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Chicken and Stars Soup | Can't Stay Out of the Kitchen | this #soup really is a #ChickenSoup for the soul! It uses finely diced #chicken, homemade #chickenbroth, #carrots & #stelline or star-shaped #pasta in a tasty soup that's wonderful comfort food for fall or winter.

Chicken and Stars Soup

Teresa Ambra
Chicken and Stars Soup is "Chicken Soup for the Soul" and the body! It's great for what ails ya! This soup uses stelline pasta (star-shaped), celery, carrots, onions in a wonderfully rich and tasty broth. It's hearty and satisfying comfort food for fall and winter nights.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Dish, Soups, Stews & Chowders
Cuisine American
Servings 8
Calories 228 kcal

Equipment

  • 1 crockpot to cook a whole chicken and yield broth (unless using rotisserie chicken and canned chicken broth)
  • 1 sharp knife to cut meat and vegetables
  • 1 vegetable peeler
  • 1 large Dutch oven with lid or stock pot with lid
  • 1 wooden spoon
  • measuring cups
  • measuring spoons
  • 1 soup ladle

Ingredients
  

  • 2 tbsp. olive oil
  • 1 medium white onion finely diced, (about 1 ½ cups)
  • 3 medium carrots peeled and sliced thinly, (about 1 cup)
  • 2-3 ribs celery finely diced, (about 1 cup)
  • 1/2 tsp. minced garlic from a jar or 1 to 2 cloves fresh garlic, finely minced
  • 3-4 bay leaves
  • 1 tsp. sea salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. dried thyme
  • 1/2 tsp. dried rosemary
  • 1/4 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 stelline pasta star-shaped
  • 1 tsp. parsley for garnish

Instructions
 

  • 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(star-shaped) pasta and boil about 7 minutes.
  • Serve soup garnished with fresh parsley, salt and pepper, if desired.

Notes

NOTE: This pasta will absorb a lot of the liquid. Add additional chicken stock or water if needed to get the right consistency.
 
 
NOTE: Preparation time does not include time required to cook off and debone a chicken for this recipe.
 
 
NOTE: You may need to add water to thin the soup--especially if it's refrigerated over night. The pasta absorbs a lot of liquid and the texture becomes more like condensed soup after refrigeration.
 
 
NOTE: A large 7-8 quart crockpot-filled almost to the brim with water is recommended to render enough stock for this recipe.
 
 
NOTE: If you prefer your meat chunkier, it is not necessary to dice or shred the chicken.
 
 
NOTE: You can also substitute rotisserie chicken and canned chicken broth for the recipe.
 
Recipe adapted from Gimme Some Oven.
 
© Can’t Stay Out of the Kitchen
 

Nutrition

Calories: 228kcalCarbohydrates: 21gProtein: 18gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 46mgSodium: 1615mgPotassium: 370mgFiber: 2gSugar: 4gVitamin A: 4130IUVitamin C: 6mgCalcium: 55mgIron: 2mg
Keyword carrots, chicken, noodles, pasta, soup
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