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Chicken Soup with Mini Ravioli
Submitted by sheilahskitchen on November 14, 2012 in Brothy Soups, Soups
| Prep Time Cook Time |
Servings 6 | Difficulty Easy |
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 Instructions
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!
