Makes 6 Servings Chicken Ravioli Soup Recipe
Prep Time: 20 minutes
Cook Time: 35 minutes
Ingredients:
- 2 tbsp olive oil
- 1 lb raw boneless, skinless chicken (breast or thighs), cut into 1/2-inch cubes
- 1/2 tsp dry thyme
- 1/4 tsp dry sage
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp butter
- 1/2 onion, small diced
- 1 cup carrot, small diced
- 1 cup celery, small diced
- 3/4 cup red bell pepper, medium dice
- 1 tbsp garlic, minced
- 4 cups low-sodium chicken broth
- 1/2 cup frozen peas
- 1/2 lb frozen small cheese ravioli
Preparation:
Heat the olive oil in a large stockpot, over medium high heat. Add the chicken, thyme, sage, salt and pepper. Sauté for about 6 minutes, or until completely cooked through. Remove the chicken and set aside.Reduce the heat to medium and add the butter to the pot. When the butter is completely melted, stir-in the onion, carrot, celery and red bell pepper. Cook the vegetables for 5 minutes, or until the onions are translucent. Add the garlic and cook for an additional 2 minutes.
Increase the temperature to medium high heat. Add the cooked chicken and chicken broth to the pot, and bring to a simmer. Cook until the vegetables are almost tender. Carefully stir-in the ravioli and peas to the simmering liquid. Simmer for 5 to 8 minutes, or until the ravioli is cooked through.
