California Chicken & Cheese Ravioli Soup
A wonderfully pleasing homemade soup.
3 cans (14 ½ ounces each) of chicken broth
1 cup of water
2 cups of cooked and cubed chicken
1 small onion, (red or white) chopped
½ cup of sliced carrots
½ to 3/4ths of a teaspoon of dried oregano, crushed
1 package (9 ounces) of frozen or fresh broccoli, thawed, florets.
3 celery stalks, (or ½ cup of celery) washed and sliced.
1 bay leaf
1 8 ounce package of Mezzaluna 4 Cheese Mini Ravioli
Directions: In a large pot, combine all ingredients except broccoli and cheese ravioli. Cook ravioli according to pasta directions on package. May add a pinch of salt and/or 1 Tablespoon of Extra Virgin Olive Oil.
How to cook the chicken: Wash chicken and pat dry with paper towels, discard paper towels and place chicken in a skilled. In a skillet over medium heat, cook the chicken in a few tablespoons full of Extra Virgin Olive Oil, may add a dash of salt and pepper and a little bit of chicken broth (or water, 2-3 Tablespoons of water). Cook for at least eight minutes the chicken breasts. Check for doneness by cutting down the middle, cook until there is no pink whatsoever. Turn off skillet and allow chicken to cool. Once cool, place chicken on a clean work surface, preferably a cutting board and cube the chicken. Cut it into bite size pieces as it is going into a soup.
Mezzaluna Ravioli Cooking Instructions:
Add Ravioli and a pinch of salt and a Tablespoon of Olive Oil to rapidly boiling water. Boil for thirteen minutes, or until al dente, stirring occasionally. At the end of the cooking, leave for about two minutes, and then drain in a colander.
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