Asian Chicken Soup With Pea Soup

Asian Chicken Soup With Pea Soup
2.9 from 66 ratings
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
  • 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
  1. Preheat the oven to 350 degrees.
  2. 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.
  3. 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.