Ravioli Chicken Soup

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.


Ravioli Chicken Soup

by 1  person


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Ingredients
  •  
    Nonstick cooking spray
  • 12   ounces 
    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   tablespoon 
    finely chopped peeled fresh ginger
  • 1/4  teaspoon 
    saffron threads, slightly crushed
  • 1  9  ounce package 
    vegetable ravioli or herb chicken tortellini
  • 1/2  cup 
    fresh baby spinach leaves or shredded fresh spinach
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: cal. (kcal) 222, Fat, total (g) 3, chol. (mg) 59, sat. fat (g) 0, carb. (g) 21, Monosaturated fat (g) 0, Polyunsaturated fat (g) 0, fiber (g) 3, sugar (g) 3, pro. (g) 29, vit. A (RE) 0, vit. A (IU) 874.62, vit. C (mg) 5.31, Thiamin (mg) 0.04, Riboflavin (mg) 0.09, Niacin (mg) 10.46, Pyridoxine (Vit. B6) (mg) 0.41, Folate (g) 8.06, Cobalamin (Vit. B12) (g) 0.18, sodium (mg) 1221, Potassium (mg) 206, calcium (mg) 60.58, iron (mg) 2.34, Percent Daily Values are based on a 2,000 calorie diet
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