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Ravioli Chicken Soup Recipe

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This recipe for Ravioli Chicken Soup, by , is from A Patterson Menagerie of Recipies, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Susan Stark
Added: Monday, February 23, 2009

Category:
Category:

Ingredients:  
Ingredients:  
12 oz. 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 Tbsp. finely chopped, peeled fresh ginger,
1/4 tsp. saffron threads, slightly crushed (optional),
1 9 oz. package vegetable tortellini,
1/2 cup fresh baby spinach leaves

Directions:
Directions:
Lightly coat a large saucepan with cooking spray. Heat over medium- high heat. Add chicken; cook and stir over medium-high heat 3 minutes.
Carefully add broth, leek or onion, ginger, and, if desired, saffron. Bring to boiling. Add tortellini. Return to boiling: reduce heat. Boil gently, uncovered, for 5-9 minutes or until tortellini is tender, stirring occasionally. Remove from heat. Ladle into soup bowls. Top with spinach leaves.

Number Of Servings:
Number Of Servings:
4 main-dish

 

 

 

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