There’s something about a big pot of cozy chicken and stars soup that feels like a hug in a bowl. Maybe it’s the nostalgia of childhood lunches or maybe it’s just the simple joy of tiny pasta stars swimming in golden broth—but either way, this one is bound to make your kitchen smell like love.
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Why You’ll Love This Cozy Chicken and Stars Soup
Think of this as the grown-up version of the little canned soup we all slurped as kids—but way better (and healthier). The broth is rich and hearty, the chicken is tender, the veggies are perfectly softened, and those star-shaped pastas? They just make everyone smile—kids, grandmas, and even the husbands who “don’t usually like soup.”
I started making this recipe when my youngest insisted on “star pasta only” at the grocery store. Let’s just say it turned into a family favorite that now shows up whenever someone needs a little comfort.
What Does Cozy Chicken and Stars Soup Taste Like?
Imagine a bowl of warmth that’s savory and slightly zesty. The parmesan rind adds this mellow richness that makes the broth taste like it simmered all day (spoiler: it didn’t). The lemon juice brightens everything up, and the sprinkle of fresh parsley at the end gives it that homemade, just-finished touch.
Ingredients You’ll Need for Cozy Chicken and Stars Soup
One of the best things about cozy chicken and stars soup is that it uses simple, everyday ingredients you probably already have waiting in your kitchen. Each element plays a role in creating that nostalgic flavor we all love, but with a homemade freshness that makes this recipe so much better than anything from a can. Let’s walk through what you’ll need:
- Unsalted Butter (3 tablespoons) – This is your flavor foundation. Butter gives the vegetables that warm, rich base we all crave in a comforting soup. If you prefer, you can swap in olive oil, but I love the silkiness butter adds.
- Sweet Onion (1, diced) – Onions bring a subtle sweetness that balances the savory broth. Make sure to dice it small so it melts right into the soup.
- Carrots (3, peeled and diced) – Carrots are classic in any chicken soup. They add sweetness, color, and a little texture. The kids in my house call them “orange stars,” which always makes me smile.
- Celery (2 sticks, diced) – Celery is the unsung hero here. It adds that earthy depth and rounds out the flavor beautifully.
- Garlic (3 cloves, minced) – Garlic gives the soup a gentle kick. Don’t skip it—it transforms the broth into something truly irresistible.
- Kosher Salt & Black Pepper – Essential seasonings to make all the flavors pop. Start with a half teaspoon each and adjust at the end.
- Poultry Seasoning (½ teaspoon) – This blend of herbs (usually sage, thyme, rosemary, and more) enhances the cozy chicken flavor.
- Cooked, Shredded Chicken (1 ½ cups) – You can use leftover roasted chicken, baked chicken breast, or even a quick rotisserie chicken from the store. For another comforting chicken dish idea, check out my Rosemary Apple Cider Chicken—it makes the perfect next-day leftover for soups like this.
- Chicken Stock (7–8 cups) – The broth is the soul of this soup. Homemade stock is wonderful, but a good-quality store-bought version works too. Add the eighth cup if you like your soup a little more brothy.
- Parmesan Cheese Rind (1) – This little secret ingredient infuses the soup with a deep, savory richness. It’s what makes this soup taste like it’s been simmering all day.
- Stelline Pasta (1 cup, uncooked) – These are the tiny star-shaped pastas that make this dish so nostalgic. They cook quickly and make every spoonful feel a little bit magical.
- Fresh Lemon Juice (1 tablespoon) – A splash of lemon brightens the whole soup, balancing the richness with a touch of freshness.
- Fresh Parsley (3 tablespoons, chopped, plus more for garnish) – This adds a pop of color and a fresh, herby finish that keeps the soup tasting light.
- Parmesan Cheese (for topping) – Grated parmesan on top is optional but highly recommended—it adds that final layer of cozy comfort.
- Lemon Wedges (for serving) – Perfect for those who like an extra spritz of brightness at the table.
With these ingredients, you’re not just making a bowl of soup—you’re creating a family memory. Every spoonful of cozy chicken and stars soup tastes like home, and it’s proof that simple, wholesome ingredients really can deliver the most delicious comfort food.
How to Make Cozy Chicken and Stars Soup
Making cozy chicken and stars soup is easier than you think, and the whole process is wonderfully soothing. It’s one of those recipes where you chop, stir, simmer—and before you know it, your kitchen smells like pure comfort. Here’s the step-by-step breakdown:
Step 1: Melt the Butter and Soften the Vegetables
Start with a large stockpot or Dutch oven over medium-low heat. Add 3 tablespoons of unsalted butter, letting it melt until it’s bubbly and fragrant. Toss in your diced onion, carrots, celery, and garlic, along with a generous pinch of kosher salt and freshly cracked pepper (about ½ teaspoon each to start).
👩🍳 Jessica’s Tip: This is the stage where your house starts to smell incredible—like the promise of good things to come. Stir occasionally, and cook the veggies for about 5–7 minutes until they soften and release their natural sweetness.
Step 2: Season and Add the Chicken
Once the vegetables are tender, stir in the ½ teaspoon of poultry seasoning. This blend of herbs infuses the base with those cozy, herby flavors that make chicken soup so irresistible.
Now, add 1 ½ cups of cooked shredded chicken. You can use leftovers, freshly cooked chicken breast, or—my favorite mom-hack—a store-bought rotisserie chicken. It saves time and makes the soup extra flavorful.
💡 If you’re a fan of easy chicken dinners that double as leftover magic, you’ll love my Garlic Parmesan Crockpot Chicken and Potatoes. It’s another great recipe where leftovers transform into next-day soup perfection.
Step 3: Add the Broth and Parmesan Rind
Pour in 7 cups of chicken stock and drop in the parmesan cheese rind. Give it a good stir, then bring the mixture to a gentle boil. Once it’s bubbling, reduce the heat to a simmer.
✨ The parmesan rind is your secret weapon—it slowly melts down, infusing the broth with a rich, savory depth that makes this soup taste like it’s been cooking all afternoon (when really, you’re just under an hour in).
Step 4: Stir in the Star Pasta
Now for the fun part—the pasta stars! Add 1 cup of uncooked stelline pasta directly into the simmering broth. Stir well to keep the pasta from sticking together. Let it cook uncovered for about 8 minutes, or until the little stars are al dente.
🌟 Watching those pasta stars swirl around in the pot always makes me smile—it’s the simplest touch, but it transforms this soup into something special and nostalgic.
Step 5: Brighten with Lemon and Herbs
When the pasta is tender, squeeze in 1 tablespoon of fresh lemon juice and stir through 3 tablespoons of chopped parsley. Taste the soup and adjust seasoning with more salt and pepper if needed.
👉 At this point, check on the parmesan rind. If it hasn’t fully melted, scoop out what’s left and discard. You’ll be left with all the flavor, none of the chewy bits.
Step 6: Adjust the Broth (Optional)
If you prefer your soup with a little more broth, go ahead and pour in the 8th cup of chicken stock now. Remember, the pasta will continue to soak up some of the liquid as it sits, so adding more broth keeps things nice and soupy instead of too thick.
Step 7: Serve with Toppings
Ladle the soup into bowls and garnish with extra parmesan cheese, a sprinkle of parsley, and a lemon wedge for spritzing at the table.
🍋 That little squeeze of lemon right before eating brightens up every spoonful—it’s the final touch that makes this cozy chicken and stars soup feel fresh and balanced.
Jessica’s Extra Notes
- If you’re making this ahead for meal prep, I suggest cooking the pasta separately and storing it apart from the soup. That way, the pasta won’t soak up all your broth overnight.
- For freezing, leave out the pasta entirely. Freeze the soup base, then cook fresh pasta stars when you’re ready to reheat and serve.
- This soup is versatile—add spinach, peas, or even zucchini if you want to sneak in a few extra veggies.
Tips and Tricks for Perfect Cozy Chicken and Stars Soup
- Cook pasta separately for meal prep: Otherwise, those little stars will soak up your broth overnight.
- Parmesan rind is the secret weapon: Don’t skip it! It transforms the broth.
- Adjust the broth: Like a heartier stew? Keep it at 7 cups. Want a lighter soup? Add the 8th cup.
- Shortcut chicken: Rotisserie chicken works beautifully here.
- Freeze-friendly hack: Make the soup without pasta, freeze it, and add fresh pasta when reheating.
Storage for Cozy Chicken and Stars Soup
- Fridge: Store in an airtight container up to 3 days.
- Freezer: Freeze without pasta for up to 3 months. Add cooked pasta when reheating.
FAQs
Can I use a different pasta shape?
Yes! Orzo, ditalini, or any small pasta will work if you can’t find stelline.
What’s a parmesan rind?
It’s the hard end piece of a parmesan wedge. Toss it in, let it simmer, and it infuses the broth with magic.
Can I make this vegetarian?
Swap the chicken stock for veggie broth and use chickpeas instead of chicken.
Conclusion
There you have it—cozy chicken and stars soup that’s equal parts nostalgic and nourishing. It’s quick enough for a weeknight, soothing enough for a sick day, and tasty enough to make again and again.
Next time you need something that feels like home, let this soup be your go-to. And if you love this, you might also enjoy my Italian Chicken Pastina Soup or White Chicken Lasagna Soup.
So grab your spoon, sprinkle on some parmesan, and let’s make dinnertime feel cozy again.
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Cozy Chicken and Stars Soup: The Ultimate Family Comfort Meal
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: stovetop
- Cuisine: American
Description
This cozy chicken and stars soup is the ultimate comfort meal. Rich broth, tender chicken and pasta stars mixed with vegetables, lemon and parmesan cheese.
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
1. Heat the butter in a large stock pot over medium-low heat.
2. Add in the onion, carrots, celery and garlic with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften.
3. Stir in the garlic cloves and poultry seasoning. Stir in the shredded chicken.
4. Add in 7 cups of chicken stock and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer.
5. Stir in the star pasta. Cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
6. Add in the lemon juice and fresh parsley. Taste the soup and adjust salt and pepper if needed.
7. If the parmesan rind didn’t melt entirely, scoop it out.
8. Decide whether to add the remaining cup of chicken stock depending on how brothy you want the soup.
9. Serve immediately with a lemon wedge, parmesan cheese, and more parsley on top.
Notes
If prepping ahead or storing leftovers, cook the pasta separately to prevent it from absorbing too much broth.
Add the cooked pasta to reheated soup just before serving.
Great for freezing in separate containers without pasta.
