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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

0 servings

Serving size

Amount per serving
Calories425
% Daily Value *
Total Fat 14g18%

Saturated Fat 6.3g32%
Cholesterol 150mg50%
Sodium 589mg26%
Total Carbohydrate 33g12%

Dietary Fiber 3.8g14%
Protein 42g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.