As a kid I loved Chicken and Stars soup. As I’ve grown older though canned soup just doesn’t cut it anymore. All the preservatives and salt just make it not appealing! I wanted to introduce Alexis to a childhood favorite without resorting to canned soup and I started thinking about making my own. This version has a few more vegetables than the canned variety and of course less salt! Overall I was very impressed and Alexis loved it, so what more can you ask for?
What You’ll Need:
Extra virgin olive oil
4 stalks of celery, chopped
1 small onion, chopped
2 large carrots, chopped
1 leek, chopped
Freshly ground black pepper
2-3 cups of chicken, chopped (You can use white or dark meat or even a little of both. Add more or less, it’s up to you.)
2 boxes of chicken stock (Or the equivalent of homemade stock, which I actually used)
1/2-1 cup of star pasta
In a large stock pot saute veggies until tender with a pinch of sea salt and some freshly ground black pepper. Stir in chicken and chicken broth and bring to a quick boil. Reduce heat to a simmer and cook for 20-30 minutes to let the flavors meld. Add star pasta and cook until pasta is tender, roughly 5 minutes. Serve immediately.
Notes: I thought about adding peas in after the fact. I think they would have made a nice addition, especially since I have some fresh peas in the fridge. Alexis thought it would be fun to add tomatoes into the soup and I think we might try that next time. She’s all about tomatoes and tomato based soups. It would take this soup to a whole different level!