Looking for a hearty soup that both children and adults will love? Try this easy recipe for chicken and stars soup.
I’m at it again… Making another pot of soup. This time it’s a kid-friendly soup. I grew up eating canned chicken and stars soup. During a recent stroll through the pasta aisle I saw a box of pastina (also known as stars) and I knew I had to make a childhood favorite of mine.
Did you know that growing up I would eat soup for breakfast? Like every day. My mom always struggled with my pickiness and I think one day decided to let me eat soup for breakfast and the rest was history… Just about everyday I would have a bowl of soup. Most days/weeks/months it was the canned variety and occasionally my mom would have a homemade pot of soup available and I would devour it before anyone could get to it!
This chicken and stars soup is easy to make and best of all most of the contents come directly from the chicken stock I made from a $5 rotisserie chicken. If you like to make (and of course eat) soup I highly recommend you checkout my post on making your own stock from a rotisserie chicken. As the weather starts to get cooler, pack your kids or yourself a thermos full of chicken and stars soup to enjoy during lunch! Or making it for dinner and serve with a salad and crusty bread!
Looking for a hearty soup that both children and adults will love? Try this easy recipe for chicken and stars soup full of fresh vegetables and chunks of chicken.
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
2 tbsp chicken fat (or unsalted butter)
2 cups, diced carrots
4 stalks celery, diced
1 onion, diced
1 tsp salt
1/2 tsp black pepper
8 cups chicken stock
2 cups water
2 chicken bouillon cubes
2 cups cooked dark chicken, shredded
1 zucchini, halved and sliced
1 yellow squash, halved and sliced
1 cup pastina
1 tsp fresh dill
In a large stock pot, place the chicken fat in the pot (or butter) on medium heat until hot (about 1-2 minutes).
Then add the diced carrots, celery, onions, salt, and black pepper. Cook with lid on for 10 minutes on medium-high heat. Stirring occasionally.
Then add in the chicken stock, water, chicken bouillon cubes, and shredded chicken. Cook for an additional 10 minutes until soup begins to boil. Then add in the zucchini, yellow squash, pastina, and fresh dill and cook for 6 minutes. Serve soup immediately or let rest to room temperature and store in a sealed container for up to one week.
I'm Katie Jasiewicz: home cook, food blogger, and recipe developer. I’ve always had a love for cooking, and more so in the past few years a love for eating! Join me on a culinary adventure where life always tastes good. (more)
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