Chicken Ravioli Soup
- 8 cups chicken stock or broth
- 2 cups refrigerated mini cheese-stuffed ravioli
- 1 cup cooked chicken - diced
- 1/2 cup diced carrot
- 1/2 cup diced celery
- salt and pepper to taste
Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.
Simmer until vegetables are soft - about 20 minutes.
Add ravioli and cook according to package directions -- usually about a 5 minute simmer.
Stir in cooked chicken, salt and pepper as desired and serve.