Asian Chicken Soup with Pea Soup

Asian Chicken Soup with Pea Soup
Staff Writer
Asian Chicken Soup with Pea Soup

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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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.


Calories per serving:

436 calories

Dietary restrictions:

Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Alcohol Free, No Sugar Added, Kosher

Daily value:



  • Fat 22g 33%
  • Carbs 32g 11%
  • Saturated 7g 37%
  • Fiber 4g 16%
  • Trans 0g
  • Sugars 4g
  • Monounsaturated 10g
  • Polyunsaturated 3g
  • Protein 31g 63%
  • Cholesterol 56mg 19%
  • Sodium 551mg 23%
  • Calcium 61mg 6%
  • Magnesium 51mg 13%
  • Potassium 864mg 25%
  • Iron 3mg 18%
  • Zinc 2mg 12%
  • Phosphorus 376mg 54%
  • Vitamin A 61µg 7%
  • Vitamin C 55mg 92%
  • Thiamin (B1) 0mg 11%
  • Riboflavin (B2) 0mg 16%
  • Niacin (B3) 16mg 81%
  • Vitamin B6 1mg 36%
  • Folic Acid (B9) 33µg 8%
  • Vitamin B12 1µg 13%
  • Vitamin D 0µg 0%
  • Vitamin E 2mg 8%
  • Vitamin K 45µg 56%
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