Chicken Ravioli Soup with Zucchini and Tomatoes

Most Sundays, I find myself roasting a chicken. Not just for dinner, though (and this recipe, by the way? The best; I use it as my standard recipe). With just me and Hubs in the house, that means I can de-bone the rest of the chicken and have meat for, at the very least, one more meal. Plus the diced meat freezes really well.

More often than not, I roast that chicken and just de-bone it right away, so that ALL the meat can be used for casseroles or chicken salad or whatever little recipe I am taken with at the moment. Last week I found a great recipe for a chicken soup base on Allrecipes, and also linked to it was a nice brothy soup. So, that was my latest reincarnation from a roasted chicken.

This soup is fairly healthy and tasty! I made it so we could have soup to grab for lunches, and we slurped up every last bit. The raviolis make the soup a little more hearty, and are a nice twist from your usual chicken noodle variety out there. Freezes well too, which is perfect: I'm currently (desperately!) stocking the freezer for when the little Robot arrives. And be sure to use the soup base recipe linked below - it's an easy way to make your own broth and starter for chicken-based soups.

Chicken Ravioli Soup with Zucchini and Tomatoes

(from Allrecipes)

Ingredients:
1 recipe Fast Chicken Soup Base
1 (8 or 9 oz.) package refrigerated small cheese ravioli

1 (14.5 oz.) can diced tomatoes
2 medium zucchini, diced
1 tsp. dried basil
1/2 c. chopped fresh parsley
Salt and freshly ground black pepper

Prepare Fast Chicken Soup Base. Bring to a simmer.

Add the next 4 ingredients, then simmer until tender, 10-20 minutes. All done! Before removing from heat, stir in: 1/2 c. chopped fresh parsley. Salt and pepper to taste, and serve.