Name: Quick Ravioli Soup
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

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J.C. Ryle

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 <[email protected]>
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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