Chicken Ravioli Soup

• 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

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

chicken broth, fresh spinach leaves, julienne carrot, salt, ground black pepper, chicken, ground chicken, shallots, clove garlic, salt, ground nutmeg, ground black pepper, wonton wrappers

Taken from www.food.com/recipe/chicken-ravioli-soup-59524 (may not work)