Dinner
Chicken and Cavatelli Soup
Tender chicken thighs and pillowy ricotta cavatelli swim in a silky, savory broth perfumed with garlic and bay. Each spoonful tastes gently creamy and deeply comforting, with sweet carrot and celery adding fresh contrast.
- Total
- 50 min
- Prep
- 10 min
- Cook
- 40 min
- Serves
- 5
Nutrition per Serving
- Calories
- 347
- Protein
- 35g
- Carbs
- 33g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 2g
- Sodium
- 1137mg
Ingredients
- 1 tbsp butter
- 1 medium onion (sliced thin)
- 2 tbsp all purpose flour
- 5 cup low sodium fat free chicken broth
- 1 cup celery (sliced)
- 2 large carrots (sliced)
- 1 clove garlic (minced)
- 2 bay leaves
- salt and fresh pepper, to taste
- 5 skinless chicken thighs (trimmed of fat)
- 8 oz frozen ricotta cavatelli
Instructions
- In a large pot, melt butter. Add onion and cook on low about 6 minutes, until onions are soft.
- Add flour and stir, cooking another minute.
- Add chicken broth, celery, carrots, garlic, bay leaves and salt and pepper to taste. Add chicken and bring to a boil, then partially cover, simmer on low 30 minutes.
- Meanwhile, cook cavatelli in a pot of salted water according to package directions.
- Drain and add to soup when soup has cooked. Cook another minute or two.
- Remove bay leaves and divide in five bowls.
- To reheat, you may need to add a little water.