Chicken Ravioli Soup -- $1.50 per serving

A meal in a bowl, the dish is an ideal choice to leave on the stove for the babysitter to serve the kids when mom and dad are out splurging on date night.

By Anne Coleman

 

 

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

Directions

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