Spring Chicken And Snap Pea Soup

• 6 1/2 to 8 cups reduced-sodium chicken broth
• 1 3/4 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
• 1/3 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
• 1/4 cup chopped flat-leaf parsley
• 1/2 teaspoon kosher salt
• 1/2 teaspoon pepper
• 2 tablespoons chopped fresh tarragon leaves

1. Bring 6 1/2 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 to 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 you like. Stir in tarragon and ladle into bowls.

chicken broth, green onions, carrots, pasta, whipping cream, sugar snap peas, flatleaf, kosher salt, pepper, tarragon

Taken from www.myrecipes.com/recipe/spring-chicken-pea-soup (may not work)