Try this Spring Chicken Soup with Ravioli and Poached Eggs recipe, or contribute your own.
Suggest a better description1. In a large Dutch oven or stockpot, heat the olive oil over medium-high. When it shimmers, add the onion and leek. Color for 5 to 10 minutes, until the onion and leek are soft, fragrant, and beginning to caramelize. Add the carrots. Season with salt and black pepper and cook for 3 to 5 minutes more, or until the carrots begin to brown. Stir in the ginger and cook for about 1 minutes more, until fragrant.
2. Slowly add the broth to the pot, then stir in the miso and chikn. Cover and simmer 25 to 30 minutes, or until the chikn is cooked through and shreds easily. Shred the chicken in the pot.
3. Increase the heat to high and bring the soup to a boil. Stir in the ravioli and cook for 3 to 5 minutes, or until the ravioli are Al dente. Stir in the pesto, peas, lemon zest, and lemon juice. Cook for about 5 minutes, until the peas are tender. Taste and season with salt and black pepper to your liking.
4. Divide the soup amount 4 bowls. Top each with a poached eggs and a handful of greens.
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Serving Size: 1 (292g) | ||
Recipe Makes: 1 | ||
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Calories: 176 | ||
Calories from Fat: 132 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.7g | 20 % | |
Saturated Fat 2.1g | 11 % | |
Monounsaturated Fat 9.8g | ||
Polyunsanturated Fat 2.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 3373.3mg | 116 % | |
Potassium 115.1mg | 3 % | |
Total Carbohydrate 8.8g | 3 % | |
Dietary Fiber 2.3g | 9 % | |
Sugars, other 6.5g | ||
Protein 3.7g | 5 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 176
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