Cooking Instructions
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Step 1
Add the
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)
, and
Chicken Broth (48 fl oz)
.
Step 2
Cover and cook on high for 2-3 hours or low for 4-5 hours until the chicken is cooked through and tender.
Step 3
Use kitchen tongs or forks to shred the chicken into small pieces.
Step 4
In a small bowl, mix together the
Heavy Cream (8 fl oz)
and
Corn Starch (2 Tbsp)
and then add to the crockpot along with the
Ravioli (2 cups)
.
Step 5
Stir to combine all of the ingredients together, cover, and cook on low for an additional 30 minutes.
Step 6
Stir the
Fresh Baby Spinach (5 2/3 cups)
into the soup and season with
Salt (to taste)
and
Ground Black Pepper (to taste)
.
Step 7
Serve the hot soup, topped with
Grated Parmesan Cheese (to taste)
, if desired.
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