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Ravioli Chicken Soup
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.
Squash-Quinoa Soup
6 ( 1-1/3 cup) servings Prep: 15 minutes
Cook: 17 minutes
12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup finely chopped shallot or onion
2 tsp. olive or canola oil
2 14-ounce cans reduced-sodium chicken broth
1 5.5-oz. can apricot nectar
1 lb. butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
3/4 cup quinoa, rinsed and drained
1 tsp. ground cumin
2 small zucchini, halved lengthwise and cut into 1-inch pieces
Directions
1. In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper. Makes 6 (1-1/3 cup) servings.
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.
Squash-Quinoa Soup
6 ( 1-1/3 cup) servings Prep: 15 minutes
Cook: 17 minutes
12 oz. skinless, boneless chicken breast halves, cut into 1-inch pieces
1/3 cup finely chopped shallot or onion
2 tsp. olive or canola oil
2 14-ounce cans reduced-sodium chicken broth
1 5.5-oz. can apricot nectar
1 lb. butternut squash, peeled, halved, seeded, and cut into 1-inch cubes
3/4 cup quinoa, rinsed and drained
1 tsp. ground cumin
2 small zucchini, halved lengthwise and cut into 1-inch pieces
Directions
1. In saucepan cook chicken and shallot in hot oil over medium heat 2 to 3 minutes or until shallots are tender, stirring occasionally. Add broth, apricot nectar, squash, quinoa, and cumin. Bring to boiling; reduce heat. Simmer, covered, 5 minutes. Add zucchini. Cover and cook 10 minutes more or until squash and quinoa are tender. Season to taste with salt and ground black pepper. Makes 6 (1-1/3 cup) servings.