Chicken Ravioli Soup

By á-1145

Ingredients

• 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

Preparation

Step 1

1
Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.

2
Simmer until vegetables are soft - about 20 minutes.

3
Add ravioli and cook according to package directions -- usually about a 5 minute simmer.

4
Stir in cooked chicken, salt and pepper as desired and serve.