Yield: 6 servings
In a 10 quart Dutch oven, heat oil to medium. Add chicken and saute for 2 minutes, stirring constantly. Add chicken broth and peas and carrots; cover and bring to a boil. Add frozen ravioli; turn to simmer, uncovered, about 7 minutes or until ravioli reaches desired doneness. Stir in thyme. Ladle into soup bowls and sprinkle Parmesan cheese on top.
Please note that some ingredients and brands may not be available in every store.
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