Lunch

Chicken Vegetable Ravioli Soup is for Lunch.

Chicken Vegetable Ravioli Soup takes 20 minutes to prepare.

Chicken Vegetable Ravioli Soup takes 200 minutes to cook.

Chicken Vegetable Ravioli Soup makes 5 servings.

The ingredients for Chicken Vegetable Ravioli Soup are:

Chicken Breast, no skin, 1 breast, bone and skin removed (remove)
Carrots, raw, 2 strip, large (3" long) (remove)
*Potato, raw, 3 small (1-3/4" to 2-1/2" dia.) (remove)
Onions, raw, 1 cup, chopped (remove)
Chicken Broth, 3 can (10.75 oz) (remove)
Thyme, ground, 1 tsp (remove)
Salt, 1 tsp (remove)
Garlic powder, .25 tsp (remove)
Parsley, .50 tbsp (remove)
Basil, .50 tbsp (remove)
Thyme, ground, .50 tbsp (remove)
Ravioli Cheese(frozen .25 bag), 1 serving (remove)
Great North Western Beans(2 cups), 1 serving (remove)
Water, bottled, 2 serving (remove)

Here is how you make Chicken Vegetable Ravioli Soup:

Place all ingredients in a crock pot and cook for 4 hours. Drain Great Noth Western Beans and rinse with water before placing in Crock pot. Add Ravioli 15 minutes prior to end of cooking or leave in until ravioli is cooked. Number of Servings: 5Recipe submitted by SparkPeople user FIT4EVER37.

The nutritional information for Chicken Vegetable Ravioli Soup is:

• Servings Per Recipe: 5
• Amount Per Serving
• Calories: 282.1

• Total Fat: 1.9 g
• Cholesterol: 39.0 mg
• Sodium: 1,541.5 mg
• Total Carbs: 44.1 g
• Dietary Fiber: 8.0 g
• Protein: 21.8 g