If you’re craving a bowl of comfort that feels like a warm hug, then this Chicken and Stars Soup Recipe is your new best friend in the kitchen. It’s packed with tender shredded chicken, delicate stelline pasta shaped like little stars, and a flavorful broth infused with fragrant herbs and a subtle hint of lemon that brightens every spoonful. This soup brings together simple ingredients in a way that’s both nourishing and unexpectedly joyful, perfect for a cozy night at home or sharing with loved ones. Trust me, once you try it, you’ll want to keep this recipe in your regular rotation.
Ingredients You’ll Need
Every ingredient in this Chicken and Stars Soup Recipe plays a vital role in creating layers of flavor and texture. From the fresh vegetables that bring sweetness and crunch to the herbs that add depth, these simple staples come together to produce soup magic.
- 3 Tbsp unsalted butter: Helps sauté vegetables to a deliciously soft, fragrant base.
- 1 medium yellow onion, diced: Adds natural sweetness and depth of flavor.
- 3 carrots, peeled and diced: Contributes subtle earthiness and vibrant color.
- 2 stalks celery, diced: Provides a fresh, mild crunch and aromatic background.
- 4 cloves garlic, minced: Infuses the broth with warm, savory notes.
- 1 tsp poultry seasoning: A perfect blend of herbs that enhances the chicken taste.
- 1/2 tsp kosher salt: Balances the flavors perfectly without overpowering.
- 1/2 tsp black pepper: Adds a gentle spicy kick to round out the broth.
- 1/2 tsp dried thyme: Brings a subtle earthy aroma and complexity.
- 1/2 tsp dried rosemary: Gives a woodsy, fragrant edge to the soup.
- Pinch red pepper flakes: Provides just a hint of warmth for depth.
- 2 cups cooked and shredded chicken: The hearty star protein that makes this soup filling and satisfying.
- 8 – 10 cups reduced sodium chicken stock: The soul of the soup, creating a rich and savory base.
- 1 dried bay leaf: Infuses a subtle herbal layer that’s hard to beat.
- 1 rind from a wedge of Parmesan cheese (optional): Adds umami and richness to the broth.
- 1 cup dried stelline pasta (pasta stars): Adds fun shapes and tender bites that everyone loves.
- 1 1/2 Tbsp lemon juice: Brightens and balances the flavors beautifully.
- 2 Tbsp minced fresh parsley: Provides a fresh, herbal finish.
- Lemon slices: Perfect for garnish to add a fresh zing at serving.
- Additional fresh parsley: For that final touch of color and freshness.
- Sprinkle of black pepper: To season right before serving.
- Grated Parmesan cheese: Optional, to elevate each spoonful with cheesy goodness.
How to Make Chicken and Stars Soup Recipe
Step 1: Sauté Vegetables
Start by heating your butter in a large Dutch oven or stockpot over medium heat. Once melted, toss in the diced onions, carrots, and celery. Cook these down gently until they soften and the onions start turning translucent—this creates a beautifully fragrant base that your soup will build upon. Then add the minced garlic and cook it just until fragrant, not browned, so it lifts the soup’s aroma.
Step 2: Add Seasonings and Chicken
Now it’s time to bring the flavor with poultry seasoning, salt, pepper, thyme, rosemary, and a pinch of red pepper flakes. Stir everything together with the shredded chicken, allowing the spices to coat the chicken evenly. This step ensures every bite is packed full of savory, herbaceous goodness that makes this Chicken and Stars Soup Recipe so comforting.
Step 3: Add Liquid and Cook
Pour in the rich chicken stock along with the dried bay leaf and the Parmesan rind if you’re using it. Crank up the heat to bring the mixture to a gentle boil. At this point, your kitchen will start smelling divine as those herbs and cheese rind slowly infuse the broth with deep, comforting flavors.
Step 4: Simmer and Add Pasta
Reduce the heat to let the soup simmer gently. Then add the stelline pasta—those fun little stars that bring a playful touch to each spoonful. Cook the pasta until it’s just al dente, giving enough bite to hold onto the broth but still melt in your mouth.
Step 5: Finish the Soup
Before serving, carefully remove the bay leaf and Parmesan rind. Stir in fresh lemon juice and minced parsley to brighten and freshen the soup. Taste and adjust the seasoning with extra salt, pepper, or herbs as you like. This finishing touch is what really lifts the Chicken and Stars Soup Recipe from good to unforgettable.
How to Serve Chicken and Stars Soup Recipe
Garnishes
A sprinkle of freshly chopped parsley and a few lemon slices add color and brightness right at the table. If you love Parmesan, shaving some extra on top just before serving takes it to the next level of indulgence. A fresh grind of black pepper finishes it off perfectly.
Side Dishes
Pair your bowl of Chicken and Stars Soup Recipe with crusty bread for soaking up every last drop of that savory broth. A light side salad or steamed green veggies also complement the meal wonderfully, rounding out a wholesome and satisfying dinner.
Creative Ways to Present
For a fun twist, serve the soup in mini bread bowls or hollowed-out squash for an eye-catching presentation. You can also freeze mini star-shaped croutons to float on top, adding a playful crunch that echoes the stelline pasta theme. Presentation is part of the joy of this recipe!
Make Ahead and Storage
Storing Leftovers
This Chicken and Stars Soup Recipe stores beautifully in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making leftovers even tastier. Just be sure to keep the pasta separate if you don’t want it to soften too much.
Freezing
You can freeze this soup but it’s best to do so before adding the pasta. Store the broth and chicken mixture in a freezer-safe container for up to 3 months. When ready to enjoy, thaw overnight, reheat gently, and then add fresh cooked stelline pasta to keep the texture just right.
Reheating
Reheat on the stove over medium heat, stirring occasionally until warmed through. If the soup thickens during refrigeration or freezing, add a splash of chicken stock or water to loosen it up. Always add fresh parsley and a squeeze of lemon at the end to revive the bright flavors.
FAQs
Can I use leftover roast chicken for this soup?
Absolutely! Leftover roast chicken works perfectly here and adds wonderful flavor. Just shred it finely and stir it in as instructed.
What can I substitute for stelline pasta?
If you can’t find stelline pasta, small shapes like orzo, ditalini, or even tiny elbow macaroni will do the trick without taking away from the soup’s charm.
Is this soup good for freezing?
Yes, but it’s best to freeze without the pasta to keep the texture fresh. Add freshly cooked pasta after thawing and reheating.
Can I make this recipe vegetarian?
For a vegetarian version, use vegetable stock and omit the chicken. Consider adding cooked beans or diced tofu for protein, and keep the Parmesan rind if you eat dairy.
What if I want it spicier?
Add more red pepper flakes or a dash of hot sauce to taste. The beauty of this Chicken and Stars Soup Recipe is how easy it is to customize to your liking.
Final Thoughts
This Chicken and Stars Soup Recipe is truly a heartwarming dish that combines ease, flavor, and a touch of fun with those charming star-shaped pasta pieces. It’s one of those recipes that feels like it’s been in your family forever—even if it just became your favorite today. So grab your pot, invite friends or family, and dive into a bowl of pure cozy joy. Your kitchen and your soul will thank you.
Print
Chicken and Stars Soup Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: Low Fat
Description
A comforting and hearty Chicken and Stars Soup featuring tender shredded chicken, aromatic vegetables, and delightful stelline pasta stars simmered in a flavorful chicken broth, finished with fresh lemon juice and parsley for a bright, delicious taste.
Ingredients
Soup Base
- 3 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
Seasonings & Chicken
- 1 tsp poultry seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- Pinch red pepper flakes
- 2 cups cooked and shredded chicken
Liquids & Pasta
- 8 – 10 cups reduced sodium chicken stock
- 1 dried bay leaf
- 1 rind from a wedge of Parmesan cheese (optional)
- 1 cup dried stelline pasta (pasta stars)
Finishing Touches & Garnishes
- 1 1/2 Tbsp lemon juice
- 2 Tbsp minced fresh parsley
- Lemon slices (for serving)
- Additional fresh parsley (for garnishing)
- Sprinkle of black pepper (for serving)
- Grated Parmesan cheese (for serving)
Instructions
- Saute vegetables: Heat a large dutch oven or stockpot over medium heat. Add the unsalted butter along with the diced onion, carrots, and celery. Cook these vegetables, stirring occasionally, until they become soft and tender. Add the minced garlic and cook for another minute until fragrant, careful not to burn the garlic.
- Add seasonings and chicken: Stir in the poultry seasoning, kosher salt, black pepper, dried thyme, dried rosemary, and a pinch of red pepper flakes to infuse the soup with warm spices. Then add the cooked and shredded chicken, mixing well to distribute the flavors evenly.
- Add liquid and cook: Pour in the reduced sodium chicken stock, followed by the dried bay leaf and the Parmesan rind if using. Increase the heat and bring the soup to a rolling boil, ensuring all ingredients combine well.
- Simmer and cook pasta: Reduce the heat to a gentle simmer and add the dried stelline pasta stars. Cook uncovered until the pasta is al dente, typically around 6 to 8 minutes, stirring occasionally to prevent sticking.
- Finish soup: Remove the bay leaf and Parmesan rind from the soup. Stir in the fresh lemon juice and minced parsley to add brightness. Taste and adjust seasonings with additional salt and pepper as needed.
- Serve: Ladle the hot soup into bowls. Garnish with extra fresh parsley, black pepper, lemon slices, and a sprinkle of grated Parmesan cheese for a lovely finishing touch. Serve immediately and enjoy this warm, nourishing classic.
Notes
- Using reduced sodium chicken stock helps control the saltiness of the soup.
- The Parmesan rind adds a subtle umami flavor but can be omitted if unavailable.
- Stelline pasta can be substituted with any small shaped pasta like orzo or ditalini.
- Leftover cooked chicken from a roast or rotisserie works great in this recipe.
- To make this soup more filling, add diced potatoes or other vegetables like green beans.
- This soup keeps well and tastes even better the next day after flavors meld.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
