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Chicken and Stars Soup Recipe

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4.9 from 112 reviews

This comforting Chicken and Stars Soup features tender shredded chicken, savory vegetables, and delicate mini star-shaped pasta simmered in a flavorful chicken broth enhanced with parmesan rind and fresh herbs. Perfect for a cozy meal, it’s brightened with lemon juice and topped with parmesan cheese and parsley for a satisfying bowl of homemade goodness.

Ingredients

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Soup Base

  • 3 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 3 carrots, peeled and diced
  • 2 celery sticks, diced
  • 3 garlic cloves, minced
  • Kosher salt and pepper, to taste (at least 1/2 teaspoon each)
  • 1/2 teaspoon poultry seasoning

Main Ingredients

  • 1 1/2 cups cooked, shredded chicken
  • 7 to 8 cups chicken stock
  • 1 parmesan cheese rind
  • 1 cup uncooked stelline pasta (mini pasta stars)

Finishing Touches

  • 1 tablespoon freshly squeezed lemon juice
  • 3 tablespoons fresh parsley, chopped (plus more for topping)
  • Parmesan cheese, grated, for topping
  • Lemon wedges, for spritzing

Instructions

  1. Sauté Vegetables: Heat the butter in a large stock pot over medium-low heat. Add diced onion, carrots, celery, and a big pinch of salt and pepper (at least ½ teaspoon each). Cook the vegetables, stirring occasionally, until they are softened but not browned.
  2. Add Aromatics and Chicken: Stir in the minced garlic and poultry seasoning, cooking briefly to release their flavors. Then, add the shredded chicken and mix to combine well with the vegetables.
  3. Simmer Soup Base: Pour in 7 cups of chicken stock and add the parmesan rind to the pot. Bring this mixture to a boil, then reduce to a simmer to develop the flavors.
  4. Cook Pasta: Stir in the uncooked stelline pasta stars. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes. Adjust cooking time as needed for your pasta.
  5. Finish and Season: Add the freshly squeezed lemon juice and chopped parsley to the soup. Taste and adjust the salt and pepper if needed. Remove the parmesan rind if it hasn’t melted completely. Optionally, add the additional cup of chicken stock depending on desired brothiness.
  6. Serve: Serve the soup immediately, garnished with additional parsley, freshly grated parmesan cheese, and a lemon wedge for spritzing.

Notes

  • For meal prep or leftovers, cook the pasta separately as it will absorb most of the broth if stored together overnight. Combine and reheat before serving.
  • Adjust broth quantity to your preference—add extra stock for a more brothy soup or less for a heartier texture.
  • Use fresh parsley and freshly grated parmesan for the best flavor finish.

Find it online: https://stoveandlove.com/chicken-and-stars-soup-recipe/