Chicken Cavatelli Soup

I love chicken noodle soup but I rarely make it. I'm not sure why I don't, but I need to make it more because not only do I love it but so does Landon. Landon has entered the beginning stages of picky toddlerhood where suddenly things he once loved are denied. It's "fun" trying to figure out what he will or won't eat each day, I'll tell you that much! This soup for example was a hit one day and completely snubbed the next. What can you do...

Toddler opinions aside, John and I felt this was absolutely amazing. Cavatelli is one of my favorite pasta shapes so when this soup popped onto my radar I knew it was for me. I like how the broth was slightly thicker thanks to the flour roux and overall it was delicious. I added a packet of Swanson flavor boost because I love that stuff, but you can easily skip it if you don't have it. I love how it deepens the flavor of the soup. This was a winner here and we actually loved it so much we ate all the leftovers and none got tossed- THAT is an accomplishment around here.

Source: Slightly adapted from Skinnytaste

Ingredients:

1 tbsp butter
1 medium onion, sliced thin
2 tbsp all purpose flour
5 cups low sodium fat free chicken broth

1 Swanson flavor boost packet (optional)
2 large carrots, sliced
1 clove garlic, minced
2 bay leaves
salt and fresh pepper to taste
4 chicken breasts, sliced thin
8 oz frozen ricotta cavatelli

Directions:
1- 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.
2- Add chicken broth, flavor boost packet, carrots, garlic, bay leaves and salt and pepper to taste. Cook 30 minutes.
3- Add chicken and bring to a boil, then partially cover, simmer on low 15 minutes.
4- Meanwhile, cook cavatelli in a pot of salted water according to package directions.Drain and add to soup when soup has cooked.

5- Cook another minute or two. Remove bay leaves and divide in five bowls.

**7 Points+ for 1/5 of recipe