Creamy Cavatelli and Chicken Soup

 

I have been experimenting with all sorts of things, including pasta. I am trying to master my pasta dough making skills, and with that I end up with a lot of leftover pasta. Every time I have leftover pasta, I pull out my cavatelli maker and crank some out to save for a future meal.

 

 

I got my cavatelli maker years ago from my mother in law, and though I’d made it once with her, I hadn’t made it since. I was a little intimidated because the recipe in the book that it comes with is different then what I’m familiar with. So… I avoided it.

 

 

I finally realized it doesn’t matter what I make with it, it just matters that I try something. The first couple times, they came out all funny shapes and stuck together. But once I got my technique down and the sizing right, they were pretty awesome.

 

 

Normally they’d go well in red sauces, but their density also plays well in soups or other recipes that have gnocchi. Just like in this soup. It creates a great robust flavor and texture with the chicken and the veggies.  It creates a hardy meal in the cold weather that feels like a big hug. It also makes for a pretty quick meal to put together on a busy night. Serve with some focaccia bread or a crusty loaf. So good!

 

 

Creamy Cavatelli and Chicken Soup

 

 

1 Tbs EVOO

1 medium onion, diced

2 celery sticks, diced

2 carrots, peeled and diced

3 garlic cloves, minced

4 Tbs butter

¼ c flour

4 c chicken broth

3 chicken breasts (or 2 c shredded rotisserie chicken)

2 c half and half

½ tsp thyme

½ tsp mustard powder

Salt and pepper to taste

2 c cavatelli pasta (or another robust pasta like gemelli or gnocchi)

1 c fresh spinach, roughly chopped

 

Add oil to a cast iron dutch oven. Once warmed, but not smoking, add the onions, celery, and carrots. Allow to them to saute and soften for a few minutes. Once onions become translucent, add the garlic and cook for another minute. Add the butter and once melted, add the flour. Continue to heat and mix until the flour is all cooked through and the roux is a tan-brown color. Slowly add the chicken broth and blend with the roux so it won’t break it.

 

Once all the broth is added and blended together, bring to a simmer. If you’re using shredded rotisserie, you can skip this step. Add the chicken pieces and let them cook for 15-20 minutes, depending on how thick your pieces are. Keep the liquid at a simmer so as not to overcook the chicken and make it tough. Once they’re cooked through, pull the chicken out and set it aside to cool a minute. Shred or chop the chicken so it’s ready to be added back to the soup.

 

Add the half and half to the soup slowly so as not to change the temperature of the broth too quickly. Bring it back to a simmer and add your chicken back to the pot. Add the thyme and the mustard powder as well as salt and pepper to taste. Add your noodles and allow them to cook in the soup for about 5 minutes. Finally, add the spinach and let it wilt into the soup. Check for salt and pepper once more and it is ready to serve.