Description
This Chicken and Stars Soup is a comforting, hearty recipe featuring tender shredded chicken, delicate stelline pasta, and a flavorful blend of herbs and vegetables simmered in rich chicken stock. Perfect for a cozy meal, it’s brightened with fresh lemon juice and parsley, making a warm bowl full of soothing flavors and satisfying textures.
Ingredients
Scale
Sauté Base
- 3 Tbsp unsalted butter
- 1 medium yellow onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
Seasonings and Protein
- 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
Soup Base and 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 and Garnishes
- 1 1/2 Tbsp lemon juice
- 2 Tbsp minced fresh parsley
- lemon slices, for serving
- additional fresh parsley, for serving
- 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 unsalted butter, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened and fragrant, about 5-7 minutes. Add minced garlic and sauté for another minute until aromatic.
- Add seasonings and chicken: Stir in poultry seasoning, kosher salt, black pepper, dried thyme, dried rosemary, and red pepper flakes. Then add the cooked, shredded chicken to the pot, mixing well to combine all the flavors.
- Add liquid and cook: Pour in the reduced sodium chicken stock along with the dried bay leaf and the Parmesan rind, if using. Bring the mixture to a boil over medium-high heat.
- Simmer: Reduce the heat to maintain a gentle simmer. Add the stelline pasta to the pot and cook until the pasta is al dente, usually about 5-7 minutes, stirring occasionally to prevent sticking.
- Finish: Remove the bay leaf and Parmesan rind from the soup. Stir in the fresh lemon juice and minced parsley. Taste and adjust seasoning with more salt and pepper if needed.
- Serve hot: Ladle the soup into bowls and garnish with lemon slices, additional fresh parsley, a sprinkle of black pepper, and grated Parmesan cheese as desired. Serve immediately for best flavor and warmth.
Notes
- Stelline pasta can be substituted with other small pasta shapes like orzo or tiny star-shaped pasta.
- Use homemade chicken stock for a richer flavor, or store-bought low sodium chicken broth for convenience.
- The Parmesan rind adds depth of flavor, but it’s optional and can be omitted if unavailable.
- Leftover soup stores well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Add fresh lemon juice just before serving to brighten the flavors.
