Spring Chicken and Snap Pea Soup

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

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Recipe Time

Total: 45 Minutes

Nutritional Information

Amount per serving
  • Calories: 425
  • Calories from fat: 29%
  • Protein: 42g
  • Fat: 14g
  • Saturated fat: 6.3g
  • Carbohydrate: 33g
  • Fiber: 3.8g
  • Sodium: 589mg
  • Cholesterol: 150mg


  • 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


  1. 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. 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. 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.
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