The Pioneer Woman Tasty Kitchen
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Chicken Soup with Mini Ravioli

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Level: Easy

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Description

This recipe is quick and easy but tastes like it’s been simmering in the pot all day!

Ingredients

  • 12 cups Chicken Broth Or Stock
  • 4 cups Chicken, Cooked And Cut Into Bite Sized Pieces
  • 1 whole Medium Onion, Diced
  • 4 whole Large Carrots, Peeled And Cut On A Bias
  • 4 stalks Celery, Cut On A Bias
  • 4 Tablespoons Fresh Parsley, Chopped
  • 4 whole Hard-boiled Eggs, Peeled And Chopped
  • 2 cups Frozen Mini Ravioli
  • 1 pinch Salt And Pepper, to taste

Preparation

In a large stock pot over medium/high heat add chicken broth, chicken, onions, carrots, celery, parsley and hard boiled eggs. Bring to a boil and then lower heat to a simmer. Simmer for 15 minutes until carrots are cooked. Right before serving, return the soup to a boil, add the mini ravioli and cook until they rise to the top. Season with salt and pepper. Serve!

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