A fragrant and light first course, suitable for dietary meals - chicken soup with frozen beans and bell peppers. How to cook it, read the step-by-step recipe with a photo. Video recipe.
Frozen vegetables, fruits and greens help out well in the winter season, when they are very expensive in supermarkets. They can be used to prepare a wide variety of delicious dishes: bake pies, make dumplings, make stews, roast or cook the first course. Today we'll talk about how to make a dietary yet nutritious chicken soup with frozen beans and bell peppers. It does not require additional products and spices, only salt and pepper are enough. And what is remarkable: it is convenient to cook it not only on the stove, but also in a multicooker.
Thanks to the green beans, the soup perfectly saturates the body with magnesium, phosphorus, iron, zinc, chromium. In addition, the product contains protein, a lot of vitamins and not a lot of folic acid. Of course, such a soup can be prepared not only with frozen vegetables; in the summer season, use fresh products. You can cook chicken broth for soup in advance, then a full-fledged first course will be prepared in just a few minutes. Any part of the chicken can be used, of your choice. Although, if you wish, you can limit yourself to vegetable broth.
See also how to cook cabbage with chicken broth.
- Caloric content per 100 g - 246 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Chicken wings - 4 pcs.
- Frozen sweet bell peppers - 250 g
- Frozen green beans - 250 g
- Dried or frozen greens - 1 tablespoon
- Bay leaf - 2 pcs.
- Allspice peas - 4 pcs.
- Ground black pepper - 0.5 tsp or to taste
- Salt - 1 tsp or to taste
Step by step preparation of chicken soup with frozen beans and bell peppers, recipe with photo:
1. Wash chicken wings under running water. If there are feathers on them that are not plucked, then remove them. Then cut the wings into phalanges, or use whole. It's a matter of taste.
2. Place the wings in a cooking pot, fill with drinking water and place on the stove, turning on the heat slightly above medium.
3. Bring the wings to a boil, turn the heat to the lowest setting and remove any foam that has formed.
4. Continue to cook the broth with the lid closed for half an hour over low heat.
5. Then dip the beans and bell peppers into a saucepan. You do not need to defrost vegetables, put them in a saucepan frozen. Turn on high heat to bring the broth back to the boil. Then tighten the fire to the minimum setting. Season the soup with salt and black pepper. Place the bay leaf with allspice peas and continue to cook the soup for 5-7 minutes.
6. At the end of cooking, season the chicken soup with frozen beans and bell peppers with dried herbs. Boil it for 1-2 minutes over low heat and remove the pan from heat. Serve the first course hot fresh with croutons, croutons or a baguette.
See also the video recipe on how to make asparagus bean soup.
