Chicken and Stars Soup
The ultimate comfort food, Chicken and Stars Soup is a warming dish filled with tender chicken, vibrant carrots, and fun star-shaped pasta. Perfect for a chilly evening or a quick weeknight dinner, this soup is sure to become a family favorite!
Equipment
- Calphalon 5-Quart Pot
Ingredients
- 1 tablespoon olive oil
- 2 cups diced carrots fresh or frozen
- 6 cups reduced-sodium vegetable broth or chicken broth; 1 quart plus 1 14.5-ounce can
- 2 cups star pasta look for stelline or pastina at your store, or use orzo
- 1 cup shredded fully cooked chicken rotisserie chicken is great here
- ½ teaspoon salt
- Parmesan cheese optional
- minced fresh parsley optional
- fresh lemon juice optional
Instructions
- Heat a medium pot over medium heat. Add the oil to warm.
- Add the carrots and stir to coat. Cover and cook for 4 minutes.
- Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it’s a simmer with regular small bubbles.
- Add the pasta and cook for 5-6 minutes or until tender.
- Stir in the chicken.
- Season to taste with salt and serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.
Notes
- Storage: Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like.
- Freezing: You can freeze this soup; however, the pasta may absorb liquid upon thawing. Adjust with more broth as needed.
- Variations: You can substitute other vegetables or pasta shapes based on your preference.
- Consistency: If the soup thickens too much, add more broth to restore the ideal texture.
- Serving suggestion: This soup is great with crusty bread or a simple salad.