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.
Ingredients
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Nonstick cooking spray
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12 ounces skinless, boneless chicken breast, cut into 1/2-inch cubes
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6 cups reduced-sodium chicken broth
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1/2 cup sliced leek or chopped onion
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1 tablespoon finely chopped peeled fresh ginger
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1/4 teaspoon saffron threads, slightly crushed
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1 9-ounce package vegetable ravioli or herb chicken tortellini
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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
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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Recommended Recipe:
Tortellini Chicken Soup
Just a pinch of saffron goes a long way in adding flavor and intense color to food. The aromatic spice is a tad expensive, so feel free to leave it out. This quick dinner soup is terrific with or without it.
See RecipeMore Great Recipe Ideas from Better Homes and Gardens
