Chicken and Stars Soup
User Reviews
5
Chicken and Stars Soup
Description
This Chicken and Stars Soup starts with sweet onion, carrot, and celery sautéed in butter along with garlic and poultry seasoning. Shredded chicken joins the mix before chicken stock and a Parmesan rind are added to enrich the broth. The signature stelline pasta cooks in the simmering soup until al dente, absorbing the flavors around it.
The lemon juice and fresh parsley introduced near the end brighten the soup’s savory base, balancing richness and warmth. Seasoning is adjusted with salt and pepper to taste, and the Parmesan rind is removed before serving. A lemon wedge and a sprinkle of Parmesan cheese accompany the bowl for added flavor customization.
Serving this soup warm with fresh parsley enhances the herbal note. The star pasta gives a playful appearance and tender bite, making it a comforting option on cooler days or as a gentle meal when feeling under the weather.
Ingredients
- 3 tablespoons butter unsalted
- 1 onion diced, sweet
- 3 carrot peeled and diced
- 2 celery diced, sticks
- 3 garlic minced, cloves
- salt kosher salt
- black pepper kosher salt
- ½ teaspoon poultry seasoning
- 1 ½ cups cooked, shredded chicken
- 7 to 8 cups chicken stock
- 1 Parmesan Cheese rind
- 1 cup stelline pasta mini pasta stars, uncooked
- 1 tablespoon lemon juice freshly squeezed
- 3 tablespoons parsley plus more for topping, fresh
- Parmesan Cheese for topping
- lemon for spritzing, wedges
Instructions
- Heat the butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery and garlic with a big pinch of salt and pepper - I’d say at least ½ teaspoon salt and pepper to start. Cook, stirring occasionally, until the vegetables soften. Stir in the garlic cloves and poultry seasoning. Stir in the shredded chicken.
- Add in 7 cups of chicken stock and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer. Stir in the star pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
- Add in the lemon juice and fresh parsley. Taste the soup and if it needs more salt and pepper, add it. If the parmesan rind didn’t melt entirely, you can scoop it out at this point. You can also decide if you’d like to add the additional cup of chicken stock here - it depends on how hearty or how brothy you like your soup. The pasta will soak it up as it sits!
- Serve immediately with a lemon wedge for sprinkling, parmesan cheese for topping and parsley sprinkled on top.
- Note: if you want to prep this for meals ahead of time, or want to have it for leftovers, I suggest cooking the pasta separately as it will soak up most of the broth as it sits overnight. Combine the soup and pasta stars and reheat to enjoy!
User Reviews
Overall Rating
5
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