Chicken Ravioli Soup

Recipe submitted by: Amy Pickett
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Make it a thermos day for your kids school lunches. A recipe kids will love.

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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


  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.

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