Chicken and Stars Soup
A comforting and easy chicken and stars soup that's perfect for dinner or lunch.
Equipment
- large pot
Ingredients
- 2 tablespoons olive oil
- 1 small onion, finely diced
- 3 medium carrots, peeled and finely diced
- 3 medium celery stalks, finely diced
- 2 cloves garlic, minced or grated
- 4 cups chicken broth plus extra as needed to thin the soup at the end
- 1.5 cups water
- 1 piece bay leaf
- 1 teaspoon fresh thyme leaves or ½ teaspoon dried thyme
- 2 cups cooked, shredded chicken
- 0.75 cup dry star shaped pasta also called 'stelline' or 'estrellas'
- fresh lemon juice optional garnish
- chopped fresh parsley or thyme optional garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften (about 3-5 minutes).
- Add chicken broth, water, bay leaf, and thyme. Bring to a boil; reduce heat to low, cover, and simmer until vegetables are tender (about 10 minutes).
- Stir in cooked chicken and dry pasta. Simmer, uncovered, until the pasta is tender (about 8-10 minutes). Stir regularly so that the pasta doesn’t stick.
- Remove bay leaf. Season soup with salt and pepper, to taste. Stir in extra chicken broth to thin, as necessary.
- Ladle soup into bowls and garnish with fresh lemon juice and chopped fresh herbs, if desired.
Notes
Dice the vegetables into very small pieces, and don’t overcook the noodles to avoid mushiness. Taste and season as you go, and a fresh herb garnish adds a bright touch.
Nutrition
Serving: 1cupCalories: 188kcalCarbohydrates: 17gProtein: 16gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 37mgSodium: 552mgPotassium: 279mgFiber: 2gSugar: 3gVitamin A: 4400IUVitamin C: 3mgCalcium: 32mgIron: 1mg
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