Delicious and hearty bean soup with chicken is the perfect lunch dish. The best option for preparing it when the bird is farmed. Then the cooking time for chicken and legumes will be about the same, and you can cook them together: the beans will absorb the aromatic and fatty broth, become crumbly and velvety in taste. If the bird is broiler, then you will need to boil the legumes separately in advance and lay them along with other vegetables. It is best to boil the beans or cook the soup completely in a multicooker-pressure cooker, as it saves time.
Beans can be of any variety and color. If you are pressed for time, you can use canned legumes by adding them to the soup 5 minutes before the end of cooking. Do not forget about fresh herbs, various seasonings and spices - they will give the dish a richer flavor bouquet.
Ingredients:
Chicken - 0.5 kg
Potatoes - 3 pcs.
White beans - 150 g
Carrots - 1 pc.
Bulb onion - 1 pc.
Water - 3 l
Bay leaf - 3 pcs.
Salt - 1 tsp no top
Ground black pepper - 2 pinches
Greens to taste
How to cook:
Prepare food.
Rinse the beans in water, pour into a saucepan or cauldron. If you wish, you can soak the legumes in warm water the day before, so that they have time to swell by morning.
Rinse the chicken and cut into pieces. Place the meat in the pot along with the beans if the poultry is farmed.
Fill with warm water and place the container on the stove, turning on maximum heat. After 5-10 minutes, remove the resulting foam, reduce heat and cover the pan with a lid. Add bay leaves and salt. Cook for at least 1.5 hours until both ingredients are soft.
After the indicated time, remove one bean and taste it - it should be crumbly and soft. If it is still firm, cook for another half hour.
At this time, peel the root vegetables, rinse them immediately after that in water. Cut potato tubers into medium cubes, onions and carrots into small cubes.
Once the beans are tender, add the vegetable slices to the bowl. Top up with water if the liquid has boiled away too much. Pour in a little ground pepper, if desired, add chicken seasoning, other spices and herbs. Cook the soup for another 15-20 minutes.
After a while, turn off the heating, pour the hot into deep bowls. You can sprinkle bean soup on top of chopped herbs and add sour cream or mayonnaise.
Author: Alena Prika
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