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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

RAVIOLI CHICKEN SOUP Recipe

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This recipe for RAVIOLI CHICKEN SOUP is from The Bethel Alliance Church Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
3 cans (14 oz) chicken broth
1/3 cup chopped celery
1 large onion, chopped
1 carrot, sliced
2 large garlic cloves, minced
1/2 tsp thyme leaves
3 boneless skinless chicken breasts; cut into thin 2-inch long strips
1/4 tsp salt
1/8 tsp pepper
1 package (9 oz.) refrigerated uncooked cheese-filled ravioli
1 tbsp chopped fresh parsley

Directions:
Directions:
1. In a large saucepan combine broth, celery, onion, carrot, garlic and thyme.

2. Bring to a boil. Cook over medium heat for 5 minutes.

3. Add chicken, salt and pepper; simmer 3 to 4 minutes.

4. Add ravioli; return to boil. Boil gently 4 to 5 minutes or until ravioli are thoroughly cooked and chicken is no longer pink.

5. Stir in parsley.

Yields 6 - 1 1/3 cups

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
I usually extend this recipe by making up some more broth with chicken bouillon cubes.

 

 

 

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