Fresh, colorful and tasty. Also not too difficult to make. The only change I made was to use dried tarragon instead of fresh since it wasn't available at the market. Still delicious. I would definitely make this soup again.
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)
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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. 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.
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