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- Chicken Soup
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- Ingredients:
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1 tablespoon extra virgin olive oil
1 green bell pepper, diced
1 small onion, chopped
3 large garlic cloves, chopped
1 tablespoon dried basil
2 teaspoons fennel seeds
1/4 teaspoon dried crushed red pepper
6 cups homemade chicken broth
2 medium zucchini, diced
1 carrot, diced
One 9-ounce package fresh cheese ravioli
1 and 1/2 cups diced cooked chicken
Grated Parmigiano cheese
Directions:
Heat olive oil in heavy large saucepan over medium heat.
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- Add bell pepper, onion, garlic, basil, fennel seeds and crushed red pepper and saute until vegetables are just tender, about 10 minutes.
Add broth.
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- Cover pot and simmer 10 minutes.
Add zucchini and carrot.
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- Cover and simmer until carrot is almost tender, about 5 minutes.
Increase heat to high and bring soup to boil.
Add ravioli and boil until tender, about 5 minutes.
Add chicken and cook just until heated through, about 1 minute.
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- Season soup to taste with salt and pepper.
Serve, offering cheese separately. Serves 4.
That's it!
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