Best Chicken Ravioli Soup Recipes

CHICKEN RAVIOLI SOUP

Steps:

• For the raviolis: Combine chicken, shallot, garlic, salt, nutmeg and pepper in a small bowl.
• Place rounded teaspoonful of chicken mixture in center of each of 12 wonton wrappers.
• Moisten edges of wrappers with water.
• Top with remaining wonton wrappers; press to seal edges.
• Cover and refrigerate until ready to cook.
• The soup: Combine chicken broth, spinach, carrots, salt and pepper in a large saucepan.
• Bring to a boil over high heat.
• Reduce heat to low; cover and simmer 10 minutes.
• Return soup to a boil; add chicken ravioli.
• Reduce heat to low and simmer, uncovered, 2 to 3 minutes or until ravioli are tender and rise to the surface of the soup.

CHICKEN RAVIOLI SOUP

Steps:

• In Dutch oven, saute chicken in hot oil for 2 minutes, stirring constantly. Add chicken broth, tomatoes and zucchini; cover and bring to boil.
• Add frozen ravioli; simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in parsley.
• To serve, ladle into soup bowls; sprinkle with parmesan cheese.

RAVIOLI AND CHICKEN SOUP

Steps:

• Saute pepper, onion, garlic, basil, fennel and red pepper flakes in oil for 10 min. Add rest of ingredients and simmer rapidly until ravioli are cooked and veggies are tender, about 5 min.

CHICKEN RAVIOLI SOUP

Steps:

• saute onion and garlic in olive oil till soft and translucent. Add carrots and saute a little longer. Add chicken to pot and cover with chicken broth and water to cover. Simmer 15 minutes. Add stewed tomatoes and all seasonings. Simmer 10 minutes more. Remove chicken carefully and let it cool alittle. Debone chicken and return meat back into soup. Add frozen green beans. Simmer 10 minutes, . Before serving increase temperature add some water. Once it bubbles add ravioli. Cook till ravioli is tender. Serve with grated parmesan cheese.