Chicken Ravioli Soup

By naqgal90

Ingredients

• 2 Tbl. olive oil
• 1 lb. raw chicken, medium diced
• 1/2 tsp. dry thyme
• 1/4 tsp. dry sage
• 1 tsp. salt
• 1 tsp. pepper
• 1 Tbl. butter
• 1/2 cup onion, small diced
• 1 cup carrot, small diced
• 1 cup celery, small diced
• 3/4 cup red bell pepper, medium diced
• 1 Tbl. garlic, minced
• 4 cups low-sodium chicken broth
• 1/2 cup frozen peas
• 1/2 lb. frozen cheese ravioli

Details

Servings 6
Adapted from culinarycory.com

Preparation

Step 1

Heat the olive oil in a large stock pot, over medium high heat. Add the chicken, thyme, sage, salt and pepper. Sauté for 4 – 8 minutes, or until completely cooked through. Remove the chicken and set aside.
Reduce the heat to medium and add the butter to the pot. When the butter is completely melted, stir-in the onion, carrot, celery and red bell pepper. Cook the vegetables for 3 – 6 minutes, or until the onions are translucent. Add the garlic and cook for an additional 2 minutes.
Increase the temperature to medium high heat. Add the cooked chicken and chicken broth to the pot, and bring to a boil. Carefully stir-in the ravioli and peas to the boiling liquid. Simmer for 5 – 8 minutes, or until the ravioli is cooked through. Makes 6 – 8 servings.