Chicken Noodle Soup with Carrots & Peas

Ingredients

• 1 tsp. chopped fresh thyme
• 2 boneless, skinless whole chicken breasts, cut into 1x½-inch strips or ½-inch dice
• 1-½ cups frozen peas
• 3 oz. (about 1-½ cups) dried egg noodles
• 2 Tbs. chopped fresh flat-leaf parsley
• Kosher salt and freshly ground black pepper
• 7 cups Golden Chicken Broth
• + 2 more ingredients
• • 1-½ cups diced or julienned carrots
  • Freshly grated Parmigiano-Reggiano for garnish (optional)

Bring the broth to a simmer in a large, heavy saucepan. Add the chicken, reduce the heat to a gentle simmer, and poach until the chicken is firm and just cooked through, 3 to 5 minutes. Remove the chicken and, if the broth is cloudy, strain the liquid through a cheesecloth-lined strainer (this st...

View full recipe at Fine Cooking