A hearty bowl of Chicken and Cavatelli Soup will fill your tummy and warm your soul. This comforting soup sits somewhere between a broth-based soup and a stew, with tender chicken, vegetables, and chewy cavatelli pasta that soak up the savory broth. It’s the kind of dish that evokes memories of home-cooked chicken and dumplings while staying simple and approachable for weeknight dinners or a cozy weekend meal.
Chicken and Cavatelli Soup
This soup blends classic ingredients—onion, carrots, celery, garlic and bay leaves—with tender chicken thighs and ricotta cavatelli for a satisfying bite. When first assembled, the pot is fairly brothy, but as the soup rests the pasta absorbs liquid and the overall texture becomes heartier and fuller. It reheats beautifully, and many people prefer it after a day in the fridge when the flavors have had time to meld.
Cavatelli are small, pillowy Italian pasta that are sometimes made with ricotta; the ricotta versions are often sold frozen at supermarkets or Italian specialty stores. If you can’t find cavatelli in your area, excellent substitutes include orecchiette, small shell pasta, egg noodles, or even homemade spaetzle. The key is to use a small, dense pasta that holds up in broth without dissolving.
If you prefer white meat, substitute boneless, skinless chicken breasts for the thighs—just reduce the cooking time so the breasts remain moist. For breasts, simmer the soup without the chicken for about 15 minutes, then add the breasts and cook 15–20 minutes until cooked through. Remove, shred or chop, and return the chicken to the pot when you add the pasta so it doesn’t overcook.
Storage and reheating tips: store leftovers in an airtight container in the refrigerator for up to 3–4 days. The pasta will continue to absorb broth as it sits; when reheating, add a splash of water or chicken broth to restore the desired consistency and heat gently on the stove until warmed through. This soup also freezes reasonably well if stored without the pasta—add freshly cooked cavatelli when reheating for the best texture.
Serving suggestions: garnish bowls with freshly ground black pepper, a sprinkle of grated Parmesan, or a few torn basil leaves. Serve with crusty bread or a simple side salad for a complete meal. A spoon and fork can both be helpful—spoon for the broth and fork for the pasta and chicken.
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 ground pepper, to taste
- 5 skinless chicken thighs, trimmed of fat (or substitute chicken breasts)
- 8 oz frozen ricotta cavatelli (or substitute orecchiette, egg noodles, or small shells)
Instructions
- In a large pot, melt the butter over low heat. Add the sliced onion and cook gently for about 6 minutes, stirring occasionally, until the onions are soft and translucent.
- Add the flour to the onions and stir well, cooking for another minute to remove the raw flour taste and create a light roux that will help slightly thicken the broth.
- Gradually add the chicken broth, stirring to combine and smooth out any lumps. Add the sliced celery, sliced carrots, minced garlic, and bay leaves. Season with salt and fresh ground pepper to taste.
- Add the chicken thighs to the pot and increase the heat until the broth comes to a gentle boil. Reduce heat, partially cover the pot, and simmer on low for about 30 minutes, until the chicken is cooked through and the vegetables are tender.
- While the soup simmers, cook the cavatelli in a separate pot of well-salted boiling water according to package directions. Drain the cooked pasta well.
- Once the chicken is cooked, remove the thighs from the soup. Shred or chop the meat and return it to the pot. Add the cooked and drained cavatelli to the soup and cook for another minute or two to combine the flavors and reheat the pasta.
- Remove and discard the bay leaves. Taste and adjust seasoning with salt and pepper. Divide the soup among bowls and serve hot.
- To reheat leftovers, add a little water or extra broth if the pasta has absorbed too much liquid, and warm gently on the stove until heated through.
Recipe Notes
Substitutions: use chicken breast for a leaner version (reduce cooking time), or swap the ricotta cavatelli for other small pastas. For a gluten-free variation, choose gluten-free pasta and a suitable flour alternative for the roux.
Recipe Details
- Yield: 5 servings
- Serving size: approximately 1 1/2 cups
- Prep time: 10 minutes
- Cook time: 40 minutes
- Total time: 50 minutes
Nutrition (per serving)
- Calories: 347 kcal
- Carbohydrates: 33 g
- Protein: 35 g
- Fat: 8 g
- Fiber: 2 g
- Sodium: 1137 mg
This Chicken and Cavatelli Soup is a reliable, cozy meal that’s easy to make and easy to love. It’s forgiving with substitutions and scales well for family dinners or leftovers. Enjoy a warm bowl and savor the comfort of a classic, satisfying soup.