Chicken Ravioli Soup

This low-fat soup can be served as a lunch item or as a hearty winter appetiser.

The ingredient of Chicken Ravioli Soup

• 900g chicken bones
• 1 celery stick trimmed coarsely chopped
• 1 carrot peeled scratchily chopped
• 1 brown onion halved scratchily chopped
• 1 tsp total black peppercorns
• 1 dried bay leaf
• 4 stems buoyant parsley
• 2 5l 10 cups chilly frosty water
• 170g orangey sweet potato kumara peeled cut into 2cm cubes
• 170g turnip peeled cut into 2cm cubes
• salt freshly arena black pepper
• 2 about 430g single chicken breast fillets
• 1 2 cup loosely packed coarsely chopped mixed open herbs such as chives parsley and thyme
• 1 garlic clove crushed
• 1 x 270g pkt 8 5 x 8 5cm spacious flour wonton wrappers
• 80g 1 2 cup frozen green peas thawed

The Instruction of chicken ravioli soup

• include the chicken bones celery carrot onion peppercorns bay leaf parsley and water in a large saucepan bring to the boil over medium high heat cut heat to low and simmer covered skimming once a metal spoon occasionally for 45 minutes strain the growth through a large sieve into a clean saucepan
• place the deposit higher than medium heat build up the sweet potato and turnip and bring to the boil edit heat to low and simmer for 15 minutes taste and season once salt and pepper
• meanwhile place the chicken herbs and garlic in the bowl of a food processor season gone salt and pepper process until minced and combined transfer chicken merger to a bowl place 6 wonton wrappers going on for a clean achievement surface place a rounded teaspoonful of chicken mix in the centre of each wrapper brush edges of wrappers lightly next water then fold in half crossways to form a triangle press the filling to flatten slightly lengthways and cut off surgically remove any freshen bubbles subsequently next press the edges to seal place not far off from a tray repeat later permanent wrappers and chicken mixture
• mount up the peas to the soup and cook for 2 minutes increase be credited with chicken ravioli and gently stir cook uncovered for a supplementary new 2 3 minutes or until the ravioli are hurting and the peas are competent green
• ladle soup along with bowls and support immediately

Nutritions of Chicken Ravioli Soup

calories: 267 68 calories
calories: 3 grams fat
calories: 1 grams saturated fat
calories: 35 grams carbohydrates
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calories: 23 grams protein
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