Friday, March 6, 2015

Chicken Ravioli Soup

I am a huge soup eater. I often times will eat soup for breakfast, especially if it has a high tomato content. I do not measure anything when I cook so when reading my recipes you may see measurements such as a handful, a capful, a shake, and so forth.

2 lbs of Chicken Breast
48 oz Frozen Five Cheese Ravioli
32 oz Chicken Broth
4 c Water
28 oz Diced Tomatoes
1 capful Basil
1 capful Parsley
1 capful Oregano
couple shakes of Beer Can Chicken seasoning

Cook chicken until done then chop into large bit-size chunks.
In a large pot add cooked chicken and remaining ingredients.  Cook on low for an hour, stirring occasionally to prevent sticking.

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