Weekly Winner: Perfect Spring Soup for Chicago’s Psychotic Spring Weather

spring chicken soupI have always thought Spring is highly overrated.  Not the season itself, mind you.  I’m all for renewal and pretty flowers and you need something to take you from winter to summer.  It’s the weather I hate.   Especially here in Chicago.  It’s cold.  It’s rainy.  It’s windy — incredibly windy.  All in all it is terribly over-hyped.  This spring is no exception.  I had the air conditioning on over the weekend and I am quite tempted to turn the furnace back on today!  Simply Crazy.

Having said all that, what is one to eat?  The wonderful spring produce is starting to show up, but a salad just doesn’t seem right on blustery, rainy spring days.  This soup is the perfect compromise.  It is warm and soothing, but chock full of fresh, crunchy spring veggies.  The touch of cream along with the pappardelle pasta adds a velvety touch.  All in all a really great soup. The recipe comes from Sunset magazine and will do nicely until this city’s weather decides what it wants to do.

Spring Chicken and Snap Pea Soup

Serves 4


6 ½ to 8 cups reduced-sodium chicken broth

1 ¾ lbs bone-in chicken breast halves (about 2 small) skinned

4 green onions, thinly sliced

1 cup carrots cut into matchsticks

4 oz dried pappardelle pasta, broken into 2-in pieces

1/3 cup whipping cream

2 cups sugar snap peas, cut diagonally in half

¼ cup chopped flat-leaf parsley

½ tsp each kosher salt and pepper

2 Tbsp chopped fresh tarragon leaves


  1. Bring 6 ½ cups broth to a simmer in a medium pot over high heat. Add chicken, cover, and reduce heat to maintain a very gentle simmer. Poach until chicken is cooked through, 25-30 minutes. Transfer chicken to a plate; let cool slightly.
  2. Add green onions and carrots to broth, increase heat to medium, and simmer until green onions are just tender, 4 to 5 minutes. Add pasta and simmer until just tender, 6 to 8 minutes. Meanwhile, shred chicken from bones.
  3. Stir chicken, cream, snap peas, parsley, salt and pepper into soup. Remove from heat and let stand a couple of minutes until snap peas are bright green. Add more broth if needed. Stir in tarragon and ladle into bowls.