Hearty Chicken and Cavatelli Soup
This easy, one pot Chicken and Cavatelli Soup is the ultimate comfort food! Tender chicken, vegetables, and ricotta dumplings in a rich, savory broth make for a cozy and satisfying weeknight meal ready in under an hour.
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.
Notes
For a deeper flavor, brown the chicken thighs in the pot for 2-3 minutes per side before removing to sauté the onions. Cook pasta separately to prevent the soup from becoming too starchy. Leftovers will thicken in the fridge; add a splash of broth or water when reheating.