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!
Chicken and Stars Soup
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 is made in under an hour.Print Pin Rate
- Stove Top
- 1 Ladle
- 2 tablespoon chicken fat or unsalted butter
- 2 cups diced carrots
- 4 stalks celery diced
- 1 onion diced
- 1 teaspoon salt
- ½ teaspoon 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 teaspoon 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.
- Storage - Place leftover soup in an air tight container let it rest to room temperature and store in the refrigerator for up to one week.
- Save Time - Save time and use precooked chicken for the soup. I love to grab a rotisserie chicken from the store to save time.
- Servings - This soup makes roughly 8 one cup servings.
Serving: 1c | Calories: 630kcal | Carbohydrates: 37g | Protein: 73g | Fat: 20g | Saturated Fat: 5g | Cholesterol: 183mg | Sodium: 1313mg | Potassium: 1436mg | Fiber: 2g | Sugar: 9g | Vitamin A: 448IU | Vitamin C: 14mg | Calcium: 151mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @KatieJasiewicz or tag #katiescucina!
Kayle (The Cooking Actress)
chicken & stars=happy childhood 🙂
I know me too! 🙂
This is just what I need on this cool rainy day!
ahu @ ahueats
we’re definitely getting into ‘warm, cozy soup’ territory – and this fits the bill! Love the addition of dill, it just makes everything brighter and more fragrant!
keri @ shaken together
I LOVE that you made homemade chicken & stars soup – that was one of my faves growing up, too!
I’m always trying to get creative and make different soups!