Yields 4 Portions
3 can low-salt Chicken broth
3/4 cup finely diced Onion
3/4 cup finely diced Carrot
4 ounce green Chili peppers
2 clove minced Garlic
1 1/2 tablespoon minced Fresh basil
9 ounce cheese filled Ravioli
1 cup cubed Cooked chicken
1/4 cup grated Parmesan cheese
Level of Difficulty:
This recipe has not been reviewed
In a 5-quart soup pot over high heat, bring broth, onion, carrot, green chilies, garlic, and basil to a simmer. Cover, reduce heat to low, and simmer 15 minutes.
Turn heat to back 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. Ladle soup into bowls, and sprinkle with parmesan cheese.
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