To make an inexpensive soup at home, you don't need to buy bagged soup or bouillon cubes with lots of flavor enhancers. Purchase chicken breasts, remove fillets from them for dinner, and cook broth from the bones, which will become the basis of the soup. It is unlikely that it will be possible to carefully remove the pulp from the bones, so it will be with meat.
The cost of one serving is about 50 rubles. Of course, there is no point in making soup for just one person. The specified amount of ingredients will make a large hot pot for a family of 4.
Ingredients
Chicken bones - 300 g
Water - 2, 6 l
Carrots - 2 pcs.
Bulb onions - 2 pcs.
Vegetable oil - 2 tbsp.
Potatoes - 300 g
Beans in tomato (canned) - 1 can
Salt to taste
Ground black pepper - to taste
Parsley - 3 sprigs
Step by step recipe:
1. Prepare your ingredients. Depending on the size of the chicken breasts, bones may need from 2-3 pieces. The beans can be either in tomato sauce or in their own juice, then the soup will turn out to be not very bright, but just as tasty.
2. Place the bones from the chicken breasts in a large saucepan, cover with cold water and bring to a boil.
3. Peel and coarsely chop the onion and carrot (1 each). Cut the stems from the parsley sprigs, setting aside the herbs to serve the finished soup.
As soon as the broth boils, skim off the foam and add prepared onions, carrots and parsley stalks to it. Add 1 tsp. salt. Bring everything to a boil again, reduce heat, cover the pan (loosely) and simmer at a low boil for 1-1.5 hours.
Strain the finished broth and keep warm.
4. Heat vegetable oil in a saucepan of suitable size. Peel the onion and carrots and chop finely. The latter can be grated on a coarse grater. Place vegetables in a saucepan and save for 3-5 minutes until the onions are transparent over medium heat, stirring occasionally.
5. Peel the potatoes, cut into small cubes and add to the container. Stir and sauté for 1-2 minutes with the rest of the vegetables. This will give the dish a richer taste.
6. Pour vegetables with hot broth, bring to a boil, reduce heat and simmer on low heat, covered for about 30 minutes, or until root vegetables are fully cooked.
7. In the meantime, remove the chicken fillet from the bones and chop it a little with a knife or tear it with your hands.
8. 5 minutes before the soup is ready, add canned beans (along with tomato sauce) and cooked meat. Season to taste with salt and black pepper.
9. Chop the parsley finely. Turn off the gas and add half of the herbs to the pan, cover and let the dish steep for a while (15-20 minutes).
10. Serve the soup hot by serving into portioned bowls and garnish with the remaining parsley.
Bon Appetit!
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