Spring Chicken and Snap Pea Soup

Spring Chicken and Snap Pea Soup Recipe
Photo: Annabelle Breakey; Styling: Randy Mon
Tender-crisp peas add a bright bite to this comfort food staple. Serve with warm biscuits.

Yield:

Serves 4 (makes 7 1/2 cups) (serving size: about 2 cups)

Recipe from

Sunset

Recipe Time

Total: 45 Minutes

Nutritional Information

Calories 425
Caloriesfromfat 29 %
Protein 42 g
Fat 14 g
Satfat 6.3 g
Carbohydrate 33 g
Fiber 3.8 g
Sodium 589 mg
Cholesterol 150 mg

Ingredients

6 1/2 to 8 cups reduced-sodium chicken broth
1 3/4 pounds bone-in chicken breast halves (about 2 small), skinned
4 green onions, thinly sliced
1 cup carrots, cut into matchsticks
4 ounces dried pappardelle pasta, broken into 2-in. pieces
1/3 cup whipping cream
2 cups sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side), cut diagonally in half
1/4 cup chopped flat-leaf parsley
1/2 teaspoon kosher salt
1/2 teaspoon pepper
2 tablespoons chopped fresh tarragon leaves

Preparation

1. Bring 6 1/2 cups broth to a simmer in a medium pot over high heat. Add chicken, cover, and reduce heat to maintain a very gentle simmer. Poach until chicken is cooked through, 25 to 30 minutes. Transfer chicken to a plate; let cool slightly.

2. Add green onions and carrots to broth, increase heat to medium, and simmer until green onions are just tender, 4 to 5 minutes. Add pasta and simmer until just tender, 6 to 8 minutes. Meanwhile, shred chicken from bones.

3. Stir chicken, cream, snap peas, parsley, salt, and pepper into soup. Remove from heat and let stand a couple of minutes until snap peas are bright green. Add more broth if you like. Stir in tarragon and ladle into bowls.

Note:

Kate Washington,

April 2014
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