Italian chicken soup

Yield: 4 servings

Measure Ingredient
1 tablespoon Olive oil
1 \N Green bell pepper, diced
1 small Onion, chopped
3 larges Garlic cloves, chopped
1 tablespoon Dried basil
2 teaspoons Fennel seeds
¼ teaspoon Dried crushed red pepper
6 cups Canned low-salt chicken broth (OR homemade)
2 mediums Zucchini, diced
1 \N Carrot, diced
1 pack Fresh chese ravioli (9 ounces)
1½ cup Diced cooked chicken
\N \N Grated Parmesan cheese

Heat the oil over medium heat in a large heavy saucepan. Add the bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper; saute for about 10 minutes, until the vegetables are just tender.

Add the broth; cover the pot and simmer for 10 minutes. Add the zucchini and carrot; simmer, covered, for about 5 minutes, until the carrot is almost tender. Increase the heat to high and bring the soup to a boil. Add the ravioli and and boil until tender, about 5 minutes. Add the chicken and cook until heated through, about 1 minute. Season the soup to taste with salt and pepper.

Ladle the soup into bowls and serve, passing the Parmesan cheese separately.

Makes 4 servings.

[Tammy Moore-Worthington; Artesia, New Mexico] [Too Busy to Cook? Bon Appetit; March 1995]

Posted by Fred Peters.

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