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"The belly rules the mind."--Spanish Proverb

SPRING CHICKEN AND SNAP PEA SOUP Recipe

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This recipe for SPRING CHICKEN AND SNAP PEA SOUP is from SWEET TOOTH EDITION, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 1/2-8 cups chicken broth or stock
2 small bone in skinless chicken breasts
4 green onions, thinly sliced
1 cup carrots, cut into matchsticks
4 oz dried pappardelle past, broken into 2 inch pieces
1/3 cup whipping cream
2 cups sugar snap peas, cut in half on the diagonal.
1/4 cup flat leaf parsley, chopped
1/2 tsp each salt and pepper
2 Tbsp fresh tarragon leaves, chopped (optional)
Directions:
Directions:
Bring 6 1/2 cups broth to a simmer in a medium pot over high heat.
Add chicken and reduce heat to maintain a very gentle simmer.
Poach until chicken is cooked through, 25-30 minutes.
Transfer chicken to a plate and allow to cool slightly.
Add green onions and carrots to broth.
Increase heat and simmer until green onions are just tender (4-5 minutes )
Add pasta and simmer until al dente (6-8 minutes)'
Meanwhile remove chicken from bone and shred.
Stir chicken, cream, peas, parsley, salt and pepper into soup.
Remove from heat and let stand a couple of minutes until peas are bright green.
Add more broth if you like.
Stir in optional tarragon and ladle into bowls.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
45 minutes
Personal Notes:
Personal Notes:
I've never made this but it sounded so good on this dark and blustery day.
If you make it before I do, let me know if you liked it.

 

 

 

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