Yield: 5 servings
Chicken and Cavatelli Soup
A hearty bowl of this Chicken and Cavatelli Noodle Soup will fill your tummy and warm your soul.
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
- 5 skinless chicken thighs (trimmed of fat)
- 8 oz frozen ricotta cavatelli
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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.
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
WW Points Plus: 9