Feb 6, 2011

Chicken and Cavatelli Soup




A hearty bowl of this chicken and 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!

Cavatellis are Italian pastas, sometimes made with ricotta, sometimes without. The ones made with ricotta are sold frozen in some supermarkets or Italian specialty stores. I realize living in New York, finding Italian delis are like finding banks, we have them everywhere. If this is not common in your neighborhood, you can use orecchiette or noodles instead or even homemade spaetzle would be great.

There is a lot more liquid when you first make this, it's more like a soup. But as it sits, it thickens, and the pasta absorbs the liquid. This photo was actually taken the next day when I reheated it for lunch. One bowl is very satisfying, even for my husband who has a hearty appetite.

White meat lovers, you can replace the thighs with 4 breast halves but you'll have to cook it for less time. Let the soup simmer 15 minutes without the chicken, then cook 15 more minutes with the chicken, remove chicken after 15 minutes, cut or shred, then add back to pot when you add the pasta. (7 points+)

Enjoy!


Chicken and Cavatelli Soup
Gina's Weight Watcher Recipes
Servings: 5 • Size: 2 thighs w pasta and broth • Old Points: 7 pts • Points+: 9 pts
(If using white meat, 7 pts+ for 4 chicken breasts)
Calories: 347.1 • Fat: 7.8 g • Carbs: 33.0 g • Fiber: 2.2 g • Protein: 33.9 g

Ingredients:

  • 1 tbsp butter
  • 1 medium onion, sliced thin
  • 2 tbsp all purpose flour
  • 5 cups 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
  • 10 skinless chicken thighs, all fat removed
  • 8 oz frozen ricotta cavatelli
Directions:

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.

43 comments :

  1. I love cavatelli pasta. This reminds me of a soup my mom makes. Yum.

    Thanks for sharing!

    ReplyDelete
  2. Hi lady! This looks so good! (as does literally EVERYTHING you post). I wanted to tell you I was hanging out with a friend of mine recently that lost a lot of weight on Weight Watchers and she mentioned your blog and called it her "Bible". I was like "I know her!" hahaha :)

    ReplyDelete
  3. Looks hearty and healthy!

    ReplyDelete
  4. Soups are always a great diet food because most of them or 300 calories or less. Good Choice!

    ReplyDelete
  5. hmmmm this really does look VERY good. I will need to check this one out in MY kitchen. I'm thinking that even my picky eaters here would like this one. Especially as winter seems to drag on here in the Northeast.

    Thanks for sharing.

    ReplyDelete
  6. I am officially down 50 pounds since May 18th 2010 and I would have not been able to do it without you. I recommend your site to all my friends and the folks in my Weight Watchers class but even to friends who are just trying to cut back. You provide a great service and thank you sooooo much.

    ReplyDelete
  7. Question- do you have to cook the chicken before putting it in or can you put the raw chicken in the pot?

    ReplyDelete
  8. Lauren, what a small world!!

    Marg, good for you! Thank you for sharing with your friends, it's very much appreciated!

    You put the raw chicken in the pot, not cooked. It cooks in the soup.

    ReplyDelete
  9. I would looooove to get together! I'm planning a NYC trip in the spring so I will definitely let you know :)

    Here is some info on nutritional yeast: http://www.biochemista.com/2010/12/be-real-human.html

    Basically, it has a cheesy flavor, is protein-packed (for little calories) and is a great addition to any sauce/soup you want to make a little cheesier or amp up the protein :)

    ReplyDelete
  10. Gina, this looks so warm, comforting and flavorful. I would love to dig into a soup like this while it's still cold outside. Thanks for sharing this! I'll have to try it soon. All of your recipes are just fantastic!

    ReplyDelete
  11. I love your recipes and I soooo appreciate your time and hard work to make it easy for the rest of us:)
    Making this tomorrow:)

    ReplyDelete
  12. I wonder how this would do in the crock pot? I may give it a try this week, it sounds delish, and even my annoyingly picky DH said it looks yummy!

    ReplyDelete
  13. Looks yummy and healthy. Will try this out tomorrow. Thanks for sharing!

    ReplyDelete
  14. I'm not sure how this would be in the crock... Let me know if you try it.

    Lauren, yay!

    ReplyDelete
  15. Thanks for sharing that delicious recipe. Love it. Yummy!

    ReplyDelete
  16. This looks so good and perfect for a cold day. Just wondering - Do you have to cook the pasta separately or can you add it to the soup at the end and cook it that way?

    ReplyDelete
  17. Jayne, I was waiting for someone to ask me that question. I like to make it separate but I suppose you could do it right in the pot.

    ReplyDelete
  18. Love your recipes! I often come here to figure out something to eat. We used many of your recipes for our Superbowl party. Thanks for posting!

    Heather
    www.thingsthatkeepmesane.com

    ReplyDelete
  19. I have been lurking on your site for a while now :) I love your recipes ... every single one I have tried has come out wonderfully! Thank you so much for all the time you put into this!

    ReplyDelete
  20. This was absolutely the BEST homemade chicken soup I've ever made...and possibly ever had! The chicken thighs just make this! The seasoning and flavor were just wonderful. My 4 year old and I had a FAB lunch today. I made this with no yolks egg noodles due to personal preference and just added the pasta to each individual bowl. Gina...your recipes are unbelievable! This will be my go-to from now on!

    ReplyDelete
  21. I wasn't able to find the pasta needed for this recipe. Any ideas?

    ReplyDelete
    Replies
    1. Check the frozen foods section that has ravioli, gnocchi, etc.

      Delete
  22. Susan, great!!

    Any Italian specialty store, or even Home Goods sells them dry sometimes. You could use noodles instead or even Spatzle!

    ReplyDelete
  23. Such simple ingredients and great flavor!! I used chicken breasts and followed your instructions for them - it turned out great! The whole family enjoyed it! Thanks again - Kristen

    ReplyDelete
  24. This was delicious. My husband makes a delicious chicken soup but it 1-2 days to make. I was amazed that I was able to make this in such a short period of time and the flavors were amazing. I pre-cooked the chicken first and I cooked the pasta with the soup. All the flavors melded together quite nicely. Thanks for a great recipe Gina!

    ReplyDelete
  25. Wow 2 days to make a soup, that must be a great soup!! I'm glad you enjoyed this!

    ReplyDelete
  26. I'm cooking this tonight for tomorrow with the orecchiette noodles. I can't wait to taste it!

    ReplyDelete
  27. I had leftovers from a store-bought rotisserie chicken so I used that instead. Made for a easy, quick and husband approved dinner. Thank you!

    ReplyDelete
  28. Are you supposed to use boneless chicken thighs or bone-in? Thanks.

    ReplyDelete
  29. My fiance made this last night with boneless, skinless chicken breasts. It is AMAZING. Just the right amount of flavoring. Your recipes are simply divine! Thank you so much for sharing - you make losing weight and maintaining a healthy lifestyle delicious!

    ReplyDelete
  30. I cant rave about your website enough! I have lost over 36 lbs on Weight Watchers and am less than 5 lbs from my goal! Question- how much salt and pepper do you suggest to start out with? After my 1st time of making a recipe, I then can adjust but just wondering how much you suggest vs to taste?

    ReplyDelete
  31. Made this for dinner tonight. I used cubed chicken breast and accidentally bought non-ricotta cavatelli but it was soooo good. Definitely a hit over here! Yum!

    ReplyDelete
  32. about how many cups is a serving?

    ReplyDelete
  33. Chicken thighs are my favorite! Made this for dinner last night and had leftovers for lunch today. It was AWESOME!!! I have to say it tasted better today after it soaked up all the brothy goodness.

    ReplyDelete
  34. How many chicken breasts would you use if you substituted them for the thighs? Still ten?

    Thanks!

    ReplyDelete
  35. I was looking for a 'chicken-less' chicken soup and used this recipe to adapt it for my needs....came out PERFECT. I used all the same measurements/ingredients, except instead of chicken I threw in a 1/2 can of white beans and added some chopped kale and fresh cooked corn off the cob. It was amazing. I have become a huge SkinnyTaste fan....you are my go to site for recipes now. Thank you!

    ReplyDelete
  36. Luscious02, thanks for the idea of using beans and corn instead of chicken! Often times I am off meat and this sounds like a good substitute. Gina, do you know if anyone was ever successful in making this in the crockpot? And I will thank you once again for your wonderful recipes. Many have become my "normal" everyday recipes. So much healthier, and I have my friends and my daughter coking the Skinnytaste way as well!

    ReplyDelete
  37. This is my new go to meal every week for the last month!!! Nothing like an amazing bowl of chicken soup/stew to take the chill off your bones when the weather begins to change for real. I have added sprigs of fresh rosemary, sage, and thyme for an extra aromatic effect. I often bring this to work for lunch and must add a little extra for all the spoons that get plunged into my bowl since the aroma is simply irresistible to my coworkers! Oh, and I lost 6 lbs without trying! Thanks girl!!!

    ReplyDelete
  38. I see that 2 thighs are in a serving but how many cups of broth & cavatelli in a serving? I'm not too good trying to eyeball 5 servings of it although I guess I can measure it by cups into a bowl to figure it out.

    ReplyDelete
  39. This comment has been removed by the author.

    ReplyDelete
  40. I followed this recipe to the "t" and it was delicious! Everyone loved it (even my daughter who isn't a fan of soup). This recipe is an A+.

    ReplyDelete

If you really like a post please share, like on FB, Stumble and give it a THUMBS UP or Pin It on Pinterest!

Comments are welcome but please keep it positive and helpful. No hyperlinks, no spam, no ads, no keywords and no personal attacks.