Asian Chicken Soup With Pea Soup

Name: Asian Chicken Soup With Pea Soup
Ingredients: bone-in chicken breast; 1/4 teaspoon sea salt; 1/4 teaspoon freshly ground pepper; 3 teaspoon olive oil, divided; 1 teaspoon diced shallot; 1 small clove garlic, diced; 2 teaspoon ground ginger; pinch of red pepper flakes; 3 tablespoon coconut aminos; 4 cup low-sodium chicken broth; 1 cubanelle pepper, chopped; 1 teaspoon lime juice; 1/4 cup frozen peas; 1 small handful rice noodles; 2 green onions, thinly sliced

Cindy Anschtz Barbieri|Aug. 12, 2013 2:50 pm EST

2.9 (66 ratings)

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Bone-in chicken is the best to make with soup because it adds a nice depth of flavor. This is an Asian version on a classic chicken and pea soup. Click here to see more recipes on Cindy's Table. Click here for the 5 Chicken Soups to Fight Off a Cold Click here to see 101 Ways to Cook Chicken

Servings

2

Ingredients

bone-in chicken breast
1/4 teaspoon sea salt
1/4 teaspoon freshly ground pepper
3 teaspoon olive oil, divided
1 teaspoon diced shallot
1 small clove garlic, diced
2 teaspoon ground ginger
pinch of red pepper flakes
3 tablespoon coconut aminos
4 cup low-sodium chicken broth
1 cubanelle pepper, chopped
1 teaspoon lime juice
1/4 cup frozen peas
1 small handful rice noodles
2 green onions, thinly sliced

Directions

Preheat the oven to 350 degrees.
Line a baking sheet with aluminum foil and place the chicken breast on it. Coat the chicken with 2 teaspoons of olive oil and season with salt and pepper, to taste. Bake the chicken for 35 minutes. Remove, cool and shred.
In a small sauce pan, heat 1 teaspoon of the oil over medium heat. Add the shallot and sauté for 2 minutes. Next add the garlic and shredded cooked chicken, stir well. Add the coconut aminios, chicken broth, cubanelle pepper, lime juice, and peas, and bring to a boil. Add the noodles and lower to medium heat until the noodles are cooked, about 5-7 minutes. Right before serving, add the green onions.