Rosemary and Ravioli Chicken Soup

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Rosemary and Ravioli Chicken Soup

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  • Makes: 4 servings
  • Makes: about 8 cups
  • Start to Finish: 35 mins

Rosemary and Ravioli Chicken Soup

Directions

  1. In a 4- to 6-quart Dutch oven bring vegetable broth and water to boiling over medium-high heat. Add potatoes and rosemary; return to boiling. Reduce heat and cook, covered, 10 minutes. Add ravioli, chicken, and green beans. Return to boiling; reduce heat. Simmer, covered, 5 to 7 minutes more or until pasta and potatoes are tender. Stir in butter.

From the Test Kitchen

Serving Tip:

Top with fresh basil leaves and cracked black pepper.

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Nutrition Facts (Rosemary and Ravioli Chicken Soup)

  • Per serving:
  • 362 kcal ,
  • 13 g fat
  • (5 g sat. fat ,
  • 1 g polyunsaturated fat ,
  • 2 g monounsaturated fat ),
  • 112 mg chol. ,
  • 1326 mg sodium ,
  • 38 g carb. ,
  • 4 g fiber ,
  • 6 g sugar ,
  • 25 g pro.
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