Description
A warm and comforting Chicken and Stars Soup featuring tender shredded chicken, star-shaped pasta, and a flavorful blend of vegetables in a savory chicken broth. Perfect for a cozy meal that’s easy to prepare and loved by kids and adults alike.
Ingredients
Scale
Soup Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 2 garlic cloves, minced
- 6 cups chicken broth
- 1 cup cooked shredded chicken (rotisserie or poached)
- 3/4 cup star-shaped pasta (stelline)
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon black pepper
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Prepare the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion, sliced carrots, and celery, then sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Garlic: Stir in the minced garlic and cook for another 30 seconds to release its aroma without burning.
- Add Broth and Bring to Boil: Pour in the chicken broth and bring the mixture to a boil on high heat.
- Add Pasta and Seasonings: Stir in the star-shaped pasta, dried thyme, salt, and black pepper. Reduce the heat to a simmer.
- Cook Pasta: Let the soup simmer for 7–8 minutes, or until the pasta is tender but still firm to the bite.
- Add Chicken: Add the cooked shredded chicken and cook for another 2–3 minutes until the chicken is heated through.
- Adjust Seasoning and Serve: Taste the soup and adjust salt or pepper as needed. Garnish with fresh chopped parsley if desired, and serve hot.
Notes
- Use leftover cooked chicken or rotisserie chicken for convenience and speed.
- The pasta will continue to absorb broth as the soup sits, so add extra broth when reheating leftovers to maintain consistency.
- This soup freezes well—omit the pasta if freezing and add fresh pasta when reheating to retain texture.
