Ravioli Chicken Soup
Recipe from
Better Homes and Gardens
A pinch of saffron goes a long way to add flavor and intense color. The aromatic spice is expensive, and can be eliminated without sacrificing all the flavor. With or without the spice, this pasta and chicken soup recipe is low-cal and low-fat.
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Ingredients
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Nonstick cooking spraysee savings
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12 ouncesskinless, boneless chicken breast, cut into 1/2-inch cubessee savings
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6 cupsreduced-sodium chicken brothsee savings
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1/2 cupsliced leek or chopped onionsee savings
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1 tablespoonfinely chopped peeled fresh gingersee savings
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1/4 teaspoonsaffron threads, slightly crushedsee savings
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1 9-ounce packagevegetable ravioli or herb chicken tortellinisee savings
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1/2 cupfresh baby spinach leaves or shredded fresh spinachsee savings
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Directions
1.
Lightly coat a large saucepan with cooking spray. Heat over medium-high heat. Cook and stir chicken in hot saucepan for 3 minutes.
2.
Carefully add broth, leek or onion, ginger, and saffron. Bring to boiling. Add ravioli or tortellini. Return to boiling; reduce heat. Boil gently, uncovered, for 5 to 9 minutes or until ravioli or tortellini is tender, stirring occasionally. Remove from heat. Ladle into bowls. Top each bowl with several spinach leaves or shredded fresh spinach. Makes 4 servings.
Nutrition information
Per serving: Calories 222, Total Fat 3 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 0 g, Cholesterol 59 mg, Sodium 1221 mg, Carbohydrate 21 g, Total Sugar 3 g, Fiber 3 g, Protein 29 g. Daily Values: Vitamin A 0%, Vitamin C 9%, Calcium 6%, Iron 13%.
Percent Daily Values are based on a 2,000 calorie diet
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