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Ingredients
0 servings
2 tablespoonsextra-virgin
olive oil
1sweet onion
1leek
rinsed well
Leeks
to Clean, opposite
4rainbow
or regular
carrots
chopped
Kosher salt
ground black pepper
1 knobfresh
1-inch
ginger
peeled and grated
2 quartslow-sodium
chicken broth
white miso paste
3boneless skinless chicken thighs
or breasts
8 ouncescheese ravioli
frozen
14 cupbasil pesto
4Eggs
Instructions
Step 1
1. In a large Dutch oven or stockpot, heat the olive oil
Step 2
over medium-high. When it shimmers, add the onion and
Step 3
leek. Cook for 5 to 10 minutes, until the onion and leek
Step 4
are soft, fragrant, and beginning to caramelize. Add the
Step 5
carrots. Season with salt and black pepper and cook for 3 to
Step 6
5 minutes more, or until the carrots begin to brown. Stir in
Step 7
the ginger and cook for about 1 minute more, until fragrant.
Step 8
2. Slowly add the broth to the pot, then stir in the miso and
Step 9
chicken. Cover and simmer for 25 to 30 minutes, or until
Step 10
the chicken is cooked through and shreds easily. Shred the
Step 11
chicken in the pot.
Step 12
3. Increase the heat to high and bring the soup to a boil.
Step 13
Stir in the ravioli and cook for 3 to 5 minutes, or until the
Step 14
ravioli are al dente. Stir in the pesto, peas, lemon zest, and
Step 15
lemon juice. Cook for about 5 minutes, until the peas are
Step 16
tender. Taste and season with salt and black pepper to your
Step 17
liking. Add red pepper flakes, if desired.
Step 18
4. Divide the soup among four bowls. Top each bowl with a
Step 19
poached egg and a handful of greens.
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