Description

This Chicken and Stars Soup is a comforting and flavorful homemade soup featuring tender shredded chicken, diced vegetables, and delightful mini star-shaped pasta. Enhanced with a parmesan rind for rich umami notes and brightened with fresh lemon juice and parsley, this hearty soup is perfect for cozy meals and can be easily prepared ahead for leftovers.

Ingredients

Scale

Soup Base

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, to taste
½ teaspoon poultry seasoning
1 ½ cups cooked, shredded chicken
7 to 8 cups chicken stock
1 parmesan cheese rind

Pasta

1 cup uncooked stelline pasta (mini pasta stars)

Finishing Touches

1 tablespoon freshly squeezed lemon juice
3 tablespoons fresh parsley, plus more for topping
Parmesan cheese, for topping
Lemon wedges, for spritzing

Instructions

Sauté the Vegetables: Heat the butter in a large stock pot over medium-low heat. Add the diced onion, carrots, celery, along with a big pinch of salt and pepper (at least ½ teaspoon of each). Cook, stirring occasionally, until the vegetables soften, about 5-7 minutes. Stir in the minced garlic and poultry seasoning, cooking for an additional minute to release their aroma. Add the shredded chicken and mix well to combine.
Add Stock and Simmer: Pour in 7 cups of chicken stock and add the parmesan cheese rind. Bring the mixture to a boil over medium-high heat, then reduce to a simmer. This will allow flavors to meld and the broth to absorb the richness from the parmesan rind.
Cook the Pasta: Stir in the uncooked stelline pasta into the simmering soup. Cook uncovered, stirring occasionally, for about 8 minutes or until the pasta is al dente – tender yet firm to the bite.
Finish the Soup: Remove the pot from heat and stir in the freshly squeezed lemon juice and chopped fresh parsley. Taste the soup and adjust seasoning with additional salt and pepper if necessary. If the parmesan rind hasn’t fully melted, scoop it out at this point. Optionally, add the remaining 1 cup of chicken stock depending on how brothy you prefer your soup, keeping in mind the pasta will absorb liquid as it sits.
Serve and Garnish: Ladle the soup into bowls and serve immediately. Offer lemon wedges for a fresh spritz, grated parmesan cheese for added richness, and sprinkle extra fresh parsley on top for color and flavor.
Make-Ahead Tip: To prepare this soup ahead of time or enjoy leftovers, cook the pasta separately to prevent it from soaking up too much broth overnight. Combine the reheated soup and pasta just before serving for the best texture.

Notes

Cooking pasta separately for leftovers preserves the soup’s broth consistency.
Adjust salt and pepper gradually to suit your taste preferences.
Parmesan rind can be reused in future soups or stocks for added flavor.
Lemon juice adds brightness; add it at the end to maintain freshness.
Use fresh herbs for the best flavor impact.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Chicken and Stars Soup, chicken soup, stelline pasta soup, comfort food, easy chicken soup, homemade chicken soup, vegetable chicken soup