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
Scale
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.
