Chicken Ravioli Soup
8 cups chicken stock or broth
2 cups refrigerated mini cheese-stuffed ravioli
1 cup cooked Crescent chicken – diced
1/2 cup diced carrot
1/2 cup diced celery
salt and pepper to taste
- Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery.
- Simmer until vegetables are soft – about 20 minutes.
- Add ravioli and cook according to package directions — usually about a 5 minute simmer.
- Stir in cooked chicken, salt and pepper as desired and serve.