how to cook chicken to add to ravioli soup

Made a great zucchini, tomato, butternut squash ravioli soup a couple of weeks ago; a little hot chili complemented the sweetness of the squash. I'd like to add a little chicken to increase the protein but, searching recipes, am not sure if I cook separately and add or simply add smaller pieces and cook with everything else. Of course, not having dry chicken is always the challenge.

  • Posted by: fuhsi
  • November 21, 2015


Susan W. November 21, 2015
Like QS said, it depends where you are in the soup making process. I like using bone in, skin off chicken thighs when making chicken soup from scratch. I swear the thighs, add the broth and simmer until cooked through. Remove and shred the meat and add it back to the soup. I've also used chicken breast and gently poached it to add to soup that is finished and chicken is an afterthought.
fuhsi November 21, 2015
Ah, Susan and QS, poaching is probably the way to do this! Thanks for your quick responses!
QueenSashy November 21, 2015
fushi, it might depend on how you are making the soup, it would be helpful if you could share a bit more about the recipe... In the absence of additional info -- yes, you can always cook the chicken in some chicken or vegetable broth and add it to the soup at the end.
fuhsi November 21, 2015
QueenSashy, I'm using concentrated bone broth as a base, adding the vegetables (first saute the onions) to cook ~20 minutes, then add the ravioli. I usually sear chicken but was wondering if I cut it into 2" pieces if it's okay to add it raw and when.
Thanks for your response!
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