Spring Chicken Soup
Ingredients
- 1–32 oz carton chicken stock
- 1 3/4 pounds bone-in chicken breast halves, skin removed
- 4 green onions, thinly sliced
- 1 cup carrots, cut into matchsticks
- 4 ounces dried wide egg noodles
- 1/3 cup whipping cream
- 2 cups sugar snap peas, cut diagonally in half
- 1/4 cup chopped flat-leaf parsley
- Salt and Pepper to taste
- 2 tablespoons chopped fresh dill
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