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. 

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

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.
 

Nutrition

Calories per serving:

522 kcal

Daily value:

26%

Servings:

2
  • Carbohydrate, by difference 48 g
  • Protein 13 g
  • Total lipid (fat) 31 g
  • Vitamin A, IU 1728 IU
  • Vitamin A, RAE 7 µg
  • Vitamin C, total ascorbic acid 4 mg
  • Ash 3 g
  • Calcium, Ca 11 mg
  • Carotene, beta 1 µg
  • Cholesterol 20 mg
  • Fatty acids, total monounsaturated 5 g
  • Fatty acids, total polyunsaturated 3 g
  • Fatty acids, total saturated 22 g
  • Fiber, total dietary 4 g
  • Folate, DFE 12 µg
  • Folate, food 12 µg
  • Folate, total 13 µg
  • Iron, Fe 2 mg
  • Lutein + zeaxanthin 1 µg
  • Magnesium, Mg 8 mg
  • Niacin 1 mg
  • Phosphorus, P 28 mg
  • Phytosterols 19 mg
  • Potassium, K 1800 mg
  • Selenium, Se 1 µg
  • Sodium, Na 1629 mg
  • Sugars, total 4 g
  • Water 371 g
Powered by USDA