Recipe: Chicken mushroom soup with beans and chickpeas step by step with pictures | Handy.Recipes

Chicken mushroom soup with beans and chickpeas

Cooked chicken mushroom soup with beans and chickpeas

Nutritional Value

I discovered chickpea soup not too long ago (thanks to Cooking Weeks "Cooking Together"). And this seemingly ordinary mushroom soup with the addition of chickpeas and beans begins to play with new bright colors of flavor. Very Winter Soup.

Author of the recipe

Ingredients for chicken mushroom soup with beans and chickpeas:


  • Chicken (scraps for broth) - 2 pcs
  • Chickpeas - 100 g
  • Beans - 100 g
  • Mushrooms (fresh or frozen) - 350 g
  • Carrots - 1 pc
  • Onion - 1 pc
  • Potatoes - 2 pcs
  • Greens (fresh or dried)
  • Allspice ( and black pepper, black peas)
  • Bay leaf - 2 pcs
  • Starch - 1 tablepoon
  • Vegetable oil - 3 tablespoon
  • Water

How to cook chicken mushroom soup with beans and chickpeas step by step with photos


To make this soup, you need seemingly a lot of everything. But if you have already boiled beans and chickpeas, as well as ready-made broth, the soup is very quick and easy to make. I gave an approximate number of ingredients: after all, we are cooking soup. It depends on how thick you like it. The beans and chickpeas soaked in the evening, cook in the morning. In the photo you can see (I hope so))), that the beans (chickpeas and beans) TM Mistral. In general, it is not important what kind of beans, but I want more nuances in the soup, so I took black beans.

Next, we cook the chicken broth. You do it the way you're used to it. I bring the water to a boil, put the chicken chops in. By the way, when I cut the filet I always leave enough meat on the bone - for the soup. Naturally, remove the foam, cook over low heat.

At the same time we make a jam in vegetable oil: put chopped onions and carrots on different sides of the pan. In the meantime, chop the mushrooms (I have fresh champignons and frozen beech mushrooms), mix the onion and carrot, add the mushrooms, fry.

From the broth ready to broil remove the chicken pieces, take off the meat and send it back into the broth.

It's the turn of potatoes and beans and chickpeas. Add them to the soup as well.

Dilute the starch in cold water and add to the soup.

Bring to the boil, salt, add the herbs (I have dried parsley and dill), peppercorns, bay leaf. Simmer the soup on low heat for 30 minutes. Let it steep for a while.

Serve with sour cream or nothing at all. It will still be delicious. Lenten variant of the soup is also good. You can make it without potatoes. I've made it both ways. It's not a soup for one day but it's good for the next day too.

Nutritional Value:

Whole Dish:
Calories
4976.1 Calories
Protein
582.9 g
Fat
159.9 g
Carbohydrates
299.1 g
100g:
Calories
123.5 Calories
Protein
14.5 g
Fat
4 g
Carbohydrates
7.4 g

Vegetable Oil, Potatoes, Greens, Onions, Sweet Peppers, Chicken, Starch, Carrots, Water, Mushrooms, Mushroom, Beans, Bean, Chickpeas, Leaves of Hope, Hot Soups, Broths & Soups

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