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Categories:
chicken broth fresh spinach leaves julienne carrot salt ground black pepper chicken ground chicken shallots clove garlic salt ground nutmeg ground black pepper wonton wrappers
Viewed: 2 - Published at: 4 days agoIngredients
- 8 cups reduced-sodium chicken broth
- 2 cups sliced fresh spinach leaves
- 1 cup sliced julienne carrot
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- Chicken Ravioli
- 1/2 cup ground chicken
- 1 tablespoon minced shallots or 1 tablespoon onion
- 1 clove garlic, minced
- 1/8 teaspoon salt
- 1/8 teaspoon ground nutmeg
- 1/8 teaspoon ground black pepper
- 24 wonton wrappers
Method
- For the raviolis: Combine chicken, shallot, garlic, salt, nutmeg and pepper in a small bowl.
- Place rounded teaspoonful of chicken mixture in center of each of 12 wonton wrappers.
- Moisten edges of wrappers with water.
- Top with remaining wonton wrappers; press to seal edges.
- Cover and refrigerate until ready to cook.
- The soup: Combine chicken broth, spinach, carrots, salt and pepper in a large saucepan.
- Bring to a boil over high heat.
- Reduce heat to low; cover and simmer 10 minutes.
- Return soup to a boil; add chicken ravioli.
- Reduce heat to low and simmer, uncovered, 2 to 3 minutes or until ravioli are tender and rise to the surface of the soup.
