Chicken and Stars Soup is good for the soul–so they say. I say it’s good for the body, too, especially when you’re under the weather. When I saw this lovely soup online a couple of weeks ago we had just gotten back from Pennsylvania after a few whirlwind days visiting our grandchildren.
As usual, John came down with a bad cough/bronchitis from the kids slobbering all over him. (Not such a bad thing, really, and a good trade off when your grandkids live several thousand miles away). I saw the pictures for this soup and knew I wanted to make it for him right away.
I found a whole chicken in the freezer and cooked it off, which yielded a lot of chicken and about 12 cups of broth. I ended up using all the broth, and after shredding the chicken, I used about half of it. I actually found the stelline pasta (= star-shaped pasta) at Wal-Mart! They carry Barilla pasta, and lo, and behold, it was on the top rack. I snatched up a box quickly and proceeded home to make the soup for my dear hubby, pronto!
Chicken and Stars Soup delivers all that “Chicken Soup for the Soul” goodness that you expect from chicken soup recipes. Any of you who follow my blog know how much I enjoy soups and Chicken Soup in particular. I have a wonderful Chicken and Vegetable Soup, Homemade Chicken and Dumplings, a Slow Cooker Gluten Free Chicken Noodle Soup, Herb-Roasted Chicken and Vegetable Soup (which has gone ballistic on Pinterest), Lemon Chicken Orzo Soup, Cheesy Chicken Soup, Chicken-Chickpea-Potato Soup, Southwest Chicken Chowder and Corn-Chicken-Chile Chowder just to start you off. Yes, I love soups and Chicken Soup is good for what ails ‘ya!
This soup is flavored very nicely. The veggies and meat are diced up small, and those little tiny star-shaped pasta pieces are really cute. A word to the wise is in order, however. The stelline pasta (just like orzo) gobbles up the liquid in the soup so quickly that it expands and changes the texture to a really thick soup. You will probably have to add additional broth or water to thin it down a little bit.
You will definitely have to thin the soup down after you refrigerate it and heat it again for leftovers. It becomes almost like condensed soup at that point. So add a little more broth or water, and shake a little more salt, pepper, rosemary and thyme into the soup and you should be good to go.
While I shredded the chicken according to the original recipe, I actually think it would be better in larger chunks, but that is a personal preference. If you prefer your meat chunky, then don’t shred or dice it.
If you’re looking for a lovely Chicken Soup recipe to warm your soul, then Chicken and Stars Soup will do it for you. I made some scrumptious Cheddar Cheese Biscuits to go with the soup and I was in seventh heaven. This is a wonderfully hearty and appetizing soup whether you have a cold and you’re under the weather, or not. Chicken and Stars Soup will warm your body as well as your soul–and you’ll be feeling better in no time!
Chicken and Stars Soup is “Chicken Soup for the Soul!”
Here is Chicken and Stars Soup the next day after I reheated it. I had to add additional water to get the right consistency because the pasta had absorbed a lot of the broth.
Chicken and Stars Soup is good for what ails ya!
Here’s what I did.
I used these ingredients. I used all the broth, and I shredded about half of the chicken.
Place a couple of tablespoons of olive oil in a large Dutch oven. Add diced onions and saute a couple of minutes.
Add celery, carrots and garlic, and saute over low to medium heat about 5 minutes.
Add shredded chicken, bay leaves, parsley, salt, pepper, thyme and rosemary.
Add chicken broth. I used about 6 cups of broth here and then added the remaining after adding the pasta as it had thickened the soup a lot.
Cover with lid and bring soup to a boil over medium heat. Boil 5-10 minutes or until carrots are fork tender.
Add stelline (star-shaped) pasta. Boil about 7 more minutes.
Garnish soup with fresh parsley, salt and pepper, and serve.
The flavors in Chicken and Stars Soup are wonderful to the palate. Thyme, rosemary, bay leaves and parsley do the trick!
Here’s the recipe.
CHICKEN AND STARS SOUP
(Recipe adapted from Gimme Some Oven)
- 2 tbsp. olive oil
- 1 medium white onion, finely diced (about 1 ½ cups)
- 3 medium carrots, sliced thinly (about 1 cup)
- 2-3 ribs celery, finely diced (about 1 cup)
- ½ tsp. minced garlic from a jar
- 3 or 4 bay leaves
- 1 tsp. sea salt
- ½ tsp. black pepper
- ½ tsp. thyme
- ½ tsp. rosemary
- ¼ cup fresh parsley, if desired
- 3-4 cups shredded chicken from cooking off a whole chicken (about half)
- 12-14 cups homemade chicken broth
- 1 cup [url href=”http://www.barilla.com/” target=”_blank” title=”barilla”]Barilla[/url] stelline (star-shaped) pasta
- parsley for garnish
- Cook chicken in heavily salted and peppered water-filled crockpot overnight.
- Debone and reserve all the chicken stock.
- Finely shred about half of the chicken.
- Reserve remaining chicken for another use.
- Place olive oil in a large Dutch oven or stock pot.
- Add onions and sauté about 5 minutes.
- Add carrots, celery and garlic and sauté again an additional 3-5 minutes.
- Add chicken, bay leaves, salt, pepper, thyme, rosemary, parsley and chicken broth and bring to a boil over medium heat.
- Boil about 5 minutes or until carrots are fork tender.
- Add stelline [url href=”http://www.barilla.com/” target=”_blank” title=”barilla”]pasta[/url] and boil about 7 minutes.
- Serve soup garnished with fresh parsley, salt and pepper, if desired.
Doesn’t the stelline (star-shaped) pasta look cute?
We served Chicken and Stars Soup with Cheddar Cheese Biscuits. Oh my!
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