Chicken and Stars Soup
Total Time
40 minutes
Prep Time
10 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(8)
Ingredients
6 servings
- 1 tablespoon olive oil
- 1 small white onion
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups good-quality chicken stock
- 2 cups finely-chopped cooked chicken
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 cup uncooked stelline (star-shaped pasta)
- fine sea salt and freshly-ground black pepper
- optional garnishes: freshly-grated Parmesan, lemon wedge, and/or chopped fresh parsley
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Preparation
Step 1
Sauté the mirepoix
Step 2
Heat the oil in a large stockpot over medium-high heat. Add the onion, carrots, celery and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring frequently.
Step 3
Simmer
Step 4
Add the chicken stock, chicken, bay leaves, rosemary, thyme, crushed red pepper flakes and stir to combine. Continue cooking until the broth reaches a simmer. Add the pasta and cook, stirring frequently, until it is al dente.
Step 5
Season
Step 6
Remove and discard the bay leaves. Taste and season the soup with salt and pepper (and/or additional herbs) as needed.
Step 7
Serve. Serve warm with your desired garnishes and enjoy!
Step 8
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