As an alternative to traditional noodles in chicken noodle soup, the ravioli
are more filling and pack extra flavor. Look for small ravioli in your grocer's
refrigerated foods section or thaw frozen ravioli if that's all you can find.
Canned chicken stock makes this a quick lunch or dinner as well. Hands-On Time: 5 minutes Ready In: 30
minutes Yield: 4 servings Ingredients
8 cups chicken stock or broth 1/2 cup diced carrot 1/2 cup diced
celery 2 cups refrigerated mini cheese-stuffed ravioli 1 cup cooked
chicken - diced salt and pepper to taste
Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and
Simmer until vegetables are soft - about 20 minutes.
Add ravioli and cook according to package directions -- usually about a 5
Stir in cooked chicken, salt and pepper as desired and serve