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.
