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!
In a large pot, melt the butter.
Add the onion, then cook on low for about 6 minutes, until onions are soft.
Add the flour and stir, cooking for 1 minute.
Add the chicken broth, celery, carrots, garlic, bay leaves, salt, and pepper to taste.
Add the chicken and bring to a boil, then partially cover. Simmer on low for about 30 minutes.
Cook cavatelli in a pot of salted water according to package directions.
Drain the cavatelli, then add it to the cooked soup.
Cook for 1 to 2 minutes.
Remove the bay leaves, then divide the soup in five bowls.
Serve warm, and enjoy!
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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