1 Rotisserie Chicken (lemon or garlic flavor)
1 Celery Stick, diced
1 large Carrot, diced
1 bunch green onions, sliced
4 cups water
4 chicken bouillon cubes
2 Tbls. Zest from lemon
juice from 1/2 lemon (or less if lemon is big)
1 tsp. tarragon
1/2 tsp rosemary
15 small, round 4-cheese ravioli
Add 1 - 2 cans of chicken broth as needed at the end
Simmer water, bouillon, celery, carrots, onions until veggies are tender. Add lemon zest, tarragon, and rosemary. Tear chicken into pieces and add to soup. Add ravioli and cook for 2-1/2 minutes (or as directed on package)
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