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Chicken and ravioli soup
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"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.
Typical values per serving:
This recipe was first published in November 2011.