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Chicken ravioli soup

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  • 30m
  • 1h


  • 6 servings

Chicken ravioli soup

Contains gluten, egg and wheat.

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

  • 16

  • 5
    Method Steps

16 Ingredients

  • 1 celery stick, trimmed, coarsely chopped

  • 1 carrot, peeled, coarsely chopped

  • 1 brown onion, halved, coarsely chopped

  • 1 tsp whole black peppercorns

  • 1 dried bay leaf

  • 4 stems fresh parsley

  • 2.5L (10 cups) cold water

  • 170g orange sweet potato (kumara), peeled, cut into 2cm cubes

  • 170g turnip, peeled, cut into 2cm cubes

  • Salt & freshly ground black pepper

  • 2 (about 430g) single chicken breast fillets

  • 1/2 cup loosely packed coarsely chopped mixed fresh herbs (such as chives, parsley and thyme)

  • 1 garlic clove, crushed

  • 1 x 270g pkt (8.5 x 8.5cm) fresh flour wonton wrappers

  • 80g (1/2 cup) frozen green peas, thawed

  • Select all ingredients

5 Method Steps

  • Combine the chicken bones, celery, carrot, onion, peppercorns, bay leaf, parsley and water in a large saucepan. Bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, skimming with a metal spoon occasionally, for 45 minutes. Strain the stock through a large sieve into a clean saucepan.

  • Place the stock over medium heat. Add the sweet potato and turnip and bring to the boil. Reduce heat to low and simmer for 15 minutes. Taste and season with salt and pepper.

  • Meanwhile, place the chicken, herbs and garlic in the bowl of a food processor. Season with salt and pepper. Process until minced and combined. Transfer chicken mixture to a bowl. Place 6 wonton wrappers on a clean work surface. Place a rounded teaspoonful of chicken mixture in the centre of each wrapper. Brush edges of wrappers lightly with water, then fold in half diagonally to form a triangle. Press the filling to flatten slightly lengthways and remove any air bubbles, then press the edges to seal. Place on a tray. Repeat with remaining wrappers and chicken mixture.

  • Add the peas to the soup and cook for 2 minutes. Add chicken ravioli and gently stir. Cook, uncovered, for a further 2-3 minutes or until the ravioli are tender and the peas are bright green.

  • Ladle soup among bowls and serve immediately.

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Nutritional Information

Per serving

  • Calories


  • Energy

    1120 kj

  • Fat


  • Saturates


  • Fibre


  • Protein


  • Carbs


All quantities above are averages

Image by Sue Ferris

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