Recipes
Chicken and Bean Soup
June - 15 - 2017
6
Preparation: --
Cooking: 90
Recipe by, Sahar Mreish - Food Blogger, Founder of Cooking for Five
6
Preparation: --
Cooking: 90
Ingredients
- 1 cup of dried white beans, soaked in cold water overnight then drained
- 3 onions, peeled and finely sliced
- 5 cloves of garlic, finely minced
- 1 whole chicken Salt and pepper
- A small bouquet garni of fresh parsley, fresh oregano, 1 bay leaf to be tied with a butcher’s kitchen thread
- 3 cups of white cabbage, finely sliced
- 4 carrots, peeled and chopped
Method
- In a pan on medium heat, with some olive oil, sauté your garlic, onions, until nicely browned for about 20 minutes, then add the beans and cook for 10 minutes or so.
- Put your whole chicken in, then add the bouquet gari and add just enough water to cover the chicken, bring to a boil then reduce to simmer and cook covered for about 1 hour until the meat is cooked and falling of the bone.
- Remove the chicken to take away the bones and cut the meat into bite sized pieces.
- All the carrots and cabbage to the pan and cook on medium heat for 30 minutes or so until the carrots are softened. Return the shredded chicken back in. Season with salt and pepper.
- Serve with good bread.
