Rice soup with egg. Chicken broth soup with rice, potatoes and egg

Soups with eggs are not only tasty, but also very healthy.

The first courses are more satisfying and are additionally enriched with protein. Chicken soups with eggs are especially successful.

They can be prepared with the addition of a variety of ingredients. Here are the best recipes that will help diversify your daily diet.

Chicken soup with egg - general principles of preparation

Bouillon. For chicken soup with eggs, you can use absolutely any part of the bird, use the whole carcass, half, or just take a soup kit. The bird is poured with cold water and boiled until cooked. You can also use smoked products: legs, breasts, wings, in which case the dish will acquire a pleasant smoky aroma.

Eggs. You can put it in the first dish boiled or raw. Sometimes they are cut into cubes, slices, or simply halved and placed directly on the plate when serving. There are recipes for first courses with poached eggs, which are also boiled separately. You should not try to cook them in soup, as you may ruin the dish.

Vegetables and mushrooms. They are laid in stages, according to the recipe. Potatoes are placed raw, cut into cubes or strips. Onions and carrots can be pre-fried in a frying pan or also added raw. Mushrooms can be fried or boiled. If canned food is used, then the marinade is drained and the product is immediately sent to the pan; no pre-treatment is needed.

Herbs and spices are added at your discretion. If something in the recipe does not suit your taste, then this ingredient can always be omitted or replaced with another.

Soup with fish pieces Dukan style. Dukan bran cake. Recipe

Many people who lose weight according to the Dukan system experience great discomfort at the first stage of losing weight, due to the fact that they have to completely give up baking and bread. Eating broths and soups without bread is very difficult. Therefore, the creator of the diet, Pierre Dukan, invites his followers to bake the so-called Du-bread. However, this can take a decent amount of time. To reduce cooking time, there is a special recipe for Dukan flatbread/galette, which can be prepared very quickly. This recipe can also be supplemented with pieces of boiled chicken or fish fillet to make the taste even more pleasant.

To prepare Dukan flatbread you will need:

• 1.5 tablespoons oat bran;
• 1 tablespoon of wheat bran;
• 1 egg;
• A little salt;
• 3 tablespoons of low-fat milk or kefir;
• Dried dill, optional.

Mix all the ingredients and leave for 20 minutes so that the bran swells. If desired, you can add pieces of baked fish or chicken breast. Then pour the resulting mass into a small baking dish and bake in the oven at 200°C for 10 minutes. After this, the cake needs to be cooled and it is ready for use.

Other recipes

We cook according to the classic recipe. In this option, add rice, bringing the food to half-cooked, and pour in the beaten raw egg at the very end of cooking. Don't forget about the spices, choose them to your taste. I like to add pepper and turmeric. The dish becomes spicier and changes color. We will beautifully decorate the table when serving, crumble more greens into the plates. You will get a summer soft egg soup.

The Georgian version (chikhirtma) is a simple recipe. Fry finely chopped onion in butter until light golden brown, add a spoonful of flour, 2 ladles of broth, mix and simmer for 2-3 minutes. Place the mixture into the broth. Beat 2 eggs, add a glass of broth and a little vinegar or lemon juice so that the eggs do not curl into flakes when we pour them into the broth in a thin stream. Then add the boiled pieces of chicken meat and let it brew. Cilantro will be good in this recipe; it will add a unique aroma. Chikhirtma is served with croutons or crackers.

Read about how to make crackers yourself in the Products section.

• With sorrel

Sorrel has a wonderful sour taste. You can immediately feel the arrival of the summer season. I try to use as many different herbs as possible in recipes, it’s delicious and completely budget-friendly. First, cook the chicken base with potatoes, then rinse well and finely chop the sorrel and add it 3 minutes before the end of cooking. Pour in a raw egg, close the lid and let it brew. Light summer soup is ready!

• With nettle and boiled egg

With nettles and a boiled egg you will get a light summer soup, even though it is cooked in chicken broth. Its calorie content is completely low, so it is perfect for weight loss. We prepare according to the classic recipe, and add nettle at the very end, boil for only 3 minutes so that all the beneficial properties of the herb are preserved. We will boil as many eggs as there will be eaters. Cut it in half and add it to the plate. It will turn out very beautiful and tasty.

• With buckwheat

Everything ingenious is simple! Add buckwheat to regular chicken soup. The main thing here is not to overdo it so that the dish does not turn out too thick. The buckwheat will boil, increasing in size by 2-3 times, it will become soft and aromatic. Boil the egg and place on a plate right before serving. It is delicious.

1. I advise you to always drain the first water after boiling the meat, and during cooking, skim off the foam and remove fat from the surface of the broth.
2. When you pour in the raw beaten egg, do it carefully in a thin stream, stirring the contents of the pan, so the egg mass will separate more beautifully and thinly in the boiling broth.
3. Croutons go great with summer light chicken soups.
4. I really love spicy and aromatic dishes, so I use a lot of different spices, although our dish can only be prepared with salt. The result will be a neutral, soft, delicate taste.
5. Chicken soup works great in one pot. First, cook the chicken base, then pour it into pots and pour beaten egg on top. A crust forms. Then put the dish in the oven and the egg crust will swell. It's very beautiful and tasty!
6. Our food goes well with parsley root. Wash the roots, chop finely and add to the soup. The taste will immediately change. It's not for everybody, but I like it. Give it a try.
7. After the chicken is cooked, remove it from the broth and separate the meat from the bones. The pieces can be sent back to the soup, or served separately on a plate.
8. Add grated processed cheese to the egg mixture and beat thoroughly until smooth. Pour the mixture into the soup, stirring vigorously so that the egg does not curdle. The result is an egg-cheese version, a completely delicate substance.
9. To make our dish more satisfying, we’ll add or. They will turn out fluffier if you mix beaten egg white into the dough.
10. It will be original if cooked with a poached egg. Carefully break it directly into the boiling broth. Boil for another 2-3 minutes and serve.

How to cook soup with rice and potatoes - 15 varieties

For lovers of tradition, the option of soup in its original form is suitable. “Nothing extra” is how this recipe can be described.

Ingredients:

• Chicken – 0.5 kg
• Potatoes - 200 g
• Onion - 100 g
• Carrots – 100 g
• Rice - 1/2 cup
• Spices

Preparation:

Pour water over the chicken and place on low heat.

Chop the onions, carrots and potatoes and place them in the pan half an hour after the start of cooking.

After 10 minutes add rice. Season (a little at first, you can add more as you go).

When the rice and potatoes are ready, you can remove the soup from the stove.

It is best to take chicken with a bone, then the soup will be richer.

A hearty first course that contains many ingredients. But they are combined with each other, so the taste does not deteriorate from such a combination.

Ingredients:

• Chicken – 500 g
• Potatoes - 2 pcs.
• Rice - 2 tbsp
• Vermicelli - 2 tbsp
• Onion - 1 pc.
• Carrots - 1 pc.

Preparation:

Chop the meat and place in a saucepan. Add salt and gradually remove the foam with a slotted spoon.

Chop potatoes, onions and carrots. First throw the potatoes into the pan, and then the rest of the vegetables.

After 15 minutes add rice, after another 5 minutes add vermicelli.

There are no specific rules about what kind of meat should be added to this soup. It all depends on the preferences of the gourmet and the availability of food in the refrigerator.

Ingredients:

• Beef on the bone - 0.5 kg
• Potatoes - 5 pcs.
• Rice - 1/2 cup
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable oil for frying

Preparation:

The cooking process is not original:

Place the meat in water and boil it.

Chop onions and carrots and fry in vegetable oil.

Chop the potatoes and add them to the soup when the meat is almost ready.

After 15 minutes, send the frying there.

Finally add rice and season.

The meat can be left on the bone or separated from the bone.

At first glance, it may seem that the recipe resembles an assortment. But ultimately, the gourmet will be convinced of the delicious heights of this dish.

Ingredients:

• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Bacon - 200 g
• Cheese - 100 g
• Rice - 2 tbsp
• Spices
• Vegetable oil

Preparation:

Place the potatoes in a container and fill with water. Cook over low heat.

Fry bacon, onions and carrots. After the potatoes have cooked a little, pour the fried potatoes into the soup.

After 15 minutes, add rice, and after another 15 minutes, add grated cheese.

This soup option is suitable for those watching calories. It's light yet filling, contains affordable ingredients and is easy to prepare.

Ingredients:

• Potatoes - 3 pcs.
• Carrots - 1 pc.
• Onion - 1 pc.
• Bell pepper - 1 piece
• Rice - 2 tbsp
• Vegetable oil

Preparation:

Chop the potatoes and cook in a saucepan.

Chop the vegetables and fry in vegetable oil.

Pour the roast into the soup 20 minutes after the start of cooking.

After another 10 minutes, add rice.

Light and flavorful soup thanks to the use of cauliflower.

Ingredients:

• Cauliflower – 200 g
• Rice - 2 tbsp
• Potatoes - 2 pcs.
• Bell pepper - 1 piece
• Green peas - 1/2 can
• Onion - 1 pc.

Preparation:

Disassemble the cabbage into inflorescences, chop the potatoes, onions and peppers. Fill everything with water and put on fire.

When the ingredients are soft, add the rice and peas.

Boiled eggs can dilute the potato-rice ensemble a little. They will add not only taste, but also bright accents to the dish.

Ingredients:

• Rice - 1 glass
• Boiled chicken eggs - 4 pcs
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 5 pcs.
• Vegetable oil

Preparation:

First you need to pour the chopped potatoes into the pan. Afterwards, fry the onions and carrots. Add it to the soup as well.

After 5 minutes, add rice.

Chop the eggs and also place in the pan. Season, you can add bay leaf and herbs.

It is best to choose homemade eggs so that the yolk is deep yellow.

An option for preparing delicious fish soup. It comes out more budget-friendly than recipes that use meat or fresh fish.

Ingredients:

• Canned fish - 1 can
• Potatoes - 2 pcs.
• Rice - 2 tbsp
• Onion - 1 pc.
• Carrots - 1 pc.
• Vegetable oil

Preparation:

Place the potatoes first in the pan. Followed by frying onions and carrots. After rice and fish. These quick and simple manipulations allow you to prepare a delicious and satisfying soup.

How to properly prepare chicken broth?

Broth chicken will cook for quite a long time, so we recommend preparing the base for the future soup in advance, and then choosing the recipe.

Usually soup chicken weighs about one and a half kilograms. Choose a larger container that will accommodate the uncut carcass .

1. Wash the bird thoroughly inside and out.
2. Place it in a saucepan and fill it with cold water (about five liters).
3. Bring to a boil and skim off the foam that will inevitably form even with very careful preparation. The more carefully you remove the foam, the cleaner the broth will be. If the foam settles to the bottom, the broth will become cloudy.
4. Reduce the heat to low, the boil should be almost invisible - do not allow it to boil. There is no need to tightly cover the pan; let the steam escape freely.
5. After an hour, dip the peeled onion, carrot and parsley root into the broth.
6. Continue cooking for another hour or longer, depending on the age of the bird. If you didn’t keep track and the broth began to boil violently, add half a glass of cold water, and when the foam rises, skim it off.
7. You can add salt to the broth a few minutes before the end of cooking.
8. Remove from stove. Remove the chicken and vegetables from the slightly cooled broth. If the broth is not completely clear, strain it through cheesecloth.

Soup chicken broth can be cooked for two to three hours; for a broiler, 40 minutes is enough.

You can make any soup based on chicken broth. We want to complement the classic recipe - chicken and rice soup - with a boiled egg. It will be beautiful and tasty.

How to cook a poached egg in a bag?

This method was invented by the Spanish chef Azark. He was of the opinion that since poached eggs lack a shell, it must be replaced with something of equal structure.

To give a poached egg a more aesthetic shape, it is often cooked in a bag.

1. Take a regular plastic bag and grease the inside with oil.
2. Gently break the egg into it so that the yolk remains intact.
3. We tighten the edges of the bag with an elastic band. This should be done as close to the egg as possible. In this case, he will have a chance to maintain his form
4. Cook in boiling water for 4 minutes. The main thing is that the bag does not touch the bottom or walls of the container.

This cooking method cannot be called ideal, since, despite the presence of fat on the walls of the bag, the egg still sticks slightly. And it is very important to get it out without damaging it.

Cooking with rice and egg

Chicken soup with rice and eggs is even easier to prepare - this dish will turn out delicious without adding potatoes.

Products for cooking:

• chicken meat – 500 g;
• rice – 4–5 tbsp. l.;
• raw egg – 1–2 pcs.;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt, spices, dry or fresh herbs - to taste;
• vegetable oil;
• water - from 1.5 to 2 liters.

Culinary process step by step:

1. The chicken is boiled to obtain broth. The cooked meat is removed from the pan and, after cooling, is cut into pieces.
2. Carrots and onions are prepared for sautéing: peeled and chopped.
3. The boiling broth is salted and washed rice is poured into it. While it is cooking, vegetables are fried in a frying pan. Break the eggs into a separate bowl and lightly beat them until a homogeneous liquid is obtained.
4. After 8 min. After the rice has been added to the broth, the vegetable mixture from the frying pan is sent into the pan. Add pepper and any seasonings of your choice, including dry herbs. Cook for 7 minutes. and remove from the fire.
5. In 3–4 minutes. Before turning off the stove, slowly pour eggs into the soup and add boiled chicken. If fresh herbs are used instead of dry herbs, they are added to the dish at the final stage.

Soup “Simple” with red fish, rice and potatoes

Despite the name, the dish turns out to be very sophisticated thanks to the delicious fish broth.

Ingredients:

• Any red fish - 300 g
• Onion - 1 pc.
• Carrots - 1 pc.
• Potatoes - 3 pcs.
• Rice - 50 g

Preparation:

Pour water over the fish and the whole onion and cook until tender. Then the ingredients should be removed from the pan: the fish should be disassembled into pieces and the onion should be discarded.

Strain the fish broth and put it back on the fire. Bring to a boil and add diced carrots. Then add potatoes and rice.

When the ingredients are ready, add the fish and cook for a couple more minutes.

Healthy soup rich in vitamin C. Its peculiarity is that it is easily absorbed by the body, but at the same time nourishes it.

Ingredients:

• Potatoes - 2 pcs.
• Chicken – 400 g
• Rice - 2 tbsp
• Spinach - 1 bunch
• Onion - 1 pc.
• Carrots - 1 pc.

Preparation:

Cut the chicken and boil it.

Chop potatoes, onions, carrots and spinach. Place the first three vegetables into the pan immediately.

A little later add rice, and only then add spinach.

If you add a little cheese, the soup will become much more tender.

Ingredients:

• Chicken – 0.5 kg
• Potatoes - 5 pcs.
• Processed cheese – 1 pack
• Bell pepper - 1 piece
• Onion - 1 pc.
• Carrots - 1 pc.
• Rice - 1/2 cup
• Spices

Preparation:

Chop the meat and cook over low heat. Add potatoes to it and cook until the ingredients are almost ready.

Chop onions, carrots, and peppers and fry.

Pour in the roast and rice when the meat and potatoes are almost ready.

At the very end, cut the cheese into cubes and also pour into the pan.

Cook for a couple of minutes until it melts.

Another quick and easy soup recipe. In this case, there is no need to boil the egg in advance.

Ingredients:

• Egg - 1 pc.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 1 pc.
• Bell pepper - 1 piece
• Rice - 1/2 cup
• Vegetable oil

Preparation:

First you need to put the potatoes to boil. After this, it’s time to roast the vegetables. Then it should be poured into the potatoes.

After 15 minutes add rice. Beat the egg and gradually add it to the soup. You will get an egg “web”.

Do you remember how, when we were children, our grandmothers fed us chicken broth when we had colds? Since then, the taste and smell of healing soup has been associated with care and confidence that the troubles are behind us and we are now on the road to recovery. A clear and aromatic warm soup with an egg and a piece of chicken, rice and half a boiled egg has become a symbol of parental care for most of us. And now, already in adulthood, we are trying to regain such a pleasant feeling of security. One day we buy a chicken and try to make chicken soup with eggs. However, the first experience of making broth yourself is rarely successful. It turns out that everything is not easy, this dish has secrets.

Soup “Kharcho” with potatoes and rice

The soup is famous due to its spiciness and spicy aroma. Greenery will also be useful here.

Ingredients:

• Chicken – 1 kg
• Rice - 100 g
• Onion - 3 pcs.
• Cilantro to taste
• Garlic - 3 cloves
• Carrots - 1 pc.
• Tomato paste - 2 tbsp
• Potatoes - 3 pcs.
• Vegetable oil
• Salt, paprika, ground black pepper, hops - suneli to taste

Preparation:

Place the chicken in water and boil until done. Then you need to take it out and cut the meat into cubes.

Fry onions and carrots in vegetable oil, add garlic, then tomato paste. Place the meat in the roasting pan and fry everything together for another 5 minutes.

Chop the potatoes and add to the broth. After 20 minutes, add rice and fry. Season generously and add cilantro.

Those gourmets who love spicy dishes should definitely prepare this soup.

Ingredients:

• Potatoes - 2 pcs.
• Rice - 2 tbsp
• Beef – 0.5 kg
• Chili pepper - 1/3 pcs
• Bell pepper - 1 piece
• Onion - 1 pc.
• Tomato paste - 2 tbsp
• Vegetable oil

Preparation:

First you need to boil the meat. Add potatoes to it.

Fry two types of peppers, onions, pour in tomato paste. Simmer for 10 minutes.

Pour the roast into the soup, add rice. Cook for 20 minutes over low heat.

Soup with chicken meatballs

The usual pieces of chicken in the soup can be replaced with meatballs: to do this, grind the chicken fillet in a meat grinder or buy ready-made minced meat.

For the soup you will need:

• minced chicken – 300 g;
• rice – 3 tbsp. l.;
• potatoes – 4 pcs.;
• egg – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• salt, seasonings, herbs - to taste;
• oil for frying;
• water - about 2 liters.

Step by step steps:

1. While the water is heating in the pan, mix the minced meat with a raw egg and onion. Half the onion is chopped very finely (or passed through a meat grinder) and placed in the minced meat. An egg is broken there. A little salt and pepper. Mix everything and for 5 minutes. put aside.
2. Small balls are rolled out of the minced meat.
3. Rinse the rice. Chop the potatoes, carrots, and the remaining half of the onion.
4. Onions and carrots are fried in a frying pan.
5. Throw meatballs into boiling water (do not forget to remove any foam that appears).
6. Next add rice and potatoes. Salted.
7. After 8 min. add onions and carrots to the pan. The soup is seasoned with pepper and other spices. Keep on fire for another 8 minutes. Sprinkle with fresh herbs. Let it brew a little under the lid and only then pour it into plates.

To turn traditional rice soup into an original dish with interesting flavors, you need to experiment with adding different ingredients.

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Cooking time:
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When you have rich chicken broth, you can prepare it from a minimum set of ingredients and it will be very tasty! An example of this is this simple chicken soup with rice and potatoes, a recipe with a photo of preparation that I want to offer today. A soup containing only potatoes with carrots and onions, a handful of rice and an egg. Don’t think that someone might not like the soup; most likely, you don’t prepare such light soups often, and your eaters will only be happy with the variety! For a tasty, rich broth, it is advisable to buy homemade chicken; broilers will make only so-so broth. Leave the meat pieces for second courses, and put the carcass (back with ribs and breast bone) into the broth. The chicken may take longer to cook, but you are guaranteed to have an excellent base for first courses. You can use the meat cut from the back or cut it into pieces and add it to plates. Vegetables are added to this soup without frying, so as not to interrupt the taste and aroma of the chicken broth. If you don’t like onions in soups without frying, then it’s better to add a whole onion to the broth and then throw it away.

Ingredients: - homemade chicken (frame) - 1 piece; — water – 2.5 liters; — potatoes – 2 pcs; — carrots – 1 small or half a large one; — onion – 1 pc; - rice - 2 tbsp. spoons; — egg – 1 pc; - salt - to taste; - different greens - to taste.

Recipe with photos step by step:

We cut the chicken carcass as standard: separate the wings, legs, cut out the fillet (or separate the breast along with the bone). What will remain is the back with the back and ribs - this is the skeleton, which will be the basis of the rich chicken broth. Homemade chicken is fatty, so you need 2-2.5 liters of water. Place the meat in cold water, add salt, and place on high heat.

As soon as a strong boil begins, turn the heat down to low. Using a slotted spoon, remove the foam until the surface is clean. In a pressure cooker, the broth will be ready in 30-35 minutes; in a regular saucepan, homemade chicken is cooked for about an hour or a little longer - depending on the age of the bird. During cooking, do not allow it to boil too much; the liquid will turn whitish (although the transparency of the broth does not matter for this soup).

When the broth is ready, take out the chicken and strain the liquid. We take approximately 1.5 liters. You can freeze the rest or make a larger batch of soup by increasing the amount of vegetables and adding another spoonful of rice and one egg. Wash the rice and leave it in a bowl.

Cut the potatoes into strips or slices, medium-sized pieces. Finely chop the onion and carrots.

Place potato pieces into a low simmer. Without turning up the heat, wait until the soup begins to simmer quietly, cover with a lid and cook for about 5 minutes, until the potatoes are half cooked.

Following the potatoes, add chopped onions and carrots to the soup. If the onion has already been added to the broth during cooking, then add only the carrots. You can add finely chopped celery (stem) or a piece of celery root.

Cook the vegetables for five minutes at a gentle simmer. Add rice. After boiling, leave the soup to simmer until the rice is half cooked. If you cook the rice until cooked, it will swell in the broth and the soup will be very thick. While the soup sits, the grains of rice will soften, but will not be overcooked.

Beat the egg with a fork (it’s also better from homemade chicken, yellow). If you want the egg in the soup to be small flakes, then pour in a little water and beat the mixture. If you like the flakes to be larger and noticeable, then you don’t need to add water. In a thin stream, constantly stirring the soup, pour in the beaten egg. Bring to a boil. Test for salt and turn off. Cover the soup with a lid and let it brew for 10-15 minutes. Finely chop any fresh herbs. Pour chicken soup with rice and potatoes into bowls, sprinkle with parsley, dill and serve. Bon appetit!

Author Elena Litvinenko (Sangina)

At first glance, soup with rice and potatoes may seem like a simple and uninteresting dish. But if you add some “zest” to it, it will sparkle with completely different culinary colors. Each has its own “zest”: meat, spices, cereals or legumes.

Rice helps the body get rid of metabolic waste products. It is also considered a dietary cereal. Potatoes, on the other hand, make the soup more filling. The result is a “golden” mean, which makes such a dish a private guest on the table of those who like to eat well and go on a diet.

Fast preparation is another bonus. There are no ingredients in the soup that need to be cooked for a long time. You should take note of this recipe if you need to prepare something quickly.

When adding spices to the soup, it is important to remember that rice absorbs a greater percentage of them, so it is rational to add a little salt to the dish.

Hearty first course with potatoes

Chicken soup with rice and potatoes will turn out even more satisfying and tastier if you add vegetables to it - bell peppers, tomatoes and beans.

For the first course you will need:

• chicken meat – 400 g;
• potatoes – 2–3 pcs.;
• rice - 3-4 tbsp. l.;
• tomato – 1 pc.;
• beans (preferably red) – 2–4 tbsp. l.;
• garlic – 3 cloves;
• bell pepper – 1 pc.;
• carrots – 1 pc.;
• onion – 1 pc.;
• herbs, spices, salt - to taste;
• vegetable oil for sautéing;
• water – 2–2.5 l.

Culinary process step by step:

1. To obtain the broth, boil the chicken (45–60 minutes).
2. The beans should be cooked in advance. Before cooking, it is soaked for 4-6 hours and set aside for a while - it will be needed at the final stage. After boiling it will cook for about 1 hour.
3. The rice is washed. All vegetables are peeled and cut into strips or pieces. It is better to cut bell peppers into small pieces or thin strips.
4. Onions and carrots are sautéed in a frying pan. When the vegetables are fried, they are transferred to a separate bowl.
5. Squeeze 2 cloves of garlic into a heated frying pan through a press, add pieces of tomatoes, fry over medium heat for 1 minute, stirring constantly. Then the bell pepper is sent there. Make sure that the vegetables do not burn. Fry for another 2–4 minutes, then turn off the heat.
6. The finished meat is removed from the pan, allowed to cool, and then cut into pieces.
7. The broth is salted. Place rice and potatoes into the pan. Cook for 7 minutes.
8. Then add bell peppers and tomatoes. After 3 min. – onions with carrots. Pepper and season with spices. The remaining clove of garlic is squeezed through the press.
9. After 6 min. Turn off the stove and add chicken and boiled beans to the pan. Sprinkle the soup with fresh herbs.