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    Chicken and ravioli soup

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

    • Preparation time: 15 minutes
    • Cooking time: 20 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    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.

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