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!
1medium onion(sliced thin)
2tbspall purpose flour
5cupslow sodium fat free chicken broth
salt and fresh pepper to taste
10skinless chicken thighs(all fat removed)
8ozfrozen ricotta cavatelli
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.
If using white meat, 7 pts+ for 4 chicken breasts
Serving: 2thighs w pasta and broth, Calories: 347.1kcal, Carbohydrates: 33g, Protein: 33.9g, Fat: 7.8g, Saturated Fat: 3g, Cholesterol: 129.5mg, Sodium: 1137mg, Fiber: 2.2g, Sugar: 2.4g
Blue Smart Points: 9
Green Smart Points: 9
Purple Smart Points: 9
Points +: 9
Printed from Skinnytaste: https://www.skinnytaste.com/chicken-and-cavatelli-soup/