Prep Time 5 minutes Cook Time 25 minutes
As an alternative to traditional noodles in chicken noodle soup, the ravioli are more filling and pack extra flavor. Look for small ravioli in your grocer's refrigerated foods section or thaw frozen ravioli if that's all you can find. Canned chicken stock makes this a quick lunch or dinner as well.
by Anne Coleman
What you'll need
- 8 cups chicken stock or broth
- 2 cups refrigerated mini cheese-stuffed ravioli
- 1 cup cooked chicken - diced
- 1/2 cup diced carrot
- 1/2 cup diced celery
- salt and pepper to taste
Notes:
Serves 4
How to make it
- Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.
- Simmer until vegetables are soft - about 20 minutes.
- Add ravioli and cook according to package directions -- usually about a 5 minute simmer.
- Stir in cooked chicken, salt and pepper as desired and serve.
