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!
Ingredients
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
Directions
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!
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