Chicken Raviolini Soup

Name: Chicken Raviolini Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 15 cups, 10 serving(s)
Ingredients: 6 cups water; 3 (10 3/4 ounce) cans chicken broth; 1 (10 3/4 ounce) can cream of chicken soup; 2 cups cubed and cooked chicken; 1 cup onion (chopped); 1 cup carrot (Sliced); 2 garlic cloves (minced); 1/2 teaspoon basil leaves; 1/2 teaspoon oregano leaves; 1 (8 7/8 ounce) package cheese ravioli or 1 (7 ounce) package cheese tortellini; 1 (9 ounce) package frozen broccoli (Thawed); grated parmesan cheese, to sprinkle over bowl of soup (optional)

(3)

Recipe by Darlene Summers

This is a great soup served on a cold day. Talk about your comfort food--Yum!

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READY IN: 55mins

SERVES: 10

YIELD: 15 cups

UNITS: US

INGREDIENTS

Nutrition

6

cups water
3

(10 3/4 ounce) cans chicken broth
1

(10 3/4 ounce) can cream of chicken soup
2

cups cubed and cooked chicken
1

cup onion (chopped)
1

cup carrot (Sliced)
2

garlic cloves (minced)
¹⁄₂

teaspoon basil leaves
¹⁄₂

teaspoon oregano leaves
1

(8 7/8 ounce) package cheese ravioli or (7 ounce) package cheese tortellini
1

(9 ounce) package frozen broccoli (Thawed)
grated parmesan cheese, to sprinkle over bowl of soup (optional)

DIRECTIONS

In a large Dutch oven, combine all ingredients (except the ravioli or tortellini and broccoli). Bring to a boil, then add the ravioli or tortellini.
Simmer for 30 minutes, uncovered.
Add thawed broccoli and simmer for 10 minutes longer, or till broccoli is done.
Serve (1-1/2 cup servings) hot with parmesan cheese sprinkled over top.
Great with hot crusty bread.

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