Soups

Bean Soup with Chicken


Ingredients for Making Bean Soup with Chicken

  1. Chicken (fresh broiler) 400 grams
  2. Beans (dry) 2 cups
  3. Carrot 1 piece
  4. Onion 1 piece
  5. Seasoning vegetable (dry) 1 tablespoon
  6. Laurel leaf 1 piece or to taste
  7. Salt to taste
  8. Ground black pepper to taste
  9. Vegetable oil 2 tablespoons or to taste
  10. Purified water for boiling beans 4 cups for broth 2 liters
  • Main ingredients: Beans, Onions, Carrots, Chicken
  • Portion 6-7
  • World Cuisine

Inventory:

Glass (capacity 250 milliliters), colander, deep bowl, deep pan with a lid (capacity 4 liters), stove, slotted spoon, blender, kitchen knife - 2 pieces, cutting board - 3 pieces, paper kitchen towels, frying pan, kitchen fork - 2 pieces, wooden kitchen spatula, grater, plate, soup ladle, portioned deep plate.

Cooking Bean Soup with Chicken:

Step 1: prepare the beans.


The bean variety in this case does not really matter, you can take large, medium or small, yellow, white, brown or black, it all depends on your desire. First, put it on the countertop and sort through, removing any kind of rubbish.

Then pour the beans into a colander, rinse, recline in a deep bowl, fill with running water 10-12 centimeters higher and leave to soak for 12 hours at room temperature if it’s winter outside, or in the refrigerator if it’s summer.

Step 2: cook the beans.


After the right time, the beans are again transferred to a colander, rinsed again, thrown back into a deep pan, pour four glasses of purified water and put on medium heat. After boiling, cook the beans until fully cooked. about 1 hour, although after quite a long soaking it may take only 45-50 minutesbut it all depends on the variety of beans.

Step 3: prepare the boiled beans.


When the beans are boiled, again we discard them in a colander and leave them in the sink for a short while, so that the glass has excess liquid. Then we separate 1/3 of the total mass, arrange them in separate bowls and grind a smaller portion to the state of mashed potatoes in any convenient way, for example, wipe through a sieve with a fine mesh, knead with a blender or grind with a blender.

Step 4: prepare the chicken.


Then we start to deal with chicken, a rich broth is obtained from a whole carcass, a less fatty one gives chicken legs, a leaner one gives wings, lower legs or necks, and the most dietary one gives chicken, in our case this is the last option. First, we wash the meat under trickles of cold running water, dry it with paper kitchen towels, put it on a cutting board and use a sharp knife to remove the film, excess fat and cartilage from it.

Step 5: Cook the broth.


Then we move the chicken into a new deep pan, filled with two liters of purified water, and put it on medium heat. As soon as the liquid starts bubbling, using a slotted spoon we remove the gray-white foam from its surface - the first curled protein. After that, reduce the fire level to a minimum, cover the pan with a lid, so that a small gap remains about 1 centimeter wide, and cook the broth until fully cooked, depending on the choice of meat, in this embodiment 20-25 minutes.

Step 6: prepare the rest of the ingredients.


We don’t lose a minute, we start to deal with other important components of the soup. Using a new kitchen knife, peel all the vegetables indicated in the recipe. Then we wash them, dry, transfer to a clean board and grind them in turn. Chop the onion into 1 centimeter cubes, and chop the carrots on a medium or large grater. Then we put the rest of the ingredients that will be needed to make the soup on the countertop, and move on.

Step 7: preparing a dressing for the soup.


We put the pan on medium heat and pour a little vegetable oil into it. After a few minutes, dip the onions and carrots in the preheated fat and simmer them together until they are light golden in color, and also completely soft for about 5-6 minutesstirring constantly with a wooden kitchen spatula. As soon as the vegetable dressing reaches the desired consistency, remove it from the stove and move it aside until use.

Step 8: Cook the Bean Soup with Chicken.


When the chicken is ready, put it on a plate, quickly cool it near the ajar window and use two table forks to sort it into fibers or use a kitchen knife to divide it into portions of the desired size. The fire under the pan is increased to an average level, put in the broth of bean puree and stir, so that it completely dissolves.

Then we send whole beans, chicken, and onion and carrot dressing there. We bring everything to a boil, add dry vegetable seasoning, a bay leaf, practically salt to taste, salt and black ground pepper to taste.

Mix everything again, cover with a lid and stand on the stove 4-5 minutes with average drilling. Then turn off the fire and let the aromatic dish brew. 20 minutes. Then everything is simple, helping yourself with a ladle, pour the soup in portions on plates and serve to the table.

Step 9: serve bean soup with chicken.


Hot bean and chicken soup served in portions in deep plates, hot, as the first main course for dinner. If desired, before serving, you can sprinkle it with fresh finely chopped greens of dill, parsley, cilantro, basil or green onions, and sour cream, cream, salads, marinades, pickles and, of course, bread, pita bread, croutons or croutons can be a great addition to this dish. Cook with pleasure and enjoy!
Enjoy your meal!

Recipe Tips:

- sometimes this soup is cooked without vegetable dressing, just put raw carrots with onions in the prepared broth, cook for about 4-5 minutes and then add the rest of the products to them in the order indicated in the recipe;

- when choosing other parts of the poultry, do not forget that they cook for different times, from 20-25 minutes to 1.5 hours, especially for domestic and not broiler chicken;

- spices that are indicated in the recipe are not essential, if desired, use any others that season the first hot dishes;

- an alternative to vegetable oil - cream.