Spring chicken soup with ravioli and poached eggs from Half Baked Harvest Cookbook: Recipes from My Barn in the Mountains (page 121) by Tieghan Gerard

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can use the book's "Basil pesto."

  • Lsblackburn1 on March 08, 2020

    We really liked this! Definitely an unusual combination of ingredients, but the end result was very tasty.

  • lou_weez on September 14, 2018

    This was a lovely chicken soup. I didn't add the basil pesto, as it tasted really good and I thought it would just confuse the dish. I also didn't add the poached egg but I did throw in a bag of baby spinach.

  • mfranklin125 on January 15, 2018

    I loved this. And puréed some of the onion and leeks so it was a bit more of a creamy consistency.

  • VineTomato on November 29, 2017

    All of Tieghan’s recipes look so delicious but in my view she really goes overboard on the list and combination of ingredients - maybe just one step too far. Granted everything we have cooked has been delicious, but it would still have been minus one or two things. My husband said: has this lady met an ingredient she does not like? - that made me laugh. We made this last night but omitted the chicken (to make it veggie) and the pesto (because I thought that was the one step too far) and it was delicious. The broth in particular with the additional of lemon was fantastic. The peas ended up a little over cooked and next time I will probably use a higher quality cheese ravioli rather than standard supermarket brand. Will make again leaving the peas till the end.

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