| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soup | 4 | Servings | |
INGREDIENTS
| 3 | cn | Low-salt chicken broth; (14 1/2 oz. each) |
| 3/4 | c | Onion; finely diced |
| 3/4 | c | Carrot; finely diced |
| 4 | oz | Green chili peppers; diced |
| 2 | Cloves garlic; minced | |
| 1 1/2 | tb | Fresh basil; minced |
| 9 | oz | Ravioli, cheese-filled; fresh or frozen |
| ; (1 package) | ||
| 1 | c | Cooked chicken; thin strips |
| 1/4 | c | Grated parmesan cheese; fresh preferred |
INSTRUCTIONS
#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] Posted to MC-Recipe Digest V1 #207 Date: Mon, 19 Aug 1996 13:14:34 -0700 (PDT) From: PatH <phannema@wizard.ucr.edu> NOTES : Artesia, New Mexico - Every summer Tammy Moore-Worthington buys three bushels of roasted mild New Mexico green chilis and freezes them to use throughout the year. she adds a couple of the chilis to this speedy soup (you can substitute canned green chilis). Leftover grilled chicken adds a smoky note. Makes about 7 cups.
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