Best Chicken Alphabet Soup Recipes

CHICKEN ALPHABET SOUP

Steps:

• In a Dutch oven, saute the carrots, celery and onion in oil until tender. Stir in the broth, chicken and thyme. Bring to a boil. Stir in pasta. Reduce heat; simmer, uncovered, for 10 minutes or until pasta is tender. Stir in parsley.

ALPHABET CHICKEN SOUP (CROCK POT)

Steps:

• Combine all ingredients except pasta, salt and pepper in slow cooker; cover and cook on low 6-8 hours.
• Add pasta during the last 20 minutes.
• Discard bay leaf. Season to taste with salt and pepper.

ALPHABET CHICKEN SOUP

Steps:

• In 4-quart Dutch oven, heat oil over medium-high heat. Cook carrots, celery and onion in oil 5 minutes, stirring occasionally. Add garlic; cook 1 minute longer or until vegetables are tender.
• Stir in broth, chicken and thyme. Heat to boiling; reduce heat. Simmer 15 minutes, stirring occasionally. Stir in macaroni; cook 8 minutes or until tender.

CHICKEN ALPHABET SOUP

Steps:

• Heat oil in a 4-5 quart pan over medium heat; add onion and cook, stirring occasionally, until soft (about 10 minutes).
• Add stock, garlic, thyme, pepper and parsley; bring to a boil over high heat, reduce heat, cover and simmer for 15 minutes.
• Stir in carrots and macaroni; simmer, uncovered, until macaroni and carrots are tender, about 10 minutes.
• Stir in zucchini, tomato and chicken; heat until steaming.

CHICKEN ALPHABET SOUP

Steps:

• For 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.
• For 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.)
• While 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.
• To a large pot, add the carrot, celery, onion, garlic, and Italian seasoning.
• Add 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.
• Simmer 30 minutes, string often, or until the carrot is tender.
• Stir 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.
• When 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.
• Ladle into bowls and serve. Enjoy.