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
Scale
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
