If you’re in need of a quick and cozy dinner, or are feeling a bit under the weather, then you definitely NEED this chicken and stars soup! Ready in about 30-40 minutes, this soul-warming soup recipe is made with simple ingredients and can easily be adapted to your tastes.
This is one of my Soup recipes I know you’ll want to keep on hand!
This time of year, when the weather is starting to warm up, while I’m anxiously awaiting Spring, my body craves winter comfort foods… like soup.
Not only are soups delicious, but they absolutely hit the spot on a cold evening.
Plus, soup is great to make ahead of time, or at least prep ahead, which is absolutely perfect for those weeknights where you need dinner on the table pretty quickly!
This soup is hearty and savory; packed with plenty of tasty veggies, juicy chicken, and tender rice in a rich and slightly creamy broth. So grab a big piece of crusty bread, and let’s dig in!
Why you’ll love this recipe!
Soups like this one are soul-warming, ultra cozy, and packed with bold flavors!
- Easy – this recipe uses a shredded rotisserie chicken, so it comes together easily.
- Quick – because of using a rotisserie chicken, this recipe is made in 40 minutes or less.
- Adaptable – this recipe is easily adapted to your tastes and preferences.
What do I need to make this recipe?
- Butter – I prefer to use unsalted, but salted will also work well.
- Onion – I like to use a yellow or white onion.
- Carrots – not baby carrots, pick up the whole carrots that are longer.
- Celery – I like to use celery hearts, but regular celery will also work.
- Garlic – if you’d rather use pre-minced garlic, try using about 2 tsp.
- Seasonings – in this recipe, these are poulty seasoning, salt, pepper, thyme, rosemary, and red pepper flakes.
- Chicken – you want about 2 cups, which I like to get from a rotisserie chicken.
- Chicken stock – I prefer to use reduced sodium chicken stock, so the salt level can be controlled.
- Bay leaf – you can use fresh, but dried bay leaves are more readily available.
- Parmesan – shredded Parmesan cheese is added before serving, but to add TONS of great flavor, cut off the rind of a wedge of Parmesan cheese and add it to the soup as it cooks.
- Pasta – the star shaped pasta is called stelline, but other types of short cut pasta can be used.
- Lemon juice – freshly squeezed is my preference, but in a pinch, bottled will also work.
- Parsley – this adds a bit of freshness, as well as a vibrant color.
How to make hearty chicken and stars soup:
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Cook aromatics. Sautéing the vegetables softens them, as well as enhances their flavor.
- Add seasonings. It may look like a lot, but remember that a large amount of liquids will be added.
- Add chicken. Just give it a good stir.
- Add stock and bay leaf. Bay leaves add a subtle flavor that really goes well with almost any soup.
- Bring to a boil, add pasta and simmer. Keep the lid off while it’s simmering, and stir occasionally.
- Finish. Remove bay leaf, stir in lemon juice and parsley, then top with Parmesan cheese.
Helpful Tip!
It’s very helpful to have all your vegetables be about the same size, so they cook evenly, and are done at a similar time.
Variations of this recipe
- Chicken – meals like this one are great if you have some leftover chicken in your refrigerator. We love to use a rotisserie chicken, as it adds great flavor. And if you’d prefer to use dark meat (like from chicken thighs), as opposed to white meat, please feel free.
- Raw chicken – if you’d prefer to make this recipe using raw chicken, you can add one or two boneless skinless chicken breasts when you add the chicken stock. Let it come up to a high simmer, and simmer uncovered for 10-18 minutes, depending on the size of the chicken, or until it reaches 165°F. Remove to a plate, then add the rice and proceed with the rest of the recipe. While the soup is cooking, shred the chicken and add it back to the pot.
- Veggies – carrots, celery, and onion are the classic vegetables used in a chicken soup, but if you’d like to use different ones (like squash when it’s in season, etc) you absolutely can.
- Chicken stock – I prefer to use a reduced sodium chicken stock, but if all you have is regular, just omit the salt. Then when the soup is finished cooking, give it a taste and add some salt as needed.
- Pasta – this recipe was tested with stelline pasta (which is a star shape). Other varieties of short cut pasta will work (such as ditallini, acini di pepe, etc), but likely have different cooking times, and could potentially need more liquid.
- Dairy – if you’d like to make this a creamy chicken and stars soup, try ading a splash of heavy cream, evporated milk, whole milk, or half and half.
FAQ’s
While I’m absolutely certain that it can be cooked in those ways, I haven’t tested it to be certain on the times. However, I’ll give my estimations on cooking instructions in the “chef tips” section of the recipe below.
Unfortunately, it can take on a somewhat mushy texture. Pasta absorbs stock/broth as it cooks, as well as during storage. Cooking it all together definitely saves on dishes! However, if you’ll be storing leftovers, I do recommend cooking the pasta separately.
Making chicken soup ahead of time
In general, soups are amazing to make ahead, since most of the time they actually taste better the next day! All the flavors have had time to really meld together.
However soups that have grains or pasta in them can be tricky to make ahead, as the pasta/grains will absorb more of the liquid in the soup than you’d like.
I’ve found you have two options for soup recipes like this one (with grains and/or pasta).
Prep ahead:
- Chicken – if you’re using cooked chicken that isn’t shredded, you can shred it ahead of time and keep it refrigerated.
- Veggies – the carrots, celery, onion, and garlic can be chopped and kept refrigerated.
- Spices – the poultry seasoning, salt, pepper, thyme, rosemary, and red pepper flakes can be measured, combined, and stored at room temperature.
Cook pasta separately:
- If you want to still make the soup ahead of time, you can cook the pasta separately.
- Make sure to store the soup and pasta separately as well, then just reheat them together.
Storage
Leftover soup should be refrigerated in an airtight container and enjoyed within 3-4 days. Keep in mind, that the pasta will absorb some of the broth and possibly be a bit mushy.
If you plan to keep a large portion of this soup as leftovers, I highly advise cooking the pasta separately, and storing it separately.
Freezing
This soup can also be frozen for longer storage.
Once the soup has cooled, transfer it to a freezer safe container and freeze for up to 3 months. Thaw in the refrigerator, then reheat.
Just as with making this soup ahead of time, it will freeze best if you cook the pasta separately, and freeze it separately as well.
More Cozy Soup Recipes:
My Favorite Dutch Oven/Soup Pot!
This is my secret weapon in the kitchen! I use this dutch oven for making bread, soups/chilis, frying and more. Since LeCreuset is expensive, this is a more economical option that’s still a great pot!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
Soup
- 3 Tbsp unsalted butter salted can be used instead
- 1 medium yellow onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 4 cloves garlic minced
- 1 tsp poultry seasoning
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary
- pinch red pepper flakes
- 2 cups cooked and shredded chicken I use a rotisserie chicken
- 8 – 10 cups reduced sodium chicken stock amount will depend on how thick you want the soup to be
- 1 dried bay leaf
- 1 rind from a wedge of Parmesan cheese optional but recommended
- 1 cup dried stelline pasta pasta stars
- 1 1/2 Tbsp lemon juice freshly squeezed is best
- 2 Tbsp minced fresh parsley
Garnishes
- lemon slices
- additional fresh parsley
- sprinkle of black pepper
- grated Parmesan cheese
Instructions
Saute vegetables
- Heat a large dutch oven or stockpot over MED heat. Add 3 Tbsp unsalted butter, and once melted, add 1 medium yellow onion, 3 carrots, and 2 stalks celery. Cook, stirring occasionally for 5-6 minutes, or until softened and slightly golden at the edges.
- Add 4 cloves garlic and cook for about 30 seconds, or until fragrant.
Add seasonings and chicken
- Add 1 tsp poultry seasoning, 1/2 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, pinch red pepper flakes. Add 2 cups cooked and shredded chicken and stir to combine.
Add liquid and cook
- Pour in 8 – 10 cups reduced sodium chicken stock, 1 dried bay leaf, and 1 rind from a wedge of Parmesan cheese (if using). Stir well and increase the heat to MED HIGH. Bring to a boil.
Simmer
- Once boiling, reduce heat to a simmer. Add 1 cup dried stelline pasta and cook, uncovered, for about 8 minutes, or until pasta is cooked to al dente.
Finish
- Remove bay leaf and Parmesan rind. Stir in 1 1/2 Tbsp lemon juice and 2 Tbsp minced fresh parsley. Taste and adjust seasonings if needed.
Serve
- Serve hot, with the following garnishes if desired (lemon slices, additional fresh parsley, sprinkle of black pepper, grated Parmesan cheese). A nice piece of crusty bread goes great with this soup as well.
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Chef Tips
- I’ve estimated that this recipe serves about 6-8, however I don’t measure my serving sizes precisely, and the exact serving size is up to you.
Slow Cooker Instructions:
- As mentioned earlier in the post, these are estimations, as I haven’t specifically tested this recipe in the slow cooker.
- With pre-cooked chicken:
- Omit butter.
- Add all ingredients (except chicken, pasta, lemon juice, and parsley) to the insert of a slow cooker.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4.
- Remove bay leaf and cheese rind (if used). Cook pasta separately and set aside, and add shredded chicken to the slow cooker about 45 minutes before serving.
- About 5 minutes before serving, add lemon juice and parsley and stir.
- To serve, add pasta to a bowl, then top with a couple of ladles of the soup. Stir and garnish.
- With raw chicken:
- Omit butter.
- Add all ingredients (except pasta, lemon juice, and parsley) to the insert of a slow cooker.
- Cover and cook on LOW for 6-8 hours, or HIGH for 3-4.
- Remove bay leaf and rind (if used). Remove chicken to a cutting board and shred.
- Cook pasta separately and set aside, and add shredded chicken, lemon juice, and parsley to the slow cooker about 15 minutes before serving.
- To serve, add pasta to a bowl, then top with a couple of ladles of the soup. Stir and garnish.
Instant Pot Instructions:
- As mentioned earlier in the post, these are estimations, as I haven’t specifically tested this recipe in the Instant Pot.
- With pre-cooked chicken:
- I would saute the carrots, celery, and onion in the butter in the Instant Pot.
- Add garlic, seasonings, pasta, stock, and the bay leaf (and the cheese rind if using) and pressure cook on high for 4-5 minutes.
- Perform a quick pressure release, then turn the saute function back on.
- Remove bay leaf and rind, then add shredded chicken, lemon juice, and parsley.
- Serve as desired with garnishes.
- With raw chicken:
- I would saute the carrots, celery, and onion in the butter in the Instant Pot.
- Add raw chicken, seasonings, stock, and the bay leaf (plus the cheese rind if using) and pressure cook on high for 10 minutes.
- While the soup is cooking, boil the pasta separately, then drain and set aside.
- Let the pot sit (performing a natural pressure release) for 5-8 minutes, then turn the valve to release any remaining pressure.
- Remove chicken to a bowl/cutting board and shred.
- Turn the saute function back on.
- Remove bay leaf and rind, then add shredded chicken, lemon juice, parsley, and cooked pasta.
- Serve as desired with garnishes.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Lisa says
Good soup, spicy, but my fault. I couldn’t get a Rotisserie chicken so I bought chicken breasts and air fried them with pepper, salt and poultry seasoning. That made the soup extra peppery, then again I only used 7 cups of chicken broth but I used the juice of two lemons which we loved! I’d make again…thanks!