Chicken Noodle Soup with Carrots & Peas

Chicken Noodle Soup with Carrots & Peas
Photo by Scott Phillips


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


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