Chicken and ravioli soup

"I often crave something quick, easy and packed full of good stuff." Bill Granger.


1.5 litres chicken stock
1 large onion, chopped
1 fennel bulb, chopped
2 garlic cloves, sliced
2 courgettes, diced
200g green beans, trimmed and cut into short lengths
150g frozen peas
250g fresh spinach and ricotta ravioli
200g leftover roast chicken, shredded
½ x 20g pack flat leaf parsley, roughly chopped


1. Put the stock in a large saucepan and bring to the boil. Add the onion, fennel and garlic, then simmer for 7-8 minutes until fragrant.

2. Add the courgettes, beans and peas, bring back to the boil and simmer for another 5 minutes.

3. Increase the heat to high and bring the soup to the boil. Add the ravioli and simmer for 3 minutes - the pasta should still be al dente. Season, ladle into 4 bowls and top with the shredded chicken and chopped parsley.

Chicken and ravioli soup
  • Preparation time: 15 minutes
  • Cooking time: 20 minutes
  • Total time: 35 minutes 35 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 1410.008kJ
Fat 5.1g
Saturated Fat 2.3g
Carbohydrate 27.3g
Sugars 4.6g
Salt 1.5g

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4 stars

Average user rating Based on 7 ratings

This recipe was first published in Mon Nov 07 08:09:00 GMT 2011.