chicken alphabet soup
(1 rating)
I modified a beef alphabet soup to use chicken and chicken broth and it turned out fantastic! More of a stew than a soup. So good in fact, a niece who seen me when I put the beans on soak said she wanted to try the soup after it was made, and she came back for a second bowl, and she is also a cook who runs a small kitchen near us. I and my family really enjoyed this.
(1 rating)
yield
8 serving(s)
prep time
20 Min
cook time
45 Min
method
Stove Top
Ingredients For chicken alphabet soup
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1 kgchicken breast, boneless, skinless, cooked, cubed, (2 lb)
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2 qtchicken broth
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1carrot, diced
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2 stalkcelery, sliced
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4 clovegarlic, minced
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1small onion, diced
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2 1/2 tspitalian seasoning
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3-4 cangreat northern beans, drained, (15 oz / 425 g each)1 lb)
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1 candiced tomatoes, undrained, (565 g / 20 oz)
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2 cdry alphabet pasta
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saltas needed
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pepperas needed
How To Make chicken alphabet soup
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1For this recipe I cooked 500 grams (1 lb) of dry Great Northern beans in my pressure cooker. I used all the beans in this recipe, and some of the bean broth. For convenience (I have a lot of time on my hands), feel free to use 3-4 cans of Great Northern beans, drained and you may need additional water.
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2For the chicken, I pressure cooked 4 chicken breasts that weighed 1 kilo (2 lb), this also provided my 2 quarts of broth, as I did add trinity to the pressure cooker before cooking, plus a good palmful of black peppercorns. Feel free to cook the chicken anyway you like, then cube it. If using a pressure cooker or boiling it, after it is cooked, let it set in the broth to room temp for juicy chicken. (Again, I have a lot of time on my hands.)
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3While the beans were pressure cooking, takes the longest at 8 minutes, I diced the carrot, celery (Chinese celery, which is small diameter), onion, and minced the garlic.
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4To a large pot, add the carrot, celery, onion, garlic, and Italian seasoning. -
5Add the undrained tomatoes, broth, and the drained beans (if you pressured cooked the beans, drain them but retain the bean broth.) Stir the soup to mix and bring to a boil then reduce to a simmer.
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6Simmer 30 minutes, string often, or until the carrot is tender.
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7Stir in the dry pasta and cubed chicken, simmer for another 10-15 minutes to cook the pasta and heat the chicken. If more liquid is needed, use some bean broth or water. Taste and season with salt and pepper as needed.
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8When the pasta is cooked (the Thai family, my wife included, said it looked like rice), taste and season as needed with salt and pepper. The consistency is more like a stew, which was perfect.
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9Ladle into bowls and serve. Enjoy.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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