Soup with chicken, cooked in a slow cooker, turns out to be tasty and rich. The recipe uses beans, among other ingredients. It should be noted that it boils well and becomes soft. In general, the soup turns out to be thick and satisfying - no one will leave the table hungry.
Ingredients:
- salt to taste;
- ground black pepper - to taste;
- fresh herbs to taste;
- hot water - 2.5 l;
- bay leaf - 2 pcs;
- garlic - 1 clove;
- vegetable oil - 2 tablespoons;
- butter - 1 tablespoon;
- carrots - 1 pc;
- onions - 1 pc;
- potatoes - 4 pcs;
- beans - 0.5 cups;
- chicken fillet - 200 g.
Preparation:
Pour vegetable oil into the multicooker bowl and add butter. Rinse the fillets in cold running water into small pieces with a sharp knife. Place them in a bowl, turn on the "Searing" mode and set the time for 10 minutes.
Peel the onion, remove all excess, rinse in water and cut into small cubes. Peel the carrots by scraping off the dirt with a knife and rinsing them in water. Then cut the carrots into strips. Place prepared vegetables with chicken and fry for 10 minutes until golden brown.
Peel the potatoes, rinse in water and cut into small, free-form pieces. Add them to the bowl along with the beans that have been presoaked overnight. Pour in hot water, set the "Extinguishing" mode on the device and the time is 1 hour.
When the time is up, open the lid of the multicooker, pepper and salt the chicken soup, add the bay leaf. Close the lid of the device and continue cooking in the same mode for another 30 minutes.
After the allotted time, do not open the lid immediately, let the soup steep for 20 minutes. Next, pour it into portioned plates, garnish with fresh chopped herbs and serve along with sour cream and slices of white or black bread.
