This crockpot chicken ravioli soup is a perfect meal to enjoy on a cold night. This recipe is ideal for bulk cooking and meal prepping. This creamy soup turns out incredibly hearty and delicious, making it a guaranteed go-to recipe to add to your weekly rotation.
Total Time
5hr 40min
4.5
2 Ratings
Author: Saporito Kitchen
Servings:
6
Ingredients
•
1.5
lb
Boneless, Skinless Chicken Breasts
•
2
Tbsp
Minced Dried Onion
•
1
Tbsp
Minced
Garlic
•
1
Tbsp
Italian Seasoning
•
48
fl oz
Chicken Broth
•
8
fl oz
Heavy Cream
•
2
Tbsp
Corn Starch
•
2
cups
Ravioli
or Frozen Ravioli
•
5 2/3
cups
Fresh Baby Spinach
•
to taste
Salt
•
to taste
Ground Black Pepper
•
to taste
Grated Parmesan Cheese
Cooking Instructions
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).
2.
Cover and cook on high for 2-3 hours or low for 4-5 hours until the chicken is cooked through and tender.
3.
Use kitchen tongs or forks to shred the chicken into small pieces.
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).
5.
Stir to combine all of the ingredients together, cover, and cook on low for an additional 30 minutes.
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).
7.
Serve the hot soup, topped with Grated Parmesan Cheese (to taste), if desired.
Author's Notes
Leftovers will keep in an airtight container in the refrigerator for 3-5 days and can be reheated in the microwave or on the stovetop over medium-low heat.
Nutrition Per Serving
CALORIES
450
FAT
18.0 g
PROTEIN
33.7 g
CARBS
35.3 g
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