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Ingredientes
- 8 cups chicken broth
- ½ cup diced carrot
- ½ cup diced celery
- ½ cup chopped onion
- 2 cups (16 oz.) refrigerated mini cheese-filled ravioli
- 1 cup cooked chicken, diced
- ¼ tsp. dried parsley
- ¼ tsp. garlic powder
- salt and pepper to taste
- ¼ cup grated Parmesan cheese (optional)
Direcciones
- In a 3-qt. stockpot, heat chicken broth to boiling; reduce heat and add carrots, celery, and onion. Simmer until vegetables are soft, about 20 minutes.
- Add ravioli and cook according to package directions.
- Stir in cooked chicken, parsley, garlic powder, and salt and pepper.
- Serve and sprinkle with grated Parmesan, if desired.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 676g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 144 | 40% |
| Total Fat 15.99g | 20% |
| Saturated Fat 7.03g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 150mg | 50% |
| Sodium 1616mg | 67% |
| Potassium 657mg | 19% |
| Total Carbs 28.59g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.07g | 1% |
| Protein 24.69g | 40% |
