Chicken and Cavatelli Soup
- 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
- Produce
- Bay leaves (2)
- Carrots, large (2)
- Celery (1 cup)
- Garlic (1 clove)
- Onion, medium thin (1)
- Meat
- Chicken thighs, skinless (10)
- Canned Goods
- Chicken broth, low sodium fat free (5 cups)
- Cooking & Baking
- All purpose flour (2 tbsp)
- Salt and fresh pepper (1)
- Pasta & Grains
- Ricotta cavatelli, frozen (8 oz)
- Dairy
- Butter (1 tbsp)
Preparation
Read recipe preparation on skinnytaste.com
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Published February 6, 2011 (2 years ago).
26 people saved this recipe.
