Asian Chicken Soup with Pea Soup


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

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.

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