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.

Ingredients:

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

Directions:

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.