Chicken soup with mini raviolis...

Chicken Soup with mini Raviolis

2 bone in chicken breasts

2 Large cans of chicken broth ( 48 ounces each), I use College Inn.

1 large onion chopped

4 large carrots peeled and cut on a bias

4 celery stalks cut on bias

4 Tbs Parsley minced

4 hard boiled eggs, peeled and chopped

Mini Ravioli's ( 2 cups )

Salt and Pepper to taste

Drizzle each chicken breast with olive oil, then season with salt , pepper then sprinkle any other fresh herbs you have on hand. This time I used fresh minced parsley, sage, thyme and rosemary.

Roast chicken breasts until fully cooked. I use a meat thermometer and make sure it reaches 165 internal temperature.

Cool chicken and remove all the meat leaving it in chunky pieces.

Add broth to a large pot, the cooked chicken, peeled chopped carrots, celery, 4 Tbs chopped parsley, 4 chopped hard boiled eggs. Bring to a boil and then lower to simmer for approx 15 minutes until carrots are al dente. Right before serving, return the soup to a boil, add the mini ravioli's. They'll rise to the top when their done!