Chicken Ravioli Soup - cooking recipe

Ingredients

8 cups reduced-sodium chicken broth
2 cups sliced fresh spinach leaves
1 cup sliced julienne carrot
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Chicken Ravioli
1/2 cup ground chicken
1 tablespoon minced shallots or 1 tablespoon onion
1 clove garlic, minced
1/8 teaspoon salt
1/8 teaspoon ground nutmeg
1/8 teaspoon ground black pepper
24 wonton wrappers

Preparation

For the raviolis: Combine chicken, shallot, garlic, salt, nutmeg and pepper in a small bowl.
Place rounded teaspoonful of chicken mixture in center of each of 12 wonton wrappers.
Moisten edges of wrappers with water.
Top with remaining wonton wrappers; press to seal edges.
Cover and refrigerate until ready to cook.
The soup: Combine chicken broth, spinach, carrots, salt and pepper in a large saucepan.
Bring to a boil over high heat.
Reduce heat to low; cover and simmer 10 minutes.
Return soup to a boil; add chicken ravioli.
Reduce heat to low and simmer, uncovered, 2 to 3 minutes or until ravioli are tender and rise to the surface of the soup.