Description
A comforting and kid-friendly chicken and stars soup featuring tender chicken, star-shaped pasta, and a flavorful vegetable broth, perfect for a cozy meal.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 cloves garlic, minced
- 8 cups low-sodium chicken broth
- 1 teaspoon salt or to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 bay leaf
Main Ingredients
- 1 1/2 cups cooked chicken breast, shredded or diced
- 1 cup star-shaped pasta
- 2 tablespoons chopped fresh parsley
Instructions
- Heat oil: Heat the olive oil in a large pot over medium heat until shimmering and ready for sautéing.
- Sauté vegetables: Add the finely chopped onion, diced carrots, and diced celery to the pot. Cook for 5 to 6 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for about 30 seconds until the garlic becomes fragrant, being careful not to burn it.
- Add broth and seasonings: Pour in the low-sodium chicken broth, then add salt, black pepper, dried thyme, and the bay leaf. Stir gently to combine all ingredients.
- Simmer soup: Bring the soup to a gentle boil, then reduce the heat to low and let it simmer uncovered for 10 minutes to develop flavors.
- Add chicken and pasta: Add the shredded or diced cooked chicken and the star-shaped pasta to the pot. Continue simmering for 8 to 10 minutes, or until the pasta is tender and cooked through.
- Finish soup: Remove and discard the bay leaf. Stir in the chopped fresh parsley and adjust seasoning with additional salt or pepper if needed.
- Serve: Ladle the soup into bowls and serve warm, perfect for a comforting meal.
Notes
- Rotisserie chicken is a convenient shortcut and enhances flavor.
- When reheating leftovers, add a splash of broth or water as the pasta tends to absorb liquid and thicken the soup.
- Star-shaped pasta is kid-friendly, but any small pasta shape can work as a substitute.
