Asian Chicken Soup with Pea Soup Recipe
Daily Value: 22%
Dairy-Free, Gluten-Free, Wheat-Free, Egg-Free, Milk-Free, Peanut-Free, Tree-Nut-Free, Soy-Free, Fish-Free, Shellfish-Free, Alcohol-Free
|Folic Acid (B9)||33µg||8%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||3g||0%|
Exclusive from The Daily Meal
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.
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- bone-in chicken breast
- 1/4 teaspoon sea salt
- 1/4 teaspoon freshly ground pepper
- 3 teaspoons olive oil, divided
- 1 teaspoon diced shallot
- 1 small clove garlic, diced
- 2 teaspoons ground ginger
- Pinch of red pepper flakes
- 3 tablespoons coconut aminos
- 4 cups 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
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.
Recipe DetailsServings: 2
Total time: 45 Minutes
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