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Chicken Soup with Mushrooms and Cavatappi

Makes: 4  servings Start to Finish 1 hr


  • 4 chicken thighs skinless (1-1/4 lbs.)
  • 1 8 ounce  large boneless, skinless chicken breast
  • 1/4 teaspoon  salt
  • 1/8 teaspoon  freshly ground pepper
  • 2 teaspoons  olive oil, divided
  • 4 ounces  shiitake or white mushrooms, diced
  • 1/3 cup  finely chopped onion
  • 2 carrots, cut into 1/2-inch-thick diagonal pieces
  • 2 cloves garlic, without skins
  • 4 1/2inch slices fresh ginger
  • 1 bay leaf
  • 3 14 ounce cans chicken broth
  • 1 1/2 cups  cavatappi or elbow macaroni
  • 1 1/2 cups  chopped kale or Swiss chard


1. With a small, sharp knife, cut chicken thighs along the bone, removing as much thigh meat as possible. Reserve bones. Cut thigh and breast meat into 1-inch pieces. Sprinkle with salt and pepper.

2. Heat 1 teaspoon oil in a small Dutch oven. Cook thigh meat until golden brown on all sides. Transfer to a bowl with a slotted spoon. Add remaining oil. Cook chicken breast until golden brown on all sides; transfer to another bowl.

3. Add mushrooms to Dutch oven and cook 5 minutes. Add to chicken breast. Add onion, carrots, garlic, ginger and bay leaf to Dutch oven; cook 3 to 5 minutes, until vegetables soften. Stir in chicken broth, reserved thigh meat and bones. Bring to a boil. Reduce heat; cover and simmer 15 minutes.

4. Remove garlic cloves, mash and return to broth. Add pasta, chicken breast, mushrooms and kale. Cover and simmer 5 to 8 minutes, until chicken is cooked through. Discard bones. Makes 4 servings.

Nutrition Facts

  • Servings Per Recipe 4
  • cal.(kcal)430,
  • Fat, total(g)10,
  • chol.(mg)119,
  • sat. fat(g)2,
  • carb.(g)40,
  • fiber(g)3,
  • pro.(g)42,
  • sodium(mg)1610,
  • Percent Daily Values are based on a 2,000 calorie diet