Description
A hearty bowl of this chicken and Cavatelli pasta will fill your tummy and warm your soul. This dish is somewhere between a soup and a stew, the flavors reminiscent of my Dad’s chicken and dumplings I grew up eating. You may want to set your table with spoons AND forks!
Yield: 5servings | Serving Size: 11/2 cups
Ingredients
1tbspbutter
1medium onion, sliced thin
2tbspall purpose flour
5cupslow sodium fat free chicken broth
1cupcelery, sliced
2large carrots, sliced
1clovegarlic, minced
2bay leaves
salt and fresh pepper to taste
5skinless chicken thighs, trimmed of fat
8ozfrozen 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.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 347kcal, Carbohydrates: 33g, Protein: 35g, Fat: 8g, Saturated Fat: 3g, Cholesterol: 129.5mg, Sodium: 1137mg, Fiber: 2g, Sugar: 2g
