Ingredients
1tbspbutter
1medium onion,sliced thin
2tbspall purpose flour
5cupschicken broth,low sodium, fat-free
1cupcelery
2large carrots,sliced
1garlic cloves,minced
2bay leaves
salt and fresh pepper,to taste
10chicken thighs,skinless, all fat removed
8ozfrozen ricotta cavatelli
Preparation
In a large pot, melt the butter.
Add the onion, then cook on low for about 6 minutes, until onions are soft.
Add the flour and stir, cooking for 1 minute.
Add the chicken broth, celery, carrots, garlic, bay leaves, salt, and pepper to taste.
Add the chicken and bring to a boil, then partially cover. Simmer on low for about 30 minutes.
Cook cavatelli in a pot of salted water according to package directions.
Drain the cavatelli, then add it to the cooked soup.
Cook for 1 to 2 minutes.
Remove the bay leaves, then divide the soup in five bowls.
Serve warm, and enjoy!
