Best 2 Chicken And Cavatelli Soup Recipes
**Savor the Comforting Warmth of Chicken and Cavatelli Soup: A Culinary Journey Through Italian-American Classics**
Immerse yourself in the culinary tapestry of Italian-American heritage with our delightful Chicken and Cavatelli Soup. This soul-satisfying dish embodies the essence of comfort food, showcasing a savory broth brimming with tender chicken, hearty cavatelli pasta, and a symphony of aromatic vegetables. Each spoonful transports you to cozy trattorias, where the air is filled with the tantalizing scent of garlic, oregano, and basil. Discover two enticing variations of this classic soup: the traditional and the spicy version. The traditional recipe captures the authentic flavors of Italy, while the spicy rendition adds a vibrant kick that awakens your palate. Whether you prefer a comforting classic or a zesty twist, our Chicken and Cavatelli Soup promises a culinary adventure that will warm your heart and leave you craving more.
EASIEST CHICKEN NOODLE SOUP
The majority of shortcut chicken soup recipes use rotisserie chicken. It's a convenient hack, but cooked chicken doesn't absorb flavors very well. On the other hand, sautéing ground chicken in olive oil with garlic, coriander and celery seeds (or fennel seeds and rosemary, or herbes de Provence) creates a deeply complex base. Add the vegetables, then the stock and the noodles for a complete meal that cooks in 30 minutes. You can use egg noodles, cavatelli or alphabet noodles, but you may want to adjust the amount of stock to taste, since they'll each absorb a different amount of liquid.
Provided by Alexa Weibel
Categories lunch, weekday, soups and stews, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- In a large pot, heat 3 tablespoons oil over medium-high. Add the chicken, season generously with salt and pepper, and cook, breaking up with a wooden spoon, until starting to crumble, about 3 minutes. Add the garlic, coriander and celery seeds (if using), and cook, stirring frequently, until chicken is cooked through, about 2 minutes. Using a slotted spoon, scoop the chicken into a small lidded bowl (to retain moisture); cover and set aside.
- Add the carrot, celery, shallot, thyme and the remaining 2 tablespoons oil to the pot, season with salt and pepper, and cook, stirring, until slicked with fat, 3 minutes. Add the stock (7 cups for a stew-like soup or up to 8 cups for a brothy soup) and bring to a boil over high.
- Add noodles and cook over medium-high until al dente according to package directions. (If the noodles absorb a lot of liquid, add more broth according to taste.) Add the reserved chicken and any accumulated juices and heat until warmed, then season to taste with salt and pepper. Divide among bowls; top with a spoonful of crème fraîche, a fistful of torn herbs and lemon zest.
CAVATELLI WITH CHICKEN AND TOMATO
While the phrase "white wine with white meat" is a useful starting point for food-and-wine pairing, it is also just a point of departure, not a hard-and-fast rule. This dish is a great partner to the spicy Barbera because of several ingredients: chicken livers, thighs and drumsticks give the sauce a gamier, richer flavor than the more neutral-tasting breast meat; crushed tomatoes match the wine's acidity; and mushrooms add heartiness. Williams-Sonoma
Provided by By The Lake
Categories Chicken Livers
Time 1h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large fry pan over medium-high heat, melt the butter with 1 Tbs. of the olive oil. Working in batches, add the chicken to the pan and cook, turning once, until brown on both sides, about 10 minutes total per batch. Transfer to a platter.
- In the same pan, warm 1 Tbs. of the oil. Add the chicken livers and cook, stirring frequently, until browned, about 5 minutes. Transfer to a plate.
- Return the pan to medium heat and warm the remaining 1 Tbs. oil. Add the onion, carrot, celery and bay leaves and sauté until the vegetables are softened and slightly browned, about 7 minutes. Add the mushrooms and sauté until they have released some of their liquid, about 3 minutes. Stir in the tomatoes. Add the chicken along with the livers and any accumulated juices. Reduce the heat to low and simmer, partially covered, until the chicken is opaque throughout, about 30 minutes. Remove the bay leaves and discard. Season with salt and pepper.
- Meanwhile, bring a large pot of water to a boil over high heat. Add 2 Tbs. salt and the pasta. Cook, stirring occasionally to prevent sticking, until al dente, according to the package instructions. Drain the pasta and divide among individual bowls. Top with the sauce and chicken pieces and serve immediately.
Nutrition Facts : Calories 897.3, Fat 46.7, SaturatedFat 13.6, Cholesterol 201.2, Sodium 425.8, Carbohydrate 66.3, Fiber 4.2, Sugar 7.4, Protein 51
Tips:
- Use a variety of vegetables. This will add flavor and nutrients to your soup. Some good options include carrots, celery, onions, garlic, potatoes, and peas.
- Don't overcook the chicken. This will make it tough and dry. Cook it just until it is cooked through, about 10-12 minutes.
- Use a good quality chicken broth. This will make a big difference in the flavor of your soup. If you don't have any on hand, you can use water instead, but the soup will not be as flavorful.
- Season the soup to taste. This means adding salt, pepper, and other herbs and spices to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
- Serve the soup hot. This is the best way to enjoy it. You can garnish it with fresh parsley or chives.
Conclusion:
Chicken and cavatelli soup is a delicious and comforting soup that is perfect for a cold winter day. It is also a great way to use up leftover chicken. This soup is easy to make and can be tailored to your own taste. So next time you are looking for a quick and easy meal, give chicken and cavatelli soup a try.
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