In addition, that the basic recipe for bean soup with chicken is an easy and tasty dish, it contains not only carbohydrates from vegetables, but also an abundance of protein beans and chicken - an ideal dish for all those who adhere to proper nutrition.
Bean soup from canned beans with chicken
It is most convenient to cook such bean soup with chicken in a multivark, so the taste of the prepared dish will be richer, the beans will boil and make the broth creamy, and you will not have to make any effort to prepare.
Ingredients:
- chicken broth - 1,1 l;
- chicken meat - 930 g;
- onion - 135 g;
- canned beans - 870 g;
- garlic - 4 teeth;
- Dried chili, cumin, paprika, garlic - 1 teaspoon.
Preparation
After warming up the multivariate bowl, first fry the pieces of onions in it. When they become transparent, mix them with chicken and continue roasting for another 5 minutes. After the chicken is seized, garlic and canned beans are sent to the bowl. When all the main ingredients are mixed, it will only be necessary to add the dish with spices and dilute everything with broth. Now you can switch the device to the "Soup" mode and wait for the sound signal.
Bean soup with smoked chicken
If you choose dry beans as the basis of soup, then do not forget to soak it out not less than 12 hours before the start of cooking.
The vegetable assortment of the following recipe is represented only by a duet of onions and zucchini, but you can put any vegetables at will, based on the season and the desired satiety of the final dish.
Ingredients:
- dried beans - 2 items;
- chicken broth - 2.9 l;
- onion - 135 g;
- Dried basil, marjoram, fennel - 1 teaspoon each;
- cloves of garlic - 3 pcs .;
- smoked chicken sausage - 560 g;
- vegetable marrow - 170 g;
- a handful of fresh greens.
Preparation
Before preparing bean soup with chicken, pre-soaked beans are washed and placed in a saucepan with hot chicken broth. Since beans will be prepared the longest, they are sent to fire first and cook for an hour. After a while, start frying pieces of onion and chicken sausage. Fry the broth in the broth, and then sprinkle the herbs. Mix soup base with paste from garlic teeth and small cubes of zucchini. After reducing the heat, leave the soup boil for another half an hour, and then remove from heat and supplement with greens before serving.