Whenever the weather turns or someone in my house feels a sniffle coming on, my mind goes straight to one thing: chicken soup. But not just any chicken soup. I craved something heartier, more substantial; a soup that could be the whole meal. My Italian grandmother made a legendary version with little ricotta cavatelli dumplings, but her recipe was an all day affair. As a busy home cook, I needed that same soul warming comfort in under an hour. This Chicken and Cavatelli Soup is my weeknight triumph. It captures the deep, savory, hug in a bowl essence of a long simmered stock, but comes together with smart shortcuts for the ultimate quick, cozy, and completely satisfying dinner that my family requests on repeat all winter long.
This soup is a masterclass in comfort. The flavor is profoundly savory and rich, thanks to the tender chicken thighs and a broth deepened with a simple butter and flour roux. Sweet carrots and earthy celery add freshness, while the bay leaf and garlic provide a warm, aromatic backbone. The star is the texture: the broth is slightly thickened and velvety, cradling soft vegetable slices and incredibly juicy, fall apart chicken. Then, you get the delightful chew of the ricotta cavatelli pasta; little shell shaped dumplings that are tender and hearty, making every spoonful a complete and comforting bite. It’s restorative, filling, and pure nostalgia in a bowl.
Expert Tips & Tricks for Soup Perfection
- Brown for Better Flavor (Optional but Recommended): For a deeper, more complex broth, pat the chicken thighs dry and brown them in the pot for 2-3 minutes per side before removing them to sauté the onions. Add them back with the broth. This simple step adds a ton of savory depth.
- Don’t Rush the Roux: When you add the flour to the butter and onions, cook it for a full 60-90 seconds, stirring constantly. This cooks out the raw flour taste and ensures your soup thickens beautifully without becoming gluey.
- Cook Pasta Separately, Always: Never cook the dry cavatelli directly in the soup broth. Boiling it in salted water separately prevents it from absorbing too much of your delicious broth and turning the soup starchy and thick. Add it at the very end.
Make Ahead, Storage & Freezing
- Make Ahead/Meal Prep: This soup is a fantastic make ahead meal. Prepare the complete soup (with pasta added) and let it cool. Store in an airtight container in the refrigerator for up to 4 days. The flavors meld and improve! The pasta will continue to absorb broth, so have a little extra broth or water on hand when reheating.
- Reheating: Reheat gently in a saucepan over medium low heat, stirring occasionally. Add a splash of water, broth, or milk to loosen it to your preferred consistency.
- Freezing Instructions: For best texture, freeze the soup without the pasta. Portion the cooled soup into freezer safe containers, leaving an inch for expansion, and freeze for up to 3 months. Thaw overnight in the fridge. When ready to serve, reheat the soup base to a simmer and cook a fresh batch of cavatelli to add in. You can freeze it with the pasta, but the noodles may become a bit softer upon reheating.
Step by Step Instructions
1Sauté the Aromatics: In a large Dutch oven or heavy bottomed pot, melt 1 tablespoon of butter over medium heat. Add 1 thinly sliced medium onion and cook, stirring occasionally, for about 6 minutes until the onions are soft and translucent.
2Make the Roux: Sprinkle 2 tablespoons of all purpose flour over the cooked onions. Stir constantly and cook for about 1 minute to form a light roux and cook off the raw flour taste.
3Build the Broth: Slowly pour in 5 cups of low sodium chicken broth while whisking constantly to avoid lumps. Add 1 cup of sliced celery, 2 sliced large carrots, 1 minced garlic clove, 2 bay leaves, and a generous pinch of salt and pepper. Stir to combine.
4Cook the Chicken: Add 5 trimmed, skinless chicken thighs to the pot. Bring the soup to a boil, then reduce the heat to low, partially cover the pot, and let it simmer gently for 30 minutes.
5Cook the Pasta: While the soup simmers, bring a separate medium pot of salted water to a boil. Cook 8 ounces of frozen ricotta cavatelli according to the package directions (usually 3-5 minutes). Drain and set aside.
6Shred & Combine: After 30 minutes, remove the chicken thighs from the soup with tongs and place them on a cutting board. Use two forks to shred the meat, discarding any bones. Return the shredded chicken to the pot.
7Finish the Soup: Add the drained, cooked cavatelli to the soup. Let everything heat through for 1-2 minutes. Taste and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaves.
8Serve: Ladle the hot soup into bowls and serve immediately, garnished with a sprinkle of fresh parsley or grated Parmesan cheese if desired.
Ingredient Substitutions
- Gluten Free: Substitute the all purpose flour with an equal amount of a 1:1 gluten free baking flour blend to make the roux. Ensure your broth is certified gluten free. Use your favorite gluten free small pasta in place of cavatelli.
- Dairy Free: Replace the butter with olive oil or a dairy free butter alternative.
- For the Pasta: No cavatelli? Small shell pasta, ditalini, orzo, or even gnocchi make excellent substitutes. Adjust the cook time according to the pasta you choose.
- For the Chicken: Bone in, skinless chicken thighs are ideal for flavor, but boneless will work too (reduce simmer time to 20 minutes). You can also use a rotisserie chicken for ultimate speed; skip simmering raw chicken and add about 3 cups of shredded cooked chicken in the last 5 minutes of cooking.
- Vegetable Variations: Add a handful of fresh spinach or kale in the last minute of cooking, or toss in some frozen peas with the pasta.
Serving Suggestions
This soup is a complete, hearty meal on its own! For the perfect cozy night, serve it with a slice of crusty, buttered bread or garlic breadsticks for dipping. A simple side salad with a bright lemon vinaigrette provides a nice fresh contrast. For garnish, a sprinkle of freshly grated Parmesan cheese, a drizzle of good olive oil, or some chopped fresh parsley adds a perfect finishing touch. Pair it with a crisp white wine like Pinot Grigio or Sauvignon Blanc, or a cold glass of hard cider.
Frequently Asked Questions
- Q: Can I make this in a slow cooker or Instant Pot?
- A: Absolutely! For a slow cooker: Sauté onions and make the roux in a skillet, then transfer to the slow cooker with all other soup ingredients (except pasta). Cook on LOW for 6-7 hours or HIGH for 3-4 hours. Shred chicken, then stir in cooked pasta. For an Instant Pot: Use the Sauté function for the roux step. Add broth, veggies, and chicken. Pressure cook on HIGH for 10 minutes, quick release, shred chicken, then stir in cooked pasta using the Sauté function to warm through.
- Q: My soup thickened too much in the fridge. What should I do?
- A: This is normal as the pasta continues to absorb liquid. Simply add a little water, chicken broth, or even milk when reheating, a splash at a time, until it reaches your desired consistency.
- Q: Can I use chicken breasts instead of thighs?
- A: You can, but thighs are highly recommended. They are more forgiving and stay juicier during simmering, giving the broth a richer flavor. If using breasts, reduce the simmer time to 20 minutes to prevent them from drying out.
Recommended Equipment
- Large Dutch Oven or Heavy Bottomed Soup Pot (5-6 Quart): Essential for even heating and preventing the roux from burning.
- Wooden Spoon or Silicone Spatula: For stirring the roux and scraping the bottom of the pot.
- Chef’s Knife & Cutting Board: For prepping the onions, carrots, and celery.
- Tongs & Forks: For removing the hot chicken from the pot and shredding it easily.
- Medium Saucepan & Colander: For cooking and draining the cavatelli pasta separately.
Hearty Chicken and Cavatelli Soup
Ingredients
- 1 tbsp unsalted butter
- 1 medium yellow onion thinly sliced
- 2 tbsp all purpose flour
- 5 cups low sodium chicken broth
- 1 cup sliced celery about 2 stalks
- 2 large carrots peeled and sliced into rounds
- 1 clove garlic minced
- 2 dried bay leaves
- ¾ tsp kosher salt plus more to taste
- ¼ tsp freshly ground black pepper plus more to taste
- 5 boneless skinless chicken thighs (about 1.5 lbs), trimmed
- 8 oz frozen ricotta cavatelli pasta
- Fresh parsley or grated Parmesan cheese for garnish (optional)
Instructions
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the sliced onion and cook for 6 minutes, stirring occasionally, until soft.
- Sprinkle the flour over the onions and cook, stirring constantly, for 1 full minute.
- While whisking constantly, slowly pour in the chicken broth to avoid lumps. Add the celery, carrots, garlic, bay leaves, salt, and pepper. Stir to combine.
- Add the chicken thighs to the pot. Bring the soup to a boil, then reduce the heat to low, partially cover the pot, and simmer for 30 minutes.
- While the soup simmers, cook the frozen cavatelli in a separate pot of salted boiling water according to package directions. Drain and set aside.
- After 30 minutes, use tongs to remove the chicken thighs from the pot and place them on a cutting board. Shred the meat using two forks.
- Return the shredded chicken to the pot. Add the cooked and drained cavatelli. Stir and let everything heat through for 1-2 minutes.
- Taste and adjust seasoning with more salt and pepper if needed. Remove and discard the bay leaves.
- Ladle the soup into bowls and garnish with fresh parsley or Parmesan cheese, if desired. Serve immediately.
