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Chicken escarole ravioli soup


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  • 3-4 bone in chicken breasts
  • 4 c water
  • 4 c chicken broth
  • 2 large carrots, pared and cut into 1 inch pieces
  • 2 large stalks celery with leaves cut in 1 inch pieces
  • 1 large onion quartered
  • 2 sprigs fresh parsley
  • 2 medium garlic cloves halved
  • 2 chicken bouillon cubes
  • 1 med bay leaf
  • 2 t salt
  • 1 t dried thyme
  • 1/2 t black pepper
  • 1 pd fresh escarole
  • 1 pkg (8 oz) frozen mini cheese ravioli
  • grated parmesan



Step 1

place chicken in dutch oven
add water, carrots, celery, onion, parsley, garlic, boullion cubes,bay leaf, salt thyme and pepper
bring to boiling-reduce heat and simmer covered 1 hour
wash escarole to remove sand and drain-remove stems and discard
stack leaves and cut in strips
with slotted spoon remove chicken from broth and cool slightly
discard skin and break chicken into bite size pieces
strain broth into a large bowl
return broth to dutch oven and bring back to a boil
add ravioli, chicken pieces and escarole-return to boiling
reduce heat to medium and simmer covered and stirring occasionally for
12 mins or until ravioli is just tender
sprinkle individual servings with grated parmesan cheeese

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