Chicken and Cavatelli Soup

By Scout0421

Servings: 5 • Size: 2 thighs w pasta and broth • Old Points: 7 pts • Points+: 9 pts
(If using white meat, 7 pts+ for 4 chicken breasts)
Calories: 347.1 • Fat: 7.8 g • Carbs: 33.0 g • Fiber: 2.2 g • Protein: 33.9 g

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
• 10 skinless chicken thighs, all fat removed
• 8 oz frozen ricotta cavatelli (or orecchiette) pasta

Preparation

Step 1

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.