Chicken soup with cheese ravioli

Serves : 4

Preparation time: 15 minutes

Cooking time : 22 minutes

Ingredients

• 2 Québec chicken breasts
• 1 leek, finely chopped
• 250 ml (1 cup) carrot, finely diced
• 45 ml (3 tbsp.) butter
• 2 garlic cloves, minced
• 5 ml (1 tsp.) sweet paprika
• 2 l (8 cups) chicken broth
• 4 portions ravioli (homemade or store-bought)
• 60 ml (4 tbsp.) chives
• 60 ml (4 tbsp.) parsley leaves
• 60 ml (4 tbsp.) basil leaves, chopped
• 1 lemon, juice
• 125 ml (½ cup) grated Parmesan cheese
• Salt and pepper to taste

Preparation

1. In a hot saucepan, brown chicken, leek and carrot in melted butter for 2 minutes.
2. Add garlic, paprika and stock, bring to a simmer and then simmer over low heat for 20 minutes. Check seasoning.
3. Remove the meat from the stock, leave to cool and then, using a fork, shred it.
4. Return the meat to the soup, add the chives, parsley, basil, lemon juice and ravioli and cook until the ravioli are cooked. Check seasoning.
5. Serve the soup, sprinkled with grated Parmesan.