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How to cook wide beans and chicken soup

Cook Wide Beans and Chicken Soup

9
STEPS
INGREDIENTS
Ingredients

Ingredients

I use frozen green wide beans. You have to peel the white shells and use only the green beans inside it.

I use frozen green wide beans. You have to peel the white shells and use only the green beans inside it.

This is what the beans look like after peeling

This is what the beans look like after peeling

Slice the leek into thin slices

Slice the leek into thin slices

Slice the salary similarly

Slice the salary similarly

Dice the potatoes and zucchini

Dice the potatoes and zucchini

Fry everything in olive oil for about 15 minutes while steering occasionally, until...

Fry everything in olive oil for about 15 minutes while steering occasionally, until...

Everything has softened

Everything has softened

Slice the chicken breast into the smallest cubes you can manage. It might be easier to cut it after pre-cooking it, but you can also cut it raw.

Slice the chicken breast into the smallest cubes you can manage. It might be easier to cut it after pre-cooking it, but you can also cut it raw.

Now add the chicken to the vegetables, about 3 litters of water and the chinken wings. Bring to boil, add salt and peppers, and cook on low heat for at least 1 hour.

Now add the chicken to the vegetables, about 3 litters of water and the chinken wings. Bring to boil, add salt and peppers, and cook on low heat for at least 1 hour.

Bon appetite!

Bon appetite!

  • 500.0g Leek
  • 800.0g Wide beans (after peeling: 500 grams)
  • 400.0g Salary
  • 650.0g Chicken Breast
  • 4.0 Chicken Wings
  • 3.0 Zucchini
  • 2.0 Potatoes
  • 3.0l Water
  • Olive Oil
  • Salt
  • Black Pepper