• 1 teaspoon olive oil
  • 3/4 - 1 lb raw chicken breasts sliced into 1 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup diced onions
  • 5 cloves garlic, pressed
  • 1 1/2 cups sliced mushrooms
  • 1/2 cup sliced tomatoes (I used fresh, I imagine you could use canned)
  • 1 teaspoon dried thyme
  • 1 teaspoon parsley (fresh chopped or dried)
  • 8 cups chicken broth (or 4 14.5 oz cans, it comes out about the same)
  • 1 pound pre-made cheese ravioli (I use frozen)
  • Grated Parmesan cheese for garnish, optional

My husband was planning on grilling some burgers, but an unexpected thunderstorm with sheets of rain made grilling sound a wee bit less appealing. You can smell fall in the air here in Utah, it is coming a little earlier than we usually expect, but it is definitely coming. You can see the leaves changing color up in the mountains and it is getting darker earlier and earlier.

One of my favorite things about fall and winter is making soup recipes. I experimented with making a lot of new soups previous years. Chicken noodle soup and cheese ravioli are about my two favorite things in the world. I usually have some frozen ravioli in the freezer and I was craving chicken soup, so I figured I may as well combine the two into some chicken ravioli soup.

Ingredients for Chicken Tomato Mushroom Ravioli Soup:

  • 1 teaspoon olive oil
  • 3/4 – 1 lb raw chicken breasts 1 inch cubes
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 cup diced onions
  • 5 cloves garlic, pressed
  • 1 1/2 cups slices mushrooms
  • 1/2 cup sliced tomatoes (I used fresh, I imagine you could use canned)
  • 1 teaspoon dried thyme
  • 1 teaspoon parsley (fresh chopped or dried)
  • 8 cups chicken broth (or 4 14.5 oz cans, it comes out about the same)
  • 1 pound pre-made cheese ravioli¬† (I use frozen)
  • Grated Parmesan cheese for garnish, optional

To make the chicken ravioli soup, add one teaspoon of olive oil to the pan. Turn heat up to medium high and add thawed chicken cut into 1 inch squares, with pepper and salt. Stir frequently and cook until chicken is opaque and turn the heat down to medium. Add the chopped onions and cook until they are see through.

Add the tomatoes and sliced mushrooms to the chicken mushroom tomato and ravioli soup.

Now you can add the pressed garlic (you may want to peel them before you start cooking, I was fighting with peeling garlic and trying not to burn the chicken). Apparently I need to work on my garlic peeling skills. Add the thyme and parsley with the garlic.

Start adding the chicken broth one cup/can at a time. Now you can stir a little less often. Once all of the chicken broth is added turn the heat back up to medium high heat. Once the broth is at a mild boil you can add the frozen ravioli. Cook until the ravioli is cooked all of the way through and turn the heat down to simmer. Simmer for about 10 more minutes and serve. I like to sprinkle fresh grated parmesan cheese on top.

After eating all of his chicken ravioli soup my husband asked if this was my own recipe or one from the internet. This one would be my own, and one of my new favorites (and now it is on the internet).