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Boneless, Skinless Chicken Breasts (1.5 lb)
to the bottom of the crockpot and top with the
Minced Dried Onion (2 Tbsp)
Garlic (1 Tbsp)
Italian Seasoning (1 Tbsp)
Chicken Broth (48 fl oz)
Cover and cook on high for 2-3 hours or low for 4-5 hours until the chicken is cooked through and tender.
Use kitchen tongs or forks to shred the chicken into small pieces.
In a small bowl, mix together the
Heavy Cream (8 fl oz)
Corn Starch (2 Tbsp)
and then add to the crockpot along with the
Ravioli (2 cups)
Stir to combine all of the ingredients together, cover, and cook on low for an additional 30 minutes.
Fresh Baby Spinach (5 2/3 cups)
into the soup and season with
Salt (to taste)
Ground Black Pepper (to taste)
Serve the hot soup, topped with
Grated Parmesan Cheese (to taste)
, if desired.
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