Soup with smoked chicken and green beans

Soup with smoked chicken and green beans is a fragrant and tasty soup, which will not be difficult to prepare and will not require too much time from you. A clear golden broth with colorful vegetables and an appetizing smoked flavor looks very, very attractive. This soup with smoked chicken and green beans is light enough, not at all heavy, and will be a great first course for lunch or dinner.
From this amount of ingredients, a five-liter pot of soup is obtained.

Ingredients

• Smoked chicken breast (weight of pure meat 700 gr.)
• Green beans (470 gr.)
• Bulgarian peppers (460 gr.)
• Carrot (320 gr.)
• Onion (470 gr.)
• Garlic (small head)
• Olive oil (1.5-2 tablespoons)
• Salt (to taste)
• Pepper mix (to taste)
• Bay leaf (5 small leaves)
• Coriander (freshly ground, 1 tablespoon without a slide)
• Dried garlic (1 tbsp without a slide)
• Curry (1 tbsp without a slide)
• Turmeric (1/2 tbsp.)

Directions

1. Let's prepare all the ingredients. First of all, we will remove the skin from the smoked chicken breast and separate the meat from the skeleton. We place the skeleton in a small saucepan, fill it with water, bring to a boil and cook for 20-30 minutes so that it has time to give aroma and taste to the future broth. Peel the carrots, onions and garlic. Bulgarian peppers and greens wash and dry. This time I used frozen peppers and herbs.
2. I do not recommend taking green beans out of the freezer until they are directly added to the future soup: they cook extremely quickly and without prior defrosting, but in this way they retain their color and texture better. The same goes for frozen peppers - I took out both just for the sake of the photo of the ingredients, and then relabeled them in the refrigerator.
3. We remove the stalks, seeds and partitions from bell peppers and cut them into small bars, similar in size to green beans. In the same way, or a little thinner, cut the smoked chicken fillet and carrots. Cut the onion into thin quarter rings or smaller, finely chop the garlic and herbs.
4. For this recipe, it is better to use bright red or rich yellow peppers so that the finished soup looks more appetizing and colorful. Before freezing the peppers, I removed the stalks, seeds and partitions from them and cut them into small bars (this form of cutting is just right for this recipe). Before freezing, I usually chop the greens finely, then put them in a plastic bag and send them to the freezer.
5. In a well-heated pan, greased with olive oil, add the onion and simmer it over a slightly above medium heat (on my electric stove 6 out of 9) under the lid until translucent, stirring occasionally so that the onion does not begin to fry.
6. Add carrots to the onion and continue to simmer until soft, stirring occasionally. If necessary, add a little more oil.
7. Carrots have become softer - reduce the heat to medium (on my electric stove 5 out of 9), add bell peppers and garlic, mix and continue to simmer for 5 minutes.
8. Add smoked chicken fillet and mix.
9. Pour in the broth from the skeleton, add the right amount of hot water, add salt and all the spices, mix, increase the heat to medium high (on my electric stove 7 out of 9), bring to a boil and cook for 5-7 minutes.
10. Be careful with salt: remember that smoked chicken is salty in itself.
11. Add green beans, mix and cook after boiling for 5 minutes.
12. Add finely chopped greens.
13. Stir and immediately remove the pan from the heat. Let the soup brew for 10-15 minutes and you can eat.
14. Fragrant soup with smoked chicken and green beans will be a wonderful tasty and easy addition to lunch or dinner without extra calories. If desired, you can sprinkle portions with fresh, finely chopped parsley or serve this soup with sour cream.
15. Bon appetit!