Chicken and Stars Soup

5 from 1 vote

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!

Prep Time15

Cook Time20

Total Time35

Course: Main Course, Soup

Cuisine: American

Keyword: chicken soup, chicken soup recipe

Servings: servings

Calories: 311kcal

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

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 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.

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.

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.

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 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.

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.

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.

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.