Chicken Breast Bean Soup
6 servings
90 minutes
Bean soup with chicken breast is a harmonious blend of tender white meat and the rich flavor of beans in tomato sauce. This recipe with European roots combines simplicity and nutrition, making it an ideal choice for a cozy home lunch. The base is a rich chicken broth that adds depth to the soup's flavor. Sweet bell pepper and carrot add freshness and a hint of sweetness, while sautéed vegetables enhance the aroma. Potatoes give the soup a velvety texture, while beans make it thick and hearty. Fragrant spices and herbs complete the composition, adding vibrant flavor accents. This soup is not only nutritious but also warms the soul – perfect for cool evenings and cozy family gatherings at the table.
1
Make broth from chicken breast. I put it in cold water for a rich broth. I add salt 5-7 minutes before it's done.
- Water: 2 l
- Chicken breast: 1 piece
- Salt: to taste
2
While the broth is boiling, I finely chop the onion, carrot, and bell pepper. I sauté them in a pan. The main thing is to not let the onion burn.
- Onion: 1 head
- Carrot: 1 piece
- Bell pepper: 1 piece
- Vegetable oil: to taste
3
After the chicken is cooked, I take it out onto a plate.
4
I add diced potatoes to the prepared broth and add beans from the can.
- Potato: 3 pieces
- Baked beans in tomato sauce: 400 g
5
When the potatoes are almost ready, I add the sauté to the broth and mix.
- Onion: 1 head
- Carrot: 1 piece
- Bell pepper: 1 piece
6
I cut the cooked chicken breast into cubes and add it to the soup.
- Chicken breast: 1 piece
7
In 5-7 minutes, I add spices for the soup, pepper, whatever I like, and of course, greens.
- Condiments and seasonings: to taste
- Ground black pepper: to taste
- Fresh herbs: to taste
