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This recipe is quick and easy but tastes like it’s been simmering in the pot all day!
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!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!