Quick ravioli soup

Yield: 4 Servings

Measure Ingredient
3 cans Low-salt chicken broth --
\N \N (14 1/2 oz. each)
¾ cup Onion -- finely diced
¾ cup Carrot -- finely diced
4 ounces Green chili peppers --
\N \N Diced
2 \N Cloves garlic -- minced
1½ tablespoon Fresh basil -- minced
9 ounces Ravioli, cheese-filled --
\N \N Fresh or frozen
\N \N (1 package)
1 cup Cooked chicken -- thin
\N \N Strips
¼ cup Grated parmesan cheese --
\N \N Fresh preferred

#1. In a 4- to 5-quart soup pan over high heat, bring broth, onion, carrot, green chilies, garlic, and basil to a simmen Cover, reduce heat to low, and simmer 15 minutes. #2. Turn heat to high and bring broth to a boil. Add ravioli and cook until just barely tender to bite, 4 to 6 minutes. Add chicken and cook until hot, about 2 minutes more. #3. Ladle soup into bowls, and sprinkle wth parmesan cheese.

Per serving: 354 cal. 13 g fat [mcRecipe patH 19Au96] Recipe By : Sunset September 1996 From:

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