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.
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