Chicken Soup with Cabbage, Kale and Mozzarella Ravioli

Name: Chicken Soup with Cabbage, Kale and Mozzarella Ravioli
Yield: 10
Ingredients: Half head of cabbage; 1 bunch of kale; 100g of cornmeal flour; 1 chicken caipira; 1 stalk of celery; Half stalk of parsley; 2 carrots; 1 medium onion; 4 garlic cloves; 2 bay leaves; 3 liters of water; Salt and black pepper to taste

1
Half head of cabbage
2
1 bunch of kale
3
100g of cornmeal flour
4
1 chicken caipira
5
1 stalk of celery
6
Half stalk of parsley
7
2 carrots
8
1 medium onion
9
4 garlic cloves
10
2 bay leaves
11
3 liters of water
12
Salt and black pepper to taste

Ingredients

1
Half head of cabbage
2
1 bunch of kale
3
100g of cornmeal flour
4
1 chicken caipira
5
1 stalk of celery
6
Half stalk of parsley
7
2 carrots
8
1 medium onion
9
4 garlic cloves
10
2 bay leaves
11
3 liters of water
12
Salt and black pepper to taste

Directions

1
Wash the chicken and season with salt and pepper
2
Fry well in a little oil
3
Add all the other ingredients finely chopped, except for the kale and cabbage
4
Dough for 2 or 3 minutes everything and then pour off the water
5
Cook with the lid on and medium heat for 1 hour and 30 minutes, until the chicken falls off the bones
6
Remove the chicken bones, discard them and add to the sauce, gradually adding cornmeal flour to thicken
7
On the side, fry well the chopped kale and cabbage in rough pieces
8
Add to the soup after it has thickened with the cornmeal flour
9
Adjust the seasoning with salt and pepper
10
Serve individual bowls with two mozzarella ravioli each
11
And that's how you add a touch.