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Chicken and Stars Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 -8 servings 1x
Description
For anyone else who loved Chicken and Stars Soup as a kid like I did, here is the all-natural homemade version that tastes even better! Plus it’s quick and easy to make, and so delicious.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small white onion
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups good-quality chicken stock
- 2 cups finely-chopped cooked chicken
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 cup uncooked stelline (star-shaped pasta)
- fine sea salt and freshly-ground black pepper
- optional garnishes: freshly-grated Parmesan, lemon wedge, and/or chopped fresh parsley
Instructions
- Sauté the mirepoix. Heat the oil in a large stockpot over medium-high heat. Add the onion, carrots, celery and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring frequently.
- Simmer. Add the chicken stock, chicken, bay leaves, rosemary, thyme, crushed red pepper flakes and stir to combine. Continue cooking until the broth reaches a simmer. Add the pasta and cook, stirring frequently, until it is al dente.
- Season. Remove and discard the bay leaves. Taste and season the soup with salt and pepper (and/or additional herbs) as needed.
- Serve. Serve warm with your desired garnishes and enjoy!
This has come in handy for my neighbors who are getting Covid this month. An easy recipe to pass on to those too sick to do it themselves. Thanks.
I saw this recipe and had to get the ingredients! Chicken and stars soup was my favorite growing up but of course, homemade anything is way better.
I couldn’t find the stars pasta in a couple stores I shop but Amazon had them. I bought a couple bags and will be making this exact recipe this week.
I will comment on how good it was!
How does this hold up for reheating? I have seen several mentions of “lunch” or “dinner” for the week. I would love to make a pot of this, perhaps big enough to eat for two people, several times during the week. How do you recommend storing it, reheating it, to get the best results? My stew is of course better on days 2 and 3, and then usually disappears quickly. I haven’t yet tried a pot of chicken noodle soup big enough to have leftovers, which is my main goal this week.
Hi!
What do you mean by “celery, stems removed”? The ribs/strings?
Thanks!
How can you cook this in the slow cooker(crock pot) with the chicken included as a one pot meal? Please advise .
Thank- you :)
This is delicious and is officially a new fam fave. Thanks, Ali!
so nostalgic! all those bouts with strep throat as a kid was worth it just to have this soup. when i was feeling a little better, i would drunk some crusty bread into the soup and eat it together~
This recipe was my second attempt at chicken soup. The first recipe I tried sucked! I found this a year ago and omg. I love it. I’ve made it so many times! This makes enough for dinner for the work week and then I have to find people to give the rest to. Haha. But what do you suggest to freeze it? I’m not one to freeze left overs. But I figure it may be good to know. Thanks so much for sharing this!
What a great recipe! I can even get my daughter to eat some vegetables if I chop them up small enough in this recipe. Thank you!
I used acini di pepe pasta its so close in size it works!! Its a little flat cicle pasta.