If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, this Chicken and Stars Soup Recipe is just the ticket. It’s a delightful blend of tender shredded chicken, tiny star-shaped pasta, and a medley of fresh vegetables simmered in rich chicken stock. Each spoonful offers a comforting texture and a wonderful harmony of herbs and brightness from lemon, making it both nostalgic and fresh. Whether you’re feeding a family or simply treating yourself, this soup never disappoints and is sure to become one of your kitchen favorites.
Ingredients You’ll Need
These simple and wholesome ingredients come together to create a soup that’s colorful, flavorful, and packed with heartiness. Each element plays a crucial role: from the savory chicken and buttery veggies to the aromatic herbs and unique pasta stars that make this dish truly charming.
- Unsalted butter: Provides a rich, silky base to sauté the veggies without overpowering their natural sweetness.
- Yellow onion: Adds a subtle sweetness and depth of flavor once softened gently in butter.
- Carrots: Bring beautiful color and a touch of natural sweetness that balances the savory notes.
- Celery: Offers a crisp texture and adds a refreshing earthiness to the broth.
- Garlic: Infuses the soup with warmth and a comforting aromatic kick.
- Poultry seasoning: A classic blend that perfectly complements the chicken’s flavor.
- Kosher salt: Enhances all the subtle flavors without making it too salty.
- Black pepper: Adds just the right amount of gentle heat and complexity.
- Dried thyme and rosemary: These herbs create an inviting herbal aroma that feels like home cooking.
- Red pepper flakes: Provide a subtle, exciting hint of spice to lift the broth.
- Cooked shredded chicken: The hearty protein star that makes this soup truly satisfying.
- Reduced sodium chicken stock: Forms the flavorful, savory base for the broth, allowing control over saltiness.
- Dried bay leaf: Adds layers of warmth and a hint of sweetness as it simmers.
- Parmesan rind (optional): Enhances the broth with a subtle umami richness that’s pure magic.
- Dried stelline pasta: Tiny pasta stars that bring whimsy and a perfect bite-sized texture to the soup.
- Lemon juice: Brightens and balances the savory flavors with a fresh zing.
- Fresh parsley: Adds a pop of color and a fresh herbaceous finish.
- Lemon slices, extra parsley, black pepper, and grated Parmesan: Perfect finishing touches to customize each bowl to your taste.
How to Make Chicken and Stars Soup Recipe
Step 1: Sauté the Vegetables
Begin by warming unsalted butter in a large dutch oven or stockpot over medium heat. Toss in the diced onion, carrots, and celery. Gently cooking these vegetables until they soften allows their natural sweetness to develop, creating a fragrant and flavorful foundation for your soup. Once softened, add the minced garlic and cook for just a minute or two until fragrant—avoid burning to keep the flavor delicate and inviting.
Step 2: Add Seasonings and Chicken
Mix in poultry seasoning, kosher salt, black pepper, dried thyme, dried rosemary, and a pinch of red pepper flakes. These herbs and spices create a beautiful depth and nuanced warmth that elevates every spoonful. Stir in the cooked and shredded chicken, ensuring it’s evenly distributed to infuse the broth with rich, meaty goodness.
Step 3: Add Liquid and Begin Cooking
Pour in the reduced sodium chicken stock along with a dried bay leaf and, if you’re feeling adventurous, a Parmesan rind. These additions lend complex layers to the soup’s flavor as everything comes to a boil. This is the moment when all the separate elements start to meld beautifully together, making your kitchen smell irresistibly inviting.
Step 4: Simmer and Add Pasta
Once boiling, reduce the heat to a gentle simmer and add the stelline pasta. These tiny star-shaped noodles cook quickly and add a delightful texture that’s as fun to eat as it is tasty. Cook until the pasta is al dente—firm to the bite but cooked through. Be careful not to overcook, to maintain that perfect balance of softness and chew.
Step 5: Finish the Soup
Remove the bay leaf and Parmesan rind to avoid any overpowering bitterness. Stir in fresh lemon juice and minced parsley to brighten the soup and add a fresh herbal note. Give the soup a taste and adjust the seasonings if needed—maybe a little more salt or pepper—until it feels just right. Now your Chicken and Stars Soup Recipe is ready to warm up any day!
How to Serve Chicken and Stars Soup Recipe
Garnishes
Serving this soup with a sprinkle of freshly grated Parmesan cheese and a touch of freshly ground black pepper adds a lovely finishing touch that enhances its flavor. Bright lemon slices and extra parsley not only make the presentation pop but also allow each diner to add a boost of freshness and color that complements the soup wonderfully.
Side Dishes
Chicken and Stars Soup pairs beautifully with crunchy crusty bread or a warm garlic baguette, perfect for dipping and soaking up every last bit of the delicious broth. A simple green salad with a light vinaigrette also works well, adding a crisp contrast to the comforting soup without overshadowing it.
Creative Ways to Present
For a charming presentation, try serving the soup in clear glass bowls so the colorful vegetables and star pasta shine through. You can also ladle the soup into fun, kid-friendly mugs or thermoses for lunches that bring a smile or pack it into individual ramekins for elegant, personalized servings at a dinner party.
Make Ahead and Storage
Storing Leftovers
This Chicken and Stars Soup Recipe keeps beautifully in the refrigerator for up to four days. Store it in an airtight container to maintain freshness and prevent the pasta from absorbing too much liquid and swelling. Give it a good stir before reheating to redistribute the flavors.
Freezing
While you can freeze this soup, keep in mind that the star pasta tends to soften further after freezing and reheating. If you plan to freeze, consider cooking the pasta separately and adding it fresh after thawing. Freeze the soup base in portions for easy defrosting later.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. If the soup seems too thick, add a splash of chicken stock or water to loosen it up. Lemon juice and fresh parsley can be refreshed at this stage to revive the bright flavors.
FAQs
Can I use store-bought rotisserie chicken for this recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that adds great flavor and saves time without compromising the soup’s deliciousness.
What can I substitute for stelline pasta if I can’t find it?
Any small pasta like orzo, tiny elbow macaroni, or small shells will work well in this recipe to maintain that lovely bite-sized texture.
Is it okay to omit the Parmesan rind?
Yes, the Parmesan rind adds a rich depth, but if you don’t have one on hand, the soup will still be flavorful without it. You can always add grated Parmesan when serving.
Can I make this soup vegetarian?
To make a vegetarian version, omit the chicken and use vegetable stock instead. Add extra hearty vegetables or beans for protein.
How do I keep the pasta from getting mushy when reheating?
The best tip is to cook the pasta separately and add it when serving or after reheating. This prevents it from soaking up too much liquid and becoming overly soft.
Final Thoughts
This Chicken and Stars Soup Recipe is the kind of dish that warms your soul and brightens your kitchen with every pot. It’s easy, comforting, and adaptable for any occasion. I can’t wait for you to try it and discover how those tiny pasta stars can make mealtime so much more fun and flavorful. Keep a pot simmering and enjoy every cozy spoonful!
Print
Chicken and Stars Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Stars Soup combines tender shredded chicken, delicate stelline pasta, and a medley of sautéed vegetables in a flavorful, herb-infused chicken broth. Enhanced with citrusy lemon juice and fresh parsley, plus optional Parmesan rind for richness, this hearty soup is perfect for a cozy meal any day of the week.
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
Protein & Liquids
- 2 cups cooked and shredded chicken
- 8 – 10 cups reduced sodium chicken stock
- 1 1/2 Tbsp lemon juice
Pasta & Garnishes
- 1 cup dried stelline pasta (pasta stars)
- Lemon slices, for garnish
- Additional fresh parsley, for garnish
- Sprinkle of black pepper, for garnish
- Grated Parmesan cheese, for garnish
Instructions
- Saute vegetables: Heat a large dutch oven or stockpot over medium heat. Add the unsalted butter and let it melt. Then add diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. Add minced garlic and cook for another 1-2 minutes until fragrant, stirring frequently to prevent burning.
- Add seasonings and chicken: Stir in poultry seasoning, kosher salt, black pepper, dried thyme, rosemary, and a pinch of red pepper flakes. Add the cooked, shredded chicken and mix well to combine all the flavors.
- Add liquid and cook: Pour in 8 to 10 cups of reduced sodium chicken stock depending on your desired soup thickness. Add the dried bay leaf and Parmesan rind to the pot. Increase heat and bring the mixture to a boil.
- Simmer: Once boiling, reduce heat to a simmer. Add the dried stelline pasta and cook according to package instructions until the pasta is al dente, usually about 5-7 minutes. Stir occasionally to prevent sticking.
- Finish: Remove and discard the bay leaf and Parmesan rind. Stir in fresh lemon juice and minced parsley. Taste the soup and adjust seasonings with additional salt, pepper, or lemon juice as desired.
- Serve: Ladle the hot soup into bowls and garnish with lemon slices, extra fresh parsley, a sprinkle of black pepper, and grated Parmesan cheese for a vibrant presentation. Enjoy immediately.
Notes
- For richer flavor, use homemade chicken stock if available.
- If you prefer a thicker soup, reduce stock quantity or add a slurry of cornstarch and water in the last few minutes of cooking.
- Stelline pasta can be substituted with other small shaped pasta like orzo or mini macaroni.
- Parmesan rind is optional but imparts great depth; remove before serving to avoid hard bits.
- This soup can be refrigerated for up to 3 days or frozen for up to 2 months. Reheat gently on the stovetop.
