Chicken and Cavatelli Soup Recipe

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Billie Published: December 28, 2020 Modified: July 2, 2021
Chicken and Cavatelli Soup Recipe

How To Make Chicken and Cavatelli Soup

Savor the delicious warmth of a bowl of chicken and cavatelli soup made perfect on a cold winter night. This easy recipe is done in less than an hour!

Preparation: 10 minutes
Cooking: 40 minutes
Total: 50 minutes



  • 1tbspbutter
  • 1medium onion,sliced thin
  • 2tbspall purpose flour
  • 5cupschicken broth,low sodium, fat-free
  • 1cupcelery
  • 2large carrots,sliced
  • 1garlic cloves,minced
  • 2bay leaves
  • salt and fresh pepper,to taste
  • 10chicken thighs,skinless, all fat removed
  • 8ozfrozen ricotta cavatelli


  1. In a large pot, melt the butter.

  2. Add the onion, then cook on low for about 6 minutes, until onions are soft.

  3. Add the flour and stir, cooking for 1 minute.

  4. Add the chicken broth, celery, carrots, garlic, bay leaves, salt, and pepper to taste.

  5. Add the chicken and bring to a boil, then partially cover. Simmer on low for about 30 minutes.

  6. Cook cavatelli in a pot of salted water according to package directions.

  7. Drain the cavatelli, then add it to the cooked soup.

  8. Cook for 1 to 2 minutes.

  9. Remove the bay leaves, then divide the soup in five bowls.

  10. Serve warm, and enjoy!

Recipe Notes

If using white meat, 7 pts+ for 4 chicken breasts.


  • Calories: 1170.61kcal
  • Fat: 70.24g
  • Saturated Fat: 19.89g
  • Trans Fat: 0.42g
  • Monounsaturated Fat: 28.90g
  • Polyunsaturated Fat: 14.33g
  • Carbohydrates: 52.92g
  • Fiber: 3.68g
  • Sugar: 7.60g
  • Protein: 77.02g
  • Cholesterol: 391.59mg
  • Sodium: 1747.39mg
  • Calcium: 81.23mg
  • Potassium: 1355.18mg
  • Iron: 4.38mg
  • Vitamin A: 356.88µg
  • Vitamin C: 4.73mg
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