Ingredients Jump to Instructions ↓

  1. Ingredients (serves 6)

  2. 900g chicken bones

  3. 1 celery stick, trimmed, coarsely chopped

  4. 1 carrot, peeled, coarsely chopped

  5. 1 brown onion, halved, coarsely chopped

  6. 1 tsp whole black peppercorns

  7. 1 dried bay leaf

  8. 4 stems fresh parsley

  9. 2 1/2L (10 cups) cold water

  10. 170g orange sweet potato (kumara), peeled, cut into 170g turnip, peeled, cut into 2cm cubes

  11. Salt & freshly ground black pepper

  12. 2 (about 430g) single chicken breast fillets

  13. 1/2 cup loosely packed coarsely chopped mixed fresh herbs (such as chives, parsley and thyme)

  14. 1 garlic clove, crushed

  15. 1 x 270g pkt (8 1/2 x 8 1/2cm) fresh flour wonton wrappers

  16. 80g (1/2 cup) frozen green peas, thawed

Instructions Jump to Ingredients ↑

  1. Combine the chicken bones, celery, carrot, onion, peppercorns, bay leaf, parsley and water in a large saucepan. Bring to the boil over medium-high heat. Reduce heat to low and simmer, covered, skimming with a metal spoon occasionally, for 45 minutes. Strain the stock through a large sieve into a clean saucepan.

  2. Place the stock over medium heat. Add the sweet potato and turnip and bring to the boil. Reduce heat to low and simmer for 15 minutes. Taste and season with salt and pepper.

  3. Meanwhile, place the chicken, herbs and garlic in the bowl of a food processor. Season with salt and pepper. Process until minced and combined. Transfer chicken mixture to a bowl. Place 6 wonton wrappers on a clean work surface. Place a rounded teaspoonful of chicken mixture in the centre of each wrapper. Brush edges of wrappers lightly with water, then fold in half diagonally to form a triangle. Press the filling to flatten slightly lengthways and remove any air bubbles, then press the edges to seal. Place on a tray. Repeat with remaining wrappers and chicken mixture.

  4. Add the peas to the soup and cook for 2 minutes. Add chicken ravioli and gently stir. Cook, uncovered, for a further 2-3 minutes or until the ravioli are tender and the peas are bright green.

  5. Ladle soup among bowls and serve immediately.


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