Healing Lifestyles & Spas

Chicken & Mini Ravioli Soup

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By on Food & Nutrition, Recipes, Soup

Recipe courtesy of Chef Dennis

Ingredients

  • 4 chicken legs
  • 2 carrots diced
  • 1 small onion diced
  • 3 stalks celery diced
  • 1/2 yellow squash diced
  • 1/2 green squash diced
  • 1 cup chopped broccoli rabe ( or greens of your choice)
  • 12 oz mini cheese ravioli (fresh or frozen)
  • 4 cups chicken stock

Instructions

  1. In a medium sauce pan place add the chicken legs and fill about 2/3 with cold water. allow water to come to a boil and reduce heat and simmer until stock is reduced by half. remove chicken legs and allow to cool. When cool remove skin and pull meat off the bone, then return to stock. Keep heat on simmer.
  2. In another small stock pot, add your diced celery, carrots, onions, and squash with one tablespoons of olive oil. Allow vegetables to saute for about 5-7 minutes or until they have just begun to soften. Add chicken and stock to veggies. Add additional chicken stock, and increase heat until soup just begins to boil, then reduce heat back to simmer. At this time add your mini ravioli and chopped broccoli rabe, allow to simmer for 30 minutes.
  3. Feel free to have fun with this soup, I think the most important part is the fresh chicken meat and some type of greens, that’s what really adds the body to the soup, any type of pasta will do from pastina to tortellini. You will need to add some canned chicken broth, unless your lucky enough to have chicken base in your fridge, you won’t get enough stock from those few legs.

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