Everyone loves chicken noodle soup, but when you feel like changing the routine, this tasty chicken ravioli soup recipe is just the thing.

SOUP INGREDIENTS :

2 tbsp olive oil
1 lb raw boneless, skinless chicken (breast or thighs), cut into 1/2-inch cubes
1/2 tsp dry thyme
1/4 tsp dry sage
1 tsp salt
1 tsp pepper
1 tbsp butter
1/2 onion, small diced
1 cup carrot, small diced
1 cup celery, small diced
3/4 cup red bell pepper, medium dice
1 tbsp garlic, minced
4 cups low-sodium chicken broth
1/2 cup frozen peas
1/2 lb frozen small cheese ravioli

SOUP MAKING DIRECTIONS :

Heat the olive oil in a large stockpot, over medium high heat. Add the chicken, thyme, sage, salt and pepper. Sauté for about 6 minutes, or until completely cooked through. Remove the chicken and set aside.

Reduce the heat to medium and add the butter to the pot. When the butter is completely melted, stir-in the onion, carrot, celery and red bell pepper. Cook the vegetables for 5 minutes, or until the onions are translucent. Add the garlic and cook for an additional 2 minutes.

Increase the temperature to medium high heat. Add the cooked chicken and chicken broth to the pot, and bring to a simmer. Cook until the vegetables are almost tender. Carefully stir-in the ravioli and peas to the simmering liquid. Simmer for 5 to 8 minutes, or until the ravioli is cooked through.

Makes 6 Servings of Chicken Soup With Ravioli