Basil, chicken and cheese ravioli soup

• 2 cloves garlic
• 1 onion
• 1 sweet red pepper
• 2 carrots cubed
• chicken broth
• chicken
• 3 pieces bacon, chopped
• sweet cheese ravioli
• 2 T. flour
• lots of finely chopped or puréed basil

Fry the bacon or finely chopped salt pork. Grill the garlic, onion and red pepper. Set aside. Boil the carrots, chicken, in the chicken broth and water till soft. Ensure broth is seasoned with a pinch of paprika, salt and pepper. Add ravioli, bacon, grilled onion, garlic and red pepper. Simmer for 5-10 minutes. Mix a cup of cold water with 2 T. flour and add to soup. Add puréed basil till soup is a nice green color. Simmer till thickened. 

Aesthetic tip. If the color isn't green and the basil flavor is sufficient, likely the "grilled" aspect/color of the soup is overpowering the green basil color. So, don't grill your veggies in the soup pot and add the grilled aspect of the soup as late in the process as you can.

Other thickeners can be used. I will be trying green split pea or potato flakes.

To add flavor, my "cheater" ingredient for soups is this bullion I get from the Asian store. No MSG in it. I'm not sure what it is called.

My twins approve this recipe. They were born with their father's palette. It must be savory before they eat it. They ate a few pieces of chicken, then protested. So I fed them the broth and they loved it. I even slipped them the veggies in the broth!