Italian Chicken Soup Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 tbsp: Olive oil,
-broth, OR homemade
1: Green bell pepper, diced
2 medium: Zucchini, diced
1 small: Onion, chopped
1: Carrot, diced
3 large: Garlic cloves, chopped
1 package: Fresh chese ravioli, (9
1 tbsp: Dried basil,
-ounces),
2 tsp: Fennel seeds,
1 1/2 cup: Diced cooked chicken,
1/4 tsp: Dried crushed red pepper,
Grated Parmesan cheese,
6 cup: Canned low-salt chicken,
Directions:
Heat the oil over medium heat in a large heavy saucepan. Add the bell
pepper, onion, garlic, basil, fennel seeds and crushed red pepper;
saute for about 10 minutes, until the vegetables are just tender.
Add the broth; cover the pot and simmer for 10 minutes. Add the
zucchini and carrot; simmer, covered, for about 5 minutes, until the
carrot is almost tender. Increase the heat to high and bring the soup
to a boil. Add the ravioli and and boil until tender, about 5
minutes. Add the chicken and cook until heated through, about 1
minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve, passing the Parmesan cheese
separately.
Makes 4 servings.
[Tammy Moore-Worthington; Artesia, New Mexico] [Too Busy to Cook? Bon
Appetit; March 1995]
Posted by Fred Peters.
Source from luhu.jp
pepper, onion, garlic, basil, fennel seeds and crushed red pepper;
saute for about 10 minutes, until the vegetables are just tender.
Add the broth; cover the pot and simmer for 10 minutes. Add the
zucchini and carrot; simmer, covered, for about 5 minutes, until the
carrot is almost tender. Increase the heat to high and bring the soup
to a boil. Add the ravioli and and boil until tender, about 5
minutes. Add the chicken and cook until heated through, about 1
minute. Season the soup to taste with salt and pepper.
Ladle the soup into bowls and serve, passing the Parmesan cheese
separately.
Makes 4 servings.
[Tammy Moore-Worthington; Artesia, New Mexico] [Too Busy to Cook? Bon
Appetit; March 1995]
Posted by Fred Peters.
Source from luhu.jp