Here’s a filling chicken soup that’s good for everyone. The “Chicken and Cavatelli Soup,” from, encouraged me to use frozen cavatelli pasta (made with ricotta), which are a delight. You’ll notice the “bite” of this pasta is silkier than that of pastas made with flour.

Instead of using chicken broth, I used vegetable-bouillon broth. The actual chicken thighs have a nice enough amount of fat and flavor to enhance the soup further. I cut up my skinless, boneless thighs into soup-sized pieces with a scissor. I added a total of 1 1/2 tsp. kosher salt and 1/2 tsp. black pepper to my soup pot. The cavatelli cooked for 10 minutes, before I added them to the soup. Enjoy this one; please your diners.

Onion (1) = .24¢
Carrots (2) = .80¢
Chicken Thighs (2.05 lbs.) = $6.74
Frozen Cavatelli (8 oz.) = $3.00

RECIPE: chicken thighs and cavatelli make this a special soup
eat soup after an hour of prep and cooking
TASTE: chicken thighs give you the most chicken flavor, while cavatelli texture reminds us of hearty dumplings

Next time, I will continue on my soupy path, and make yet another broccoli soup. This time, it’ll be the “Broccoli Soup with Leeks and Thyme,” from the February 2011 issue of Bön Appetit. I’ll also make the “Onion Focaccia,” from the January/February 2011 issue of Everyday Food. See my meal when you come back to my site on Thursday, March 31.