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.