Spring Chicken And Snap Pea Soup Recipe

Name: Spring Chicken And Snap Pea Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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.

1226

kcal

Calories

Fat

138

Carbs

118

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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, and more.

Yes, Spring Chicken And Snap Pea Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spring Chicken And Snap Pea Soup

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