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Spring Chicken and Snap Pea Soup
Ingredients
  • 6 ½ to 8 cups reduced-sodium chicken broth
  • 1 ¾ pounds bone-in chicken breast halves (about 2 small), skinned
  • 4 green onions, thinly sliced
  • 1 cup carrots, cut into matchsticks
  • 4 ounces dried pappardelle pasta, broken into 2-in. pieces
  • ⅓ cup whipping cream
  • 2 cups sugar snap peas, strings removed (snap each pea's stem and pull down sharply along the straight side), cut diagonally in half
  • ¼ cup chopped flat-leaf parsley
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 2 tablespoons chopped fresh tarragon leaves
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