Ravioli Chicken Soup
(from Ramona’s recipe box)
Source: bhg.com (from RecipeThing user bradleygirl) (from RecipeThing user home4edu)
Serves 4 peopleIngredients
- 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
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Lightly coat a large saucepan with cooking spray. Heat over medium-high heat. Cook and stir chicken in hot saucepan for 3 minutes.
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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.