The Chicken and Stars Soup Recipe is a heartwarming classic that feels like a hug in a bowl. It combines tender shredded chicken, bright vegetables, and those adorable little star-shaped pasta pieces swimming in a savory homemade broth. Perfect for cozy nights or when you need a comforting meal that’s both nutritious and satisfying, this soup balances aromatic herbs, a subtle hint of lemon, and a touch of Parmesan that makes every spoonful utterly delicious.
Ingredients You’ll Need
These ingredients are straightforward yet essential for capturing the cozy, well-rounded flavor of Chicken and Stars Soup Recipe. Each item plays its part to create a harmonious blend of textures and tastes that make this soup so special.
- 3 Tbsp unsalted butter: Helps soften the vegetables and adds a rich base flavor.
- 1 medium yellow onion, diced: Provides natural sweetness and depth to the broth.
- 3 carrots, peeled and diced: Adds color and a slight earthiness.
- 2 stalks celery, diced: Contributes a subtle crunch and classic soup aroma.
- 4 cloves garlic, minced: Imparts a fragrant, savory backbone to the soup.
- 1 tsp poultry seasoning: A blend that elevates the chicken flavor beautifully.
- 1/2 tsp kosher salt: Enhances all the natural flavors.
- 1/2 tsp black pepper: Adds just enough heat and complexity.
- 1/2 tsp dried thyme: Earthy herb that pairs perfectly with poultry.
- 1/2 tsp dried rosemary: Gives a piney freshness to the broth.
- Pinch of red pepper flakes: Adds a faint warming kick without overpowering.
- 2 cups cooked and shredded chicken: Tender protein that makes this soup hearty and satisfying.
- 8 to 10 cups reduced sodium chicken stock: The flavorful liquid base that brings everything together.
- 1 dried bay leaf: Infuses layers of subtle herbal flavor during simmering.
- 1 rind from a wedge of Parmesan cheese (optional): Adds a savory umami depth to the broth.
- 1 cup dried stelline pasta (pasta stars): The charming star shapes that make this soup uniquely fun and inviting.
- 1 1/2 Tbsp lemon juice: Brightens the overall taste with a fresh, zesty finish.
- 2 Tbsp minced fresh parsley: Brings a burst of fresh herbaceousness.
- Lemon slices, additional fresh parsley, black pepper, and grated Parmesan cheese: Perfect garnishes to personalize your bowl.
How to Make Chicken and Stars Soup Recipe
Step 1: Sauté the Aromatics
Start by heating your dutch oven or stockpot over medium heat. Melt the butter and toss in the diced onion, carrots, and celery. Cooking these until they soften releases their natural sweetness and builds the foundation of flavor for your soup. Then add the minced garlic and cook just until fragrant; this delicate step makes the broth incredibly savory.
Step 2: Add the Seasonings and Chicken
Next, stir in your poultry seasoning, salt, pepper, thyme, rosemary, and red pepper flakes. These herbs and spices bring a beautiful complexity and warmth. Then fold in the cooked, shredded chicken, which will soak up all those amazing flavors, ensuring each spoonful is comforting and hearty.
Step 3: Pour in the Stock and Add Bay Leaf
Pour the chicken stock into the pot along with the bay leaf and, if you have it, the Parmesan rind. The stock is the heart of the soup, and adding these ingredients infuses it with deeper herbaceous and savory notes. Bring everything to a gentle boil to marry those flavors together.
Step 4: Cook the Pasta Stars
Reduce the heat to let the soup simmer, then stir in the dried stelline pasta. Let the pasta cook until al dente, which usually takes just a few minutes. The little pasta stars not only add texture but also a whimsical, comforting touch that makes this soup special for kids and adults alike.
Step 5: Final Flavor Touches
Once the pasta is perfectly cooked, remove the bay leaf and Parmesan rind. Stir in the fresh lemon juice and minced parsley for a bright, fresh finish that lifts the dish. Taste the soup and adjust the seasonings if needed—this step personalizes your flavor perfectly.
Step 6: Serve Hot with Garnishes
Now comes the best part: ladling the soup into bowls and decorating with lemon slices, extra parsley, freshly cracked black pepper, and a sprinkle of grated Parmesan. These garnishes not only make the presentation inviting but also add layers of taste and aroma to each bite.
How to Serve Chicken and Stars Soup Recipe
Garnishes
Adding fresh lemon slices, a sprinkle of bright parsley, and grated Parmesan offers bursts of freshness and savory richness that truly transform the soup from simple to spectacular. It’s a small step that makes a big impression.
Side Dishes
This soup pairs wonderfully with crusty bread, garlic knots, or a crisp green salad. These simple sides make a complete meal that feels satisfying and balanced, perfect for lunch or dinner.
Creative Ways to Present
For a fun twist, serve the Chicken and Stars Soup Recipe in bread bowls or colorful bowls to brighten up mealtime, especially for kids. You could also add a sprinkle of edible flowers or a drizzle of chili oil to give the presentation an elegant or spicy flair.
Make Ahead and Storage
Storing Leftovers
Let the soup cool completely before transferring it to airtight containers. Stored in the fridge, it stays fresh for up to three days, making it a wonderful option for quick meals during the week.
Freezing
You can freeze the soup without the pasta to maintain the best texture. Keep the soup in freezer-safe containers for up to three months. When ready to enjoy, simply thaw overnight in the refrigerator.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, adding a splash of stock or water if it feels too thick. If you froze it without pasta, add fresh stelline stars while reheating to keep the pasta perfectly tender and tasty.
FAQs
Can I use leftover cooked chicken or rotisserie chicken for this soup?
Absolutely! Using leftover chicken, including rotisserie, works perfectly and adds even more depth of flavor to this Chicken and Stars Soup Recipe. Just shred it into bite-sized pieces and add as directed.
What if I don’t have stelline pasta stars?
No worries at all! You can substitute with any small pasta shapes like orzo, acini di pepe, or tiny elbow macaroni. The important thing is to use something small that cooks quickly and fits well in a spoon.
Can I make this soup vegetarian?
While this recipe shines with chicken, you can adapt it by using vegetable stock and skipping the chicken. For protein, add beans or tofu, and increase the herbs to maintain that hearty flavor.
How to avoid the pasta getting mushy?
To keep pasta from turning mushy, add it near the end of cooking and cook just until al dente. If making ahead, consider storing pasta separately and adding just before serving.
Why add a Parmesan rind to the soup?
The Parmesan rind slowly melts into the broth, imparting a rich, umami depth that elevates the overall flavor without needing extra cheese. It’s a subtle but game-changing addition that’s worth it if you have it on hand.
Final Thoughts
If you’re craving something comforting, nourishing, and downright delicious, this Chicken and Stars Soup Recipe is your new best friend. It’s simple to make, filled with wholesome ingredients, and has that magical ability to warm both body and soul. Give it a try and watch it become a favorite go-to in your kitchen for chilly nights or whenever you need a classic taste of home.
Print
Chicken and Stars Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and hearty Chicken and Stars Soup, perfect for chilly days. This classic homemade soup features tender shredded chicken, delicate stelline pasta, and a flavorful blend of herbs and spices, simmered in a rich chicken broth and finished with fresh parsley and lemon juice for a bright, satisfying 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 & Herbs
- 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
- 1 dried bay leaf
- 1 rind from a wedge of Parmesan cheese (optional)
- 2 Tbsp minced fresh parsley
Main Ingredients
- 2 cups cooked and shredded chicken
- 8 – 10 cups reduced sodium chicken stock
- 1 cup dried stelline pasta (pasta stars)
Finishing Touches
- 1 1/2 Tbsp lemon juice
- lemon slices (for garnish)
- additional fresh parsley (for garnish)
- sprinkle of black pepper (for garnish)
- grated Parmesan cheese (for garnish)
Instructions
- Sauté the Vegetables: Heat a large dutch oven or stockpot over medium heat. Add the unsalted butter, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened but not browned. Then, add the minced garlic and cook for about 1 minute until fragrant.
- Add Seasonings and Chicken: Stir in poultry seasoning, kosher salt, black pepper, dried thyme, dried rosemary, red pepper flakes, and the shredded chicken until well combined with the sautéed vegetables and spices.
- Add Broth and Bring to Boil: Pour in the reduced sodium chicken stock along with the dried bay leaf and Parmesan rind. Increase the heat to bring the mixture to a rolling boil.
- Simmer Pasta: Reduce the heat to low and add the dried stelline pasta stars to the pot. Cook, stirring occasionally, until the pasta is al dente, usually about 7 to 9 minutes depending on the pasta package instructions.
- Finish the Soup: Remove and discard the bay leaf and Parmesan rind. Stir in the lemon juice and minced fresh parsley. Taste and adjust seasoning with additional salt or pepper if necessary.
- Serve and Garnish: Ladle the hot soup into bowls. Garnish with lemon slices, additional fresh parsley, a sprinkle of black pepper, and grated Parmesan cheese as desired. Serve immediately for best flavor.
Notes
- Use reduced sodium chicken stock to control salt levels more precisely.
- Parmesan rind adds depth to the broth but is optional; it can be omitted if unavailable.
- Stelline pasta can be substituted with other small-shaped pastas like orzo or pastina.
- Leftover cooked shredded chicken from a roast or rotisserie chicken works perfectly to save time.
- Adjust the amount of red pepper flakes for desired spiciness.
- This soup reheats well and can be stored in the refrigerator for up to 3 days.
