Categories: chicken, soup

Ingredients

• 12 ounces skinless, boneless chicken breast, cut into 1/2-inch cubes
• 6 cups reduced-sodium chicken broth
• 1/2 cup sliced leek or chopped onion
• 1 tablespoon finely chopped peeled fresh ginger
• 1/4 teaspoon saffron threads, slightly crushed
• 1 9-ounce package vegetable ravioli or herb chicken tortellini
• 1/2 cup fresh baby spinach leaves or shredded fresh spinach

Directions

1. Lightly coat a large saucepan with cooking spray. Heat over medium-high heat. Cook and stir chicken in hot saucepan for 3 minutes.

2. Carefully add broth, leek or onion, ginger, and saffron. Bring to boiling. Add ravioli or tortellini. Return to boiling; reduce heat. Boil gently, uncovered, for 5 to 9 minutes or until ravioli or tortellini is tender, stirring occasionally. Remove from heat. Ladle into bowls. Top each bowl with several spinach leaves or shredded fresh spinach. Makes 4 servings.

Email to a friend | Print this recipe | Back