The ultimate in soothing soups, chicken noodle works magic with its rich, full-flavored broth. Even during their very brief season, I find that English garden peas can be starchy, so here I suggest using frozen peas, which are consistently sweet and tender. You can thaw them ahead or defrost them right in the hot broth.
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Even though there was thyme and parsley, there was a lack of seasoning. There also seemed a lack of depth. If I were to do this again, I would not use boneless chicken breast. I would possibly use, meat from roasted split bone in chicken breast, chicken thighs or left over rotisserie chicken. It was certainly easy enough for a quick night soup.
In the port city of Livorno, host Pete Evans is joined in Italy by two chef-authors with US roots: Bryan Voltaggio, who visits from Maryland, and Pamela Sheldon Johns, who…View all Moveable Feast recipes and video extras
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