CHICKEN AND CAVATELLI SOUP
Steps:
- 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.
Nutrition Facts : ServingSize 1 1/2 cups, Calories 347 kcal, Carbohydrate 33 g, Protein 35 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 129.5 mg, Sodium 1137 mg, Fiber 2 g, Sugar 2 g
CHICKEN AND CAVATELLI SOUP
Categories Soup/Stew Chicken Quick & Easy Dinner
Number Of Ingredients 17
Steps:
- 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.
CHICKEN AND ESCAROLE SOUP WITH MEATBALLS
Make and share this Chicken and Escarole Soup With Meatballs recipe from Food.com.
Provided by frozenmargarita
Categories For Large Groups
Time 2h
Yield 14 serving(s)
Number Of Ingredients 17
Steps:
- In 8-quart Dutch oven or saucepot, combine chicken, onion, peppercorns, bay leaf, and 12 cups water; heat to boiling over high heat. Reduce heat to low; cover and simmer 1 hour and 15 minutes or until chicken is tender.
- Meanwhile, prepare meatballs: In large bowl, with hands, combine ground meat, garlic, egg, parsley, pepper, 1/2 cup Romano cheese, and 3/4 teaspoon salt. In small bowl, mix bread crumbs and milk to form a thick paste. Mix bread-crumb mixture into meat mixture just until blended. Shape meat mixture into about seventy 1-inch meatballs and place on cookie sheet; cover and refrigerate 30 minutes.
- Remove chicken to bowl; cool until easy to handle. Discard skin and bones from chicken; cut chicken into bite-size pieces. Reserve 2 cups cut-up chicken; refrigerate remaining chicken for use another day. Pour chicken broth through sieve lined with paper towels into large bowl. Let stand a few seconds until fat separates from meat juice. Skim fat from broth and discard.
- Return broth to clean Dutch oven or saucepot; add canned chicken broth and 2 teaspoons salt; heat to boiling over high heat. Stir in carrots and celery; heat to boiling. Reduce heat to low; cover and simmer 8 to 10 minutes, until vegetables are tender. Add meatballs and 1/4 cup Romano cheese; heat to boiling over high heat. Reduce heat to low; cover and simmer 15 minutes or until meatballs are cooked through. Stir in escarole and reserved chicken; heat through. Serve with grated Romano cheese to sprinkle over each serving.
Nutrition Facts : Calories 358.4, Fat 22, SaturatedFat 6.8, Cholesterol 116, Sodium 781.1, Carbohydrate 10, Fiber 2.2, Sugar 1.9, Protein 28.6
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
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