Chicken and Stars Soup Recipe

Chicken and Stars Soup is the ultimate comfort food, with tender chicken, classic vegetables, and adorable pasta stars swimming in a flavorful, golden broth. Each spoonful feels like a warm, cozy hug—just what you need on a chilly day or when you’re craving a nostalgic childhood favorite made from scratch.

Ingredients You’ll Need

This recipe for Chicken and Stars Soup keeps things refreshingly simple, letting each wholesome ingredient shine and contribute its own special touch—think tender chicken, bright veggies, fragrant herbs, and that all-important twinkle of stelline pasta. Here’s what you’ll need for a pot that’s irresistibly comforting, flavorful, and pretty enough for the dinner table.

• Unsalted butter: Gives a rich, silky base and helps the veggies caramelize for depth of flavor.
• Yellow onion: Brings classic sweetness and aroma, building the soup’s flavor foundation.
• Carrots: Add a subtle sweetness and pop of orange color that make the soup inviting.
• Celery: Offers crunch and an earthy undertone for a well-balanced broth.
• Garlic: A savory punch—minced and added just at the right moment to keep its brightness.
• Poultry seasoning: An herby blend that delivers cozy, chicken-soup nostalgia with every spoonful.
• Kosher salt & black pepper: Season the soup to perfection and sharpen all the flavors.
• Dried thyme & rosemary: Add a layer of woodsy, aromatic warmth—just what chicken soup craves.
• Red pepper flakes: Just a pinch wakes up the flavors without making things spicy.
• Cooked, shredded chicken: Rotisserie chicken is a great shortcut—tender, juicy, and packed with taste.
• Reduced sodium chicken stock: Creates a savory, golden broth while letting you control the saltiness.
• Dried bay leaf: Steeps subtle herbal notes into the background of your soup.
• Parmesan cheese rind (optional): Adds richness and a faint nutty note as it simmers—seriously, try it!
• Stelline (pasta stars): The main event—tiny star pasta brings whimsy and fun that makes this soup iconic.
• Lemon juice: A squeeze at the end wakes up all the flavors and keeps things bright.
• Fresh parsley: Chopped and sprinkled in for freshness, color, and a hint of peppery bite.

Variations

Chicken and Stars Soup is wonderfully adaptable—feel free to play around with swaps and additions, whether you’re accommodating dietary needs or just emptying the fridge. Here are some simple ways to give the classic your own twist:

• Gluten-Free: Use gluten-free tiny pasta or even rice to keep the magic of stars without the wheat.
• Spicier Soup: Add more red pepper flakes or a dash of hot sauce for a grown-up zing in every spoonful.
• Vegetarian Version: Skip the chicken and use vegetable broth—substitute chickpeas or white beans for extra protein.
• Extra Veggies: Toss in diced zucchini, peas, or baby spinach in the last few minutes for added nutrition and color.

How to Make Chicken and Stars Soup

Step 1: Sauté the Vegetables

Heat that big, trusty Dutch oven over medium heat, add butter, and watch it melt into a shimmering puddle. Toss in your diced onion, carrots, and celery. Let them sizzle and stir for 5–6 minutes—they’ll soften and the edges will just start to turn golden, making your kitchen smell downright irresistible. Don’t rush! Caramelized veggies add a sweet, deep flavor that’s worth every second.

Step 2: Add Garlic and Seasonings

Stir in the garlic and let it cook just until fragrant—about 30 seconds—and then sprinkle in the poultry seasoning, salt, pepper, thyme, rosemary, and a tiny bit of red pepper flakes. The whole mixture will become wildly aromatic in seconds. Add the shredded chicken and let it soak up those dreamy flavors as you stir everything together.

Step 3: Pour in Broth and Simmer

Pour in the chicken stock, tuck in the bay leaf, and (if you’ve got it) drop in the Parmesan rind. Give it all a big stir—then crank the heat to medium-high just until things come to a gentle boil. That Parmesan rind is secret chef magic; it’ll add a lovely depth while everything simmers.

Step 4: Add Pasta Stars

As soon as the broth boils, turn the heat down to simmer and scatter in the stelline pasta. Leave the pot uncovered and let those stars cook for about 8 minutes, or until perfectly al dente. Stir occasionally so they don’t stick, and marvel as the soup thickens up from their starchy goodness.

Step 5: Brighten and Finish

Fish out the bay leaf and any leftover Parmesan rind. Right before serving, stir in lemon juice and a flurry of fresh parsley. Taste and tweak with more salt, pepper, or lemon if you like. The soup should taste vibrant, homey, and just a little bit special!

How to Serve Chicken and Stars Soup

Garnishes

No bowl of Chicken and Stars Soup is complete without its finishing touches—think extra parsley, a squeeze of fresh lemon, a sprinkle more black pepper, or a generous snowfall of grated Parmesan. These easy garnishes perk up the colors and make every spoonful extra vibrant and inviting.

Side Dishes

Serve this soup with hunks of crusty sourdough, a crisp green salad, or buttery garlic bread for a full meal. If you want to keep things light, simple crackers or a few slices of fresh fruit beautifully complement the soul-warming broth and soft stars.

Creative Ways to Present

For a fun twist, try serving Chicken and Stars Soup in oversized mugs, mini cocottes, or even hallowed-out bread bowls. Bring it to a potluck in a slow cooker, or top small ramekins with pie crust “stars” for a golden touch—kids especially will adore every playful presentation!

Make Ahead and Storage

Storing Leftovers

Let any leftover Chicken and Stars Soup cool to room temperature before transferring it to airtight containers. Stored in the fridge, it will stay fresh and delicious for about 3–4 days—just be warned, the pasta will keep absorbing broth, so you might want to add a splash of extra stock before reheating.

Freezing

If you’d like to freeze your soup, it’s best to do so before adding the pasta—this prevents the stars from turning mushy. Freeze the broth and chicken mixture, then add cooked stelline when you reheat. Frozen portions will keep for up to 3 months in a well-sealed container.

Reheating

Gently reheat your Chicken and Stars Soup on the stovetop over medium-low, or zap individual bowls in the microwave. Stir in a little extra broth to loosen things up, and refresh with a squeeze of lemon or a sprinkle of herbs to revive its bright, fresh flavor.

FAQs

Final Thoughts

There’s nothing quite as heartwarming as a big pot of Chicken and Stars Soup bubbling away on the stove—so grab your favorite bowl, sprinkle on those garnishes, and dive in! However you serve it, I hope this recipe brings just as much nostalgia and comfort to your table as it does to mine.

Print