| 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.
A Message from our Provider:
“Jesus Christ! The answer is on everyone’s lips”