- 5 cups canned low-sodium chicken broth or homemade stock
- 1 bay leaf
- 1 onion, cut into thin slices
- 2 ribs celery, cut into 1/2-inch pieces
- 3 carrots, cut into 1/2 inch pieces
- 1 teaspoon dried sage
- 1 1/2 teaspoons salt
- 1/4 teaspoon fresh-ground black pepper
- 4 bone-in chicken breasts
- 3/4 pound frozen cavatelli, egg noodles, or dumplings
- 2 tablespoons butter, softened
- 2 tablespoons flour
- In a large pot, bring the broth, bay leaf, onion, celery, and carrots to a simmer. Simmer for 5 minutes. Add the sage, salt, pepper, and chicken breasts and simmer, partially covered, until just done, about 25 minutes. Turn the chicken breasts a few times during cooking.
- Meanwhile, in a large pot of boiling, salted water, cook the cavatelli until just done, about 10 minutes. Drain.
- In a small bowl, stir the butter and flour together to form a paste. Remove the bay leaf from the pot, push the chicken to the side and then whisk the butter mixture into the liquid. Simmer until thickened, 1 to 2 minutes. Stir in the cooked cavatelli and simmer until just heated through.