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Spring Chicken and Snap Pea Soup





Total Time
45 mins

Tender-crisp peas add a bright bite to this comfort food staple. Serve with warm biscuits.

su-Spring Chicken and Snap Pea Soup




Photo: Annabelle Breakey; Styling: Randy Mon
 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
Step 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.

Step 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.

Step 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.

Nutrition Facts
Amount Per Serving
Calories 425Calories from Fat 29
% Daily Value *
Total Fat 14g22%

Saturated Fat 6.3g32%
Cholesterol 150mg50%
Sodium 589mg25%
Total Carbohydrate 33g11%

Dietary Fiber 3.8g16%
Protein 42g84%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.