Chicken Ravioli Soup Name: Michelle S Base: Camp Pendleton Recipe: Ingredients 8 cups chicken stock or broth 1/2 cup diced carrot 1/2 cup diced celery 2 cups refrigerated mini cheese-stuffed ravioli 1 cup cooked chicken - diced salt and pepper to taste Directions Heat chicken stock in a soup pot to boiling; reduce heat and add carrot and celery. Simmer until vegetables are soft - about 20 minutes. Add ravioli and cook according to package directions -- usually about a 5 minute simmer. Stir in cooked chicken, salt and pepper as desired and serve.