bean soup with chicken simple, satisfying and quick to prepare. This Mexican-inspired soup is flavored with chili, oregano, garlic, and cilantro. Sour cream makes this soup even tastier. Canned beans are used here. It should be thoroughly rinsed before use, which greatly reduces the sodium content of the soup. Well, now, after a small lyrical digression, it's time to cook soup!

What is used to make this soup:

  • chicken fillet 2-3 pieces
  • bulb 2 pcs
  • carrot 1 piece
  • canned corn 1 can 170 g or frozen 200 g
  • canned red beans 2 cans of 300 g
  • garlic 2-3 cloves
  • curry 1 tablespoon
  • oregano 1 teaspoon
  • ground red pepper on the tip of a knife
  • Bay leaf
  • green cilantro (can be replaced with parsley if desired)
  • sour cream

How to choose canned beans

Red bean soup

How to make bean soup:

First, of course, we cook the chicken broth - the basis for the soup! Remember about given earlier. Cook with onions and carrots for a "beautiful" taste. 30 minutes. While the process is in progress, do the following:

Pour the canned beans into a colander and rinse under running water. As mentioned above, reduce the sodium content. We do the same with canned corn.

Pass the onion in vegetable oil. At the end, add finely chopped or squeezed garlic cloves through a press.

When the chicken meat is cooked, remove it to a plate. And add curry, oregano, red pepper and bay leaf to the broth. Then add beans and corn. Heat up to a boil. Cook for 10 minutes over low heat.

Almost at the end of cooking, lay out the fried onions and garlic.

Before serving, add pieces of boiled chicken fillet to a serving, sprinkle with cilantro or parsley. Add sour cream. Eat for health!

For those who want the soup to be thicker, you can do the following. Remove some of the beans and corn from the soup with a slotted spoon, puree them with a food processor or blender and put back into the soup. The broth will become cloudy from the puree, but the feeling of density will increase.

Can do mashed bean soup. D To do this, you need to grind everything in a blender or food processor to a puree state along with chicken, which is pre-cut into small pieces. Add greens and sour cream to the finished soup puree.

In any case, you will receive delicious bean soup.

So it's time to try bean soup with chicken!

BON APPETIT!

And more, useful information about beans

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Bean soup with chicken is a healthy, tasty and protein-rich dish. You can make soup from dry white, yellow, red, black or other beans, from green string or canned beans. In the first option, the beans must be pre-soaked and this must be taken care of in advance. A dish of green and canned beans will require a minimum amount of time and effort to prepare.

Beans are a dietary product containing proteins, fats, carbohydrates, fiber, micro and macro elements. In terms of protein content, beans are second only to one product - meat.

Chicken meat also refers to dietary, low-calorie foods. Meat contains healthy animal protein, a large amount of amino acids and trace elements. Chicken broth is useful for various diseases, as well as for prevention.

Bean soup with chicken is prepared with a variety of ingredients: cabbage, potatoes, green peas, tomatoes, peas, lentils, cereals, corn, pasta and other ingredients. There are a lot of options for cooking bean soup with chicken. All recipes are different, but always differ in excellent taste, nutrition and bring only health benefits.

Bean soup is very useful for young and healthy people. The elderly and people should be careful as beans can cause bloating. Mint will help to avoid these unpleasant symptoms: just add a sprig of mint when boiling beans.

How to cook bean soup with chicken - 15 varieties

A spice common in Mexico and India, oregano, gives a special aroma. And if it is simpler, then this is familiar to all of us - ordinary oregano, but not wild, but specially grown. It is she who gives the chicken broth a spicy and unusual taste.

Ingredients:

  • chicken meat - 400 g
  • dry white beans - 200 g
  • potatoes - 3 pcs.
  • carrots - 1 pc.
  • tomatoes - 300 g
  • soup spice set
  • vegetable oil
  • greens
  • lemon
  • salt.

Cooking:

Soak beans for 5-6 hours. Rinse and cook until half cooked.

Boil chicken meat in salted water. Cut the cooked meat into small pieces.

Onion cut into half rings. Rub carrots. Fry the onions first, then add the carrots.

Cut potatoes into cubes. Make tomato juice from tomatoes.

Put boiled beans, potatoes in the prepared broth and cook for ten minutes.

Pour the roast with onions and carrots. Add canned corn and pour in tomato juice.

Cook for a few minutes. Season the soup with vegetable seasoning and oregano. Leave on fire for 2 minutes.

When serving, sprinkle the soup with herbs and put a slice of lemon.

You can use basil instead of oregano. Learning is also very tasty.

Pasta is added to the soup for even greater satiety, as well as for the sake of children who love soups with cool stars, horns and spirals.

Ingredients:

  • chicken leg - 1 pc.
  • beans - 200 g
  • potatoes - 4 pcs.
  • carrots - 1 pc.
  • pasta - 100 g
  • pepper
  • greens
  • salt.

Cooking:

Soak beans for 5-6 hours.

Bring the chicken leg to a boil, remove the foam and add the beans. Cook until the beans are almost done. Salt.

Cut the potatoes into pieces, grate the carrots and add the vegetables to the pan.

When the potatoes are cooked, you can get half of the potatoes, mash them into a puree and return them back.

Add pasta to soup and cook until done.

Sprinkle with herbs before serving.

A complex soup with many ingredients, including exotic delicacies and salsa, turns out to be incredibly tasty. Believe me, time will not be spent just like that: as a reward, you will receive the delight and surprise of your guests and a reason to be proud of your culinary skills.

Ingredients:

  • canned red beans - 2 cans
  • chicken meat - 400 g
  • onion - 2 pcs.
  • Bulgarian red pepper - 1 pc.
  • garlic - 8 cloves
  • canned chili - 1 tsp
  • fresh cilantro - 2 bunches
  • avocado - 1 pc.
  • tomatoes - 3 pcs.
  • red chili pepper - 1 pc.
  • ground cumin - 1 tsp
  • vegetable oil
  • black pepper.

Cooking:

Boil chicken meat in salted water. Remove from broth and cut into pieces.

Finely chop one onion and strips of Bulgarian red pepper. Mince the garlic.

In a cast-iron cauldron with heated oil, put the onion with bell pepper. When the vegetables turn golden, salt, add 6 minced garlic cloves, cumin and canned chili.

Grind one can of canned red beans with a glass of broth with a blender.

Send the crushed mass to the cauldron. Pour the remaining broth, add meat and a second can of beans.

Cook no more than 10 minutes. Season with one bunch of chopped cilantro and pepper.

Cut avocado into pieces.

Prepare salsa: chop tomatoes, onion, red chili, 2 cloves of garlic, one bunch of cilantro.

Fry tomatoes, chili and garlic in oil. Put all the ingredients in a bowl and grind lightly with a blender. The sauce should not have a uniform consistency.

Serve the soup in serving bowls with a slice of avocado and salsa.

Magnificent in taste, rich, nutritious soup is distinguished by a special aroma and density, which barley gives to the dish.

Ingredients:

  • chicken legs - 4 pcs.
  • pearl barley - 1 cup
  • canned tomatoes - 800 g
  • canned black beans - 1 can
  • canned corn - 1 can
  • bulb - 1 pc.
  • ground cumin - 2 tsp
  • chili powder - 1 tsp
  • oregano - 1 tsp
  • cheddar cheese
  • sour cream
  • green onion
  • salt.

Cooking:

Soak barley for 6 hours.

Finely chop the onion and fry in a pan with oil. At the end, sprinkle with zira and chili.

Send the washed barley and chicken legs to a saucepan with onions, add water, bring to a boil and remove the foam.

Chop canned tomatoes together with oregano and add to barley broth. Cook for at least 40 minutes.

Take out the chicken meat, separate it from the bones, cut the flesh into pieces and put it back into the pan. Beans and corn are also sent to the broth.

Boil five minutes.

Pour into bowls, sprinkle with green onions. Serve with sour cream and grated cheese.

Soup with beans, chicken and cauliflower turns out to be harmonious in taste and satisfying. Prepares quickly and easily. Great choice for lunch.

Ingredients:

  • dry white beans - 200 g
  • chicken meat - 400 g
  • potatoes - 3 pcs.
  • carrots - 1 pc.
  • onion - 1 pc.
  • cauliflower - 200 g
  • tomato paste - 1 tbsp. l.
  • vegetable oil
  • celery stalks
  • garlic - 2 cloves
  • sour cream
  • dill
  • parsley
  • peppercorns
  • salt.

Cooking:

Soak beans for 6 hours. Wash and cook until done.

Boil chicken meat in salted water and cut into pieces. Add peppercorns.

Finely chop the onion and garlic, carrots - into thin strips.

Finely chop the celery stalks as well.

Fry vegetables in vegetable oil, add tomato paste at the end.

Cut the potatoes into pieces and send to the broth.

Separate the cauliflower into florets.

Put the roast, boiled beans and cauliflower in a saucepan. Cook until potatoes and cabbage are cooked.

Serve hot. Season with chopped herbs and sour cream.

A fresh and light soup perfect for lunch on a hot summer day. Minimum time - maximum taste.

Ingredients:

  • canned red beans - 1 can
  • chicken bouillon
  • potatoes - 1 pc.
  • carrots - 1 pc.
  • bulb - 1 pc.
  • garlic - 2 cloves
  • tomatoes - 2 pcs.
  • cilantro - bunch
  • ground black pepper
  • salt.

Cooking:

Prepare ingredients: chop onion, garlic and cilantro. Grate carrots and tomatoes.

Cut potatoes into pieces.

Saute onions and carrots with garlic. Pour in the mass of mashed tomatoes and simmer a little.

Send the potatoes to the heated broth and cook until tender.

Add roast, canned red beans and cilantro. Boil 5 minutes.

Soup can be prepared from a pre-prepared broth or chicken meat can be boiled and added to the soup. In the latter version, the soup will turn out to be more nutritious. But it also takes more time to cook.

Concerned about healthy eating? Then this dietary, fragrant soup is for you! Such a delicious first course can be fed to adults and children. And another plus of this soup is the speed of preparation.

Ingredients:

  • minced chicken - 300 g
  • canned white beans - 2 cans
  • instant rice - 200 g
  • fresh cilantro
  • vegetable oil - 1 tbsp. l.
  • salt.

Cooking:

In a cauldron, fry the minced meat in hot oil.

Add rice and beans to the minced meat, pour in water and cook for a quarter of an hour.

Chop cilantro.

Pour the finished hot soup in portions and sprinkle with cilantro.

Any other greens can replace cilantro. Beans can be any color.

The traditional Spanish soup will be enjoyed by absolutely everyone. It seems to be saturated with summer, sun and freshness. At the same time, it is very easy to prepare.

Ingredients:

  • chicken breast - 300 g
  • canned red beans - 1 can
  • canned corn - 1 can
  • fresh tomatoes - 400 g
  • onion - 1 pc.
  • garlic - 3 cloves
  • vegetable oil
  • flour - 2 tbsp. l.
  • tomato paste - 2 tbsp. l.
  • ground coriander
  • hot peppers
  • dry garlic
  • oregano
  • salt.

Cooking:

Boil chicken breast.

The main component of the soup is enchilada sauce. It is not difficult to prepare it.

Heat oil in a frying pan, pour flour into it. Add spices: dried garlic, hot pepper, oregano and cumin. A minute later, tomato paste diluted with broth is sent there.

Send canned beans, a can of canned corn, ground coriander and ready-made Enchilada sauce to the pan.

Add the whole chicken breast to the pot. Pour out all the remaining broth. Salt and cook for 3 hours.

Remove the meat and disassemble into fibers. Send back to the pot. Boil 10 minutes.

Summery and easy soup. Not harmful to the figure and useful.

Ingredients:

  • canned beans - 1 can
  • chicken meat - 300 g
  • cabbage - 0.5 heads
  • onion - 1 pc.
  • tomato paste - 1 tablespoon
  • sweet paprika - 1 tsp
  • flour - 1 tbsp. l.
  • sunflower oil
  • salt.

Cooking:

Boil chicken meat in salted water and cut into small pieces.

Grate the onion and fry in oil.

Chop the cabbage and send to the hot broth. Add tomato paste.

Once cabbage is cooked, add beans. Bring to a boil, taste for salt.

Fry flour with paprika in butter and send to soup. Stir and bring to a boil.

Can be served on the table.

Beans can be used ready-made in jars, or you can cook beans of any color.

Very tasty and quite spicy Mexican dish with black beans. A lot of colorful vegetables make the dish surprisingly elegant. So be sure to make yourself and your loved ones a holiday.

Ingredients:

  • black beans - 500 g
  • sweet green, red and yellow peppers - 1 pc.
  • chicken meat - 400 g
  • garlic - 1 clove
  • onion - 1 pc.
  • chili - 1/2 tsp
  • cumin - 1/2 tsp
  • salt.

Cooking:

Soak beans overnight. Boil for 2 minutes and leave for an hour under a closed lid.

Rinse, put in a saucepan, pour the broth and put on the stove.

Finely chop the onion, pepper - in small cubes.

Send the vegetables to the pan and cook for two hours.

Add seasonings and cook for another hour, until the soup is thick.

Serve with sour cream. seasonings.

The aroma, pungency and piquancy of the soup with an unusual name is given by a large number of seasonings. Be sure to cook!

Ingredients:

  • minced chicken - 500 g
  • dry beans - 150 g
  • tomatoes - 800 g
  • fresh chili pepper - 2 pcs.
  • onion - 2 pcs.
  • garlic - 1 head
  • tabasco pepper
  • ground cumin
  • oregano
  • black pepper
  • coriander
  • fresh cilantro - 1 bunch
  • olive oil
  • salt.

Cooking:

Boil beans.

Scroll chicken meat through a meat grinder.

Cut the tomatoes into pieces.

Finely chop the onion, garlic, cilantro, chili pepper - stripes.

Fry the onion in oil with the addition of garlic and minced chicken. Salt and add all the spices.

Put the roast, beans, tomatoes, chili peppers into a saucepan with boiling water or broth. Simmer for at least an hour.

Sprinkle the bowls with cilantro.

There is no tasteless soup with mushrooms. And here are the beans. Very nutritious and healthy.

Ingredients:

  • chicken fillet - 500 g
  • champignons - 400 g
  • white beans - 200 g
  • onion - 1 pc.
  • pepper
  • salt.

Cooking:

Soak beans overnight. Rinse and boil for 40 minutes.

Cut the fillet into cubes, onion - into half rings, champignons - into pieces.

Add the chicken fillet to the pot with the beans. Cook for 15 - 20 minutes.

Add the onion and mushrooms after 5 minutes. Cook for 10 - 15 minutes.

Delicious, nutritious soup with lots of vegetables is especially good in summer when vegetables are available and cheap. Cook and enjoy the taste.

Ingredients:

  • chicken fillet - 400 g
  • string beans - 2 cups
  • dry brown spotted beans - 400 g
  • zucchini - 2 pcs.
  • tomatoes - 3 pcs.
  • vegetable oil - 2 tbsp. l.
  • garlic - 2 cloves
  • basil fresh black pepper
  • Parmesan
  • salt.

Cooking:

Soak dry beans for 6 hours and boil.

Cut green beans and tomatoes into pieces.

Cut the chicken fillet into pieces, chop the garlic and fry in oil.

Cut the zucchini into cubes.

Add to the pan with zucchini fillet, boiled and asparagus beans, tomatoes. Pour in broth or water.

Boil 10 minutes. Salt, add pepper and basil.

Soup is served in beautiful bowls. Parmesan cheese is offered separately.

Eat this amazing soup to your health and don't worry about your figure.

Ingredients:

  • chicken fillet - 400 g
  • green beans - 400 g
  • canned white beans - 200 g
  • stalk of celery - 2 pcs.
  • onion - 1 pc.
  • carrots - 1 pc.
  • tomato paste - 2 tbsp. l.
  • greens
  • vegetable oil
  • pepper
  • salt.

Cooking:

Cut the chicken fillet into cubes and fry in a pan. Put on a plate.

Cut green beans, onions and celery, grate carrots and fry. Add tomato paste.

Boil water or broth and put chicken fillet and frying into it. Add canned beans

Cook for 5 - 10 minutes. The soup is ready!

This dish is not only hearty, rich and nutritious. It is also effectively served with a piece of fried bread at the bottom of the bowl. Surprise your loved ones and guests and give the pleasure of taste.

Ingredients:

  • chicken - 1 pc.
  • dry white beans - 200 g
  • carrots - 2 pcs.
  • onion -1 pc.
  • stalk of celery - 2 pcs.
  • shallots - 3 pcs.
  • parsley
  • garlic
  • sage
  • hard cheese
  • olive oil
  • pepper
  • salt.

Cooking:

Soak the beans for 6 hours and boil with the addition of a clove of garlic and sage.

Boil the chicken with the addition of celery roots, onions and carrots. Salt. Boil for three hours.

You can constantly talk about the benefits of white, red, yellow and other beans, but we must not forget that bean dishes are also very tasty and nutritious. In this sense, bean soup with chicken can become an indispensable dish. Chicken broth is considered more dietary, so the recipe for this soup can also be used in baby food.

Also, this recipe is versatile, because you can vary the ingredients as you wish. For example, there is a recipe for red bean soup and white bean soup, for the broth you can take chicken legs if you like the soup richer, or you can use chicken breast so that there is not too much fat in the broth. You can also add corn or pasta to make the dish thick and satisfying. Someone turns some of the potatoes and beans into a puree to make a creamy soup.

In a word, chicken soup with beans is a constant opportunity to carry out bold culinary experiments in the kitchen!

So, to prepare 10 servings of this wonderful soup, take the following products:

  • chicken meat (legs or breast) - 400 grams;
  • water - 2.5 liters;
  • dry (white or red) beans - 200 grams;
  • potatoes - 3 pcs.;
  • canned corn - 150 grams;
  • carrots - 1 pc.;
  • vegetable seasoning or a set of spices for soup - 1 tbsp. a spoon;
  • tomato juice - 200 ml or ketchup - 3 tbsp. spoons;
  • vegetable (sunflower or olive) oil;
  • salt - to taste;
  • a slice of lemon;
  • any seasonal greens.

Recently, oregano seasoning, in fact, ordinary oregano, has become widespread in cooking. This seasoning has always been used in Mexican and Indian cuisine, as it goes very well with beans and tomatoes, revealing all its flavor in chicken broth, which gives reason to add this spice to our bean soup recipe.

Cooking order

  1. Soak the beans in cold water in the evening (5-6 hours is enough).
  2. Put the chicken meat (previously separated from the skin and bones) into cold water, and when the water boils, remove the foam and leave to cook over low heat for another 20 minutes.
  3. Cut the boiled chicken pieces into small pieces and send back to the pan.
  4. In parallel with the cooking broth, do one more procedure: rinse the soaked beans and cook for 40-45 minutes (depending on the variety and size of the beans).
  5. Peel the potatoes and cut into small pieces (cubes or strips).
  6. Peel the onion, cut into half rings and fry until golden brown.
  7. Scrape the carrots, rinse well, grate coarsely, and then add to the onion and simmer everything together for another 5 minutes.
  8. In the finished broth, put the finished beans, potatoes and cook for 20 minutes.
  9. Then add already cooked onions and carrots, canned or thawed corn, pour in tomato juice or put 3 tablespoons of ketchup.
  10. After 5 minutes, sprinkle the soup with dried vegetable seasoning, basil or oregano, salt and leave to simmer for another 2-3 minutes under a lid over low heat.
  11. To the table, this soup is best served with chopped herbs and a slice of lemon.

The cooking time for this dish in the active mode is 60 minutes, another 5-6 hours will be required for the dry beans to swell.

Fans of thick rich soups can "improve" this recipe by performing the following operation. Part of the potatoes can be boiled separately, then put it in a blender, take out half of the red beans from the soup and add to the potatoes in a blender. Turning on the device, you need to turn the vegetables prepared in this way into a puree and put the resulting mass into a pot with soup. The puree will dissolve in the broth, making the soup thick and very satisfying.

If you still prefer a recipe with a more liquid consistency of the soup, then you do not need to turn these ingredients into "porridge", but simply leave them ready.

The same with additives: lovers of different vegetables can, at their discretion, add corn or green peas (of course, frozen vegetables will be more useful than canned ones). Pasta is added to the recipe of the dish, usually only for the sake of children, who, as you know, adore horns, spirals, stars and other forms of pasta.

In this case, it should be borne in mind that such a soup should be eaten immediately after cooking, because pasta, even from the hardest varieties of wheat, tends to swell, so in a heated dish they will look unappetizing, and the taste will be completely different.

The choice of beans, red or another color, may be based on a ready-made recipe, or may be dictated solely by your taste preferences. Some, on the contrary, prefer bean soup with chicken as a variety of colors: not only red broth, but also yellow corn, green parsley leaves and white bean grains.

In contact with

Step 1: prepare the beans.

First, heat a full kettle of purified water and cool it to room temperature. Then we spread the beans on the countertop, sort it out, at the same time getting rid of litter of any kind, throw it into a colander, rinse and pour it into a deep saucepan. We fill the kernels with a large amount of cooled water, so that it not only covers them, but is also at least 10–13 centimeters higher. Leave the beans in this form at room temperature for 7-8, and preferably 12 hours i.e. all night long. During this time, the beans will swell and get rid of excess sugar, as well as most of the other substances that cause fermentation in the body.

Step 2: Boil the beans.


After the required number of hours or the next day, we again send the beans to a colander and rinse again. Then we transfer it to the same pan, fill it with new purified cold water and put it on a strong fire. After boiling, reduce its level to medium and cook the legumes, uncovered, for 40-50 minutes or 1 hour until soft, stirring occasionally with a wooden spatula.

Step 3: Prepare the Chicken.


We don’t waste a minute, we begin to prepare the chicken, rinse it thoroughly, dry it with paper kitchen towels, put it on a cutting board and get rid of cartilage, excess fat, and film with a sharp knife.

Step 4: Cook the chicken broth.


Then we shift the meat into a new deep pan, pour 1.5 liters of purified water, put it on medium heat and after boiling, reduce it to a level between the smallest and medium. Cook the broth covered with a lid for 25–30 minutes, periodically removing a gray-white film from its surface with a slotted spoon - a coagulated protein.

Step 5: Prepare the vegetables.


While the chicken is cooking, using another knife, peel the vegetables indicated in the recipe and wash them together with fresh herbs. Then we dry everything with paper kitchen towels, put it in turn on a clean board and continue preparing. We cut the potatoes into slices ranging in size from 2 to 2.5 centimeters, transfer them to a bowl of cold water and leave it there until use, so as not to darken.

We chop the onion into cubes 1 cm in size, and chop the carrots in the same way or three on a medium or coarse grater. Finely chop fresh dill or parsley, distribute the cuts into separate bowls, put the rest of the products that will be needed to prepare the dish on the countertop, and move on.

Step 6: prepare boiled meat.


The broth will cook faster, so when it's ready, just move it aside, take the meat out of the pan, move the chicken to a clean bowl and cool to room temperature. Then we either cut it into small portioned pieces, or use two table forks to disassemble it into fibers.

Step 7: Prepare the boiled beans.


After the beans reach the desired consistency, we throw them into a colander, rinse under streams of cold running water and leave them in the sink until used to drain excess liquid.

Step 8: Bring chicken soup with beans to full readiness.


Then again put the broth on medium heat, bring to a boil, send chopped potatoes, onions and carrots into it. Cook vegetables for 20 minutes almost to full readiness with a little drilling. Then add beans, chopped chicken meat to them, salt to taste, ground black pepper, bay leaf, dried dill, parsley and gently mix everything until a homogeneous consistency.
After that, cover the dish with a lid, keep it on the stove for another 5–7 minutes and turn off the fire. We give the opportunity to brew at least some more 10–12 minutes, then with the help of a ladle we pour it in portions on plates, if desired, season with finely chopped fresh dill or parsley and go to taste!

Step 9: serve chicken soup with beans.


Chicken soup with beans is served hot as the first main course for dinner. Serve it in deep plates, optionally garnished with fresh dill or parsley. As an addition to this simple, but at the same time hearty dish, you can offer cream, sour cream, tomato sauce, pickles, marinades, salads and, of course, bread, croutons or crackers. Cook with pleasure and enjoy homemade food!
Enjoy your meal!

Very often, raw beans are replaced with canned ones; they must be put in ready-made broth along with chopped boiled meat;

If desired, onions with carrots can be fried in butter or vegetable oil until soft and added to the soup along with beans, prepared chicken meat, and spices. Then boil for 5-7 minutes, insist and serve;

If during the cooking of the beans the liquid boils away very quickly, it is better to periodically add a little more water so that it always covers the kernels;

To prepare the soup, you can use any parts of the bird: drumsticks, thighs, wings or a soup set. Regardless of the choice of parts of the bird, do not forget that they are cooked for different times, ranging from 20-25 minutes to 1.5 hours, especially if the chicken is homemade, not broiler.

Bean soups are not only tasty, but also very healthy. Beans contain a large amount of vitamins, minerals and fiber. It is rich in protein, which is well absorbed by the body. What original recipes for this dish exist? We have prepared 2 delicious recipes for you.

Ingredients

chicken breast 400 grams White beans 1 stack Carrot 1 piece(s) Bulb 1 piece(s)

  • Servings: 6
  • Time for preparing: 3 minutes

Beans go well with many vegetables and any meat. One of the simplest and at the same time delicious options is soup with beans and chicken. It is not difficult to prepare such a soup.

Soup with beans and chicken

What do you need from the products based on 2 liters of water?

  • chicken breast - 300-400 g;
  • 1.5 cups dry white beans;
  • 1 carrot;
  • small bulb;
  • salt, spices to taste;
  • dill, parsley, onion.

Step-by-step instruction:

  1. Soak the beans in cold water a few hours before making the soup.
  2. Boil well-soaked beans in this water until tender.
  3. Grind 1/3 of the whole beans in a blender.
  4. For the broth, rinse the chicken breast well, cover with cold water and send to the stove.
  5. You need to cook for 40-45 minutes until the meat is completely cooked, not forgetting to remove the foam.
  6. Chop onions and carrots and fry in a small amount of vegetable oil, salt a little.
  7. Send whole and chopped beans to the broth in a blender.
  8. Mix everything thoroughly, salt and add the fried vegetables.

The soup should then simmer for another 10 minutes. Serve the finished dish with fresh herbs, add your favorite spices to taste.

Soup with chicken and canned beans

For a simpler version of bean and chicken soup, canned beans are the way to go. The preparation of this type of first course will not take much time, and the result will please everyone.

For 2 liters of water you will need:

  • chicken breast or fillet;
  • 1 can of canned beans (white or red to taste);
  • 2-3 potatoes;
  • 1 onion;
  • 1 small carrot;
  • 2 tbsp. spoons of tomato paste;
  • salt, black pepper;
  • fresh parsley, dill or onion.

What are the steps in the cooking process?

  1. Rinse the chicken meat and pour cold water over it, send it to cook for 40-45 minutes, constantly removing foam and excess fat.
  2. After the broth is ready, it is recommended to cut the fillet into small pieces and return to the pan.
  3. Add chopped potatoes.
  4. Fry onions and carrots in olive oil until golden brown along with tomato paste.
  5. Salt the roast a little and put it in the broth when the potatoes are completely ready.
  6. Add canned beans, after washing it.
  7. Let it simmer for another 5-10 minutes and turn off the heat.

Serve soup with sour cream and garnish with fresh herbs. This recipe for soup with beans and chicken will appeal not only to adults, but also to children.