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Chicken Ravioli Soup Recipe

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This recipe for Chicken Ravioli Soup, by , is from The Madden Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Molly Zogg
Added: Monday, June 15, 2009


3 cloves of garlic, minced
2 tbsp. olive oil
1/2 tsp. rosemary
1/2 tsp. thyme
1 cup sliced, fresh mushrooms
salt and pepper to taste
1 can stewed tomatoes with peppers, onions and celery
3 roasted red peppers, diced
1 cup tomato sauce
1, 10 oz. pkg. frozen spinach, thawed and drained
6 cups chicken broth
1 pound boneless, skinless chicken breast, poached and shredded
1 pound mini cheese ravioli (from frozen foods)

In a small soup pot saute the garlic and mushrooms in the olive oil. Add the herbs and salt and pepper to taste. Add the canned tomatoes, chopped peppers and the tomato sauce. Separate the spinach and add it next. Pour in the chicken broth and add the chicken breast. Cover the soup and simmer for 20-25 minutes. Add the frozen ravioli and simmer for another 10 minutes. Serve with grated parmesan cheese as a garnish.




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