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.