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–+ servings

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 Soups, Stews & Chowders
Cuisine American
Servings 8

Ingredients
  

  • 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
  • 1/2 tsp. minced garlic from a jar
  • 3-4 bay leaves
  • 1 tsp. sea salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. thyme
  • 1/2 tsp. 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 barilla stelline pasta star-shaped
  • 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.
Recipe adapted from Gimme Some Oven.
© Can’t Stay Out of the Kitchen
 
Keyword carrots, chicken, noodles, pasta, soup
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