Ingredients

3 tablespoons unsalted butter

1 sweet onion, diced

3 carrots, peeled and diced

2 celery sticks, diced

3 garlic cloves, minced

Kosher salt and pepper

½ teaspoon poultry seasoning

1 ½ cups cooked, shredded chicken

7 to 8 cups chicken stock

1 parmesan cheese rind

1 cup uncooked stelline pasta (mini pasta stars)

1 tablespoon freshly squeezed lemon juice

3 tablespoons fresh parsley, plus more for topping

Parmesan cheese for topping

Lemon wedges for spritzing

Instructions

Step 1: Heat the butter in a large stock pot over medium-low heat. Add the diced onion, carrots, celery, and a big pinch of salt and pepper (about ½ teaspoon each). Cook, stirring occasionally, until the vegetables soften. Stir in the minced garlic and poultry seasoning, then add the shredded chicken.

Step 2: Pour in 7 cups of chicken stock and add the parmesan rind. Bring the mixture to a boil, then reduce to a simmer. Stir in the stelline pasta and cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.

Step 3: Stir in the lemon juice and fresh parsley. Taste and season with additional salt and pepper if needed. Remove the parmesan rind if it hasn’t melted completely. If you prefer a brothier soup, add the extra cup of chicken stock now as the pasta will absorb liquid over time.

Step 4: Serve the soup immediately with a lemon wedge for spritzing, a sprinkle of parmesan cheese, and fresh parsley on top for garnish.

Step 5: For make-ahead meals or leftovers, cook the pasta separately and add it when reheating to prevent it from soaking up too much broth. Combine soup and pasta, then reheat gently before serving.

Tips & Variations

Cook the pasta separately if you plan to store leftovers; this prevents it from getting mushy and absorbing all the broth.

Substitute poultry seasoning with a mix of thyme, sage, and rosemary if you prefer fresh herbs.

Add a pinch of red pepper flakes for a subtle heat boost.

Use homemade chicken stock for richer flavor, or a good-quality store-bought version for convenience.

Storage

Store the soup and pasta separately in airtight containers in the refrigerator for up to 3 days. When reheating, warm the soup first, then stir in the cooked pasta. This keeps the pasta from becoming overly soft. The soup can also be frozen without pasta for up to 2 months; thaw and add pasta when ready to serve.

FAQs

Can I use a different pasta instead of stelline?

Yes, any small pasta shape like orzo, ditalini, or small shells will work well in this soup.