Thursday, May 24, 2012
Chicken Soup with Mini Ravioli's
Sometimes you just don't have all day to make homemade chicken soup. This recipe is quick and easy but tastes like it's been simmering in the pot all day!
2 bone in chicken breasts
2 Large cans of chicken broth ( 48 ounces each), I use College Inn.
1 large onion chopped
4 large carrots peeled and cut on a bias
4 celery stalks cut on bias
4 Tbs Parsley minced
4 hard boiled eggs, peeled and chopped
Mini Ravioli's ( 2 cups )
Salt and Pepper to taste
Drizzle each chicken breast with olive oil, then season with salt , pepper then sprinkle any other fresh herbs you have on hand. This time I used fresh minced parsley, sage, thyme and rosemary.
Roast chicken breasts until fully cooked. I use a meat thermometer and make sure it reaches 165 internal temperature.
Cool chicken and remove all the meat leaving it in chunky pieces.
Add broth to a large pot, the cooked chicken, peeled chopped carrots, celery, 4 Tbs chopped parsley, 4 chopped hard boiled eggs. Bring to a boil and then lower to simmer for approx 15 minutes until carrots are al dente. Right before serving, return the soup to a boil, add the mini ravioli's. They'll rise to the top when their done!