Chicken and Stars Soup

With a quick cooking time, a veggie-loaded base, and most comforting texture and flavor, this Chicken and Stars Soup is an all-time favorite family meal. It’s soothing when illness strikes and just makes for a fast and yummy meal when you need it.

Chicken and Stars Soup

Over the past few years, we’ve been working our way through making soup more regular in our dinner rotation and this Chicken and Stars soup is at the top of our list. With fun star pasta, tender chicken, and a base of veggies, this soup is both yummy and nutritious.

I think of this as a variation on my favorite Pastina Soup and my family loves the chicken in this one. But the beauty of this is that it’s still such a straight forward method and fast cooking time, that this is a brilliant family dinner any day of the week.

I love this with a big squeeze of lemon, my kids like it with Parmesan. It’s very versatile, so do what your family enjoys most.

Ingredients You Need

Here’s a look at the ingredients you need to make this recipe so you know what to have on hand. (This La Moderna star pasta is a great price if you need an online option.)

• Olive oil: I use extra-virgin olive oil in my cooking, so that’s what I use here to start cooking the carrots.
• Carrots: I dice fresh carrots, but you can also use frozen diced carrots to save a prep step in this recipe.
• Reduced-sodium vegetable broth (or chicken broth): You can use any broth you prefer. I like to do this with my Vegetable Broth, which has three vegetables blended right in.
• Star pasta: Look for stelline, estrellas, or pastina at your store, or use orzo pasta.
• Cooked chicken: Rotisserie chicken or other leftover chicken is great here. I’ve also made this with Pan-Seared Chicken Tenders and also by just adding finely diced chicken to the broth at the same time as the pasta.
• Parmesan cheese, minced fresh parsley, fresh lemon juice, optional, to top the soup.

Step-by-Step Instructions

Below is an overview of how to make this soup recipe for kids so you know what to expect from the process. Scroll down to the end of the post for the full amounts and timing.

1. Heat a medium pot over medium heat. Add the oil to warm.
2. Add the carrots and stir to coat. Cover and cook briefly. Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it’s a simmer with regular small bubbles.
3. Add the pasta and cook until tender. Stir in the chicken.
4. Season to taste with salt and serve with Parmesan, minced parsley, cracked black pepper, and/or fresh lemon juice if desired.

How to Store

Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb all of the broth in the storage container).

Where to Find Star Pasta

Star pasta is called pastina and stelline. The size of stelline is a little larger than pastina. Find star pasta here or look in the pasta aisle in your supermarket. (Target’s storebrand makes stelline so it’s often available there if your store has a grocery section.) You can also use orzo if that’s easier to find.

Best Tips for Success

• I like to make this with my Vegetable Broth, but chicken broth also works.
• If using any other pasta shape, check the cooking time on the package and adjust accordingly.
• Use just 1 cup of carrots if you prefer. Use celery with the carrots if you’d like. Swap in frozen diced carrots if that’s easier.
• The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken. You can add more broth if desired, though the thicker soup does make it easier for the kids to eat.
• I love my serving with a lot of lemon, parsley, and Parmesan. You might also like crushed red pepper flakes.
• To make this vegetarian, omit the chicken and add 14.5 ounce can of drained and rinsed white beans.
• You can also make my Pastina Soup with star pasta.

I’d love to hear your feedback on this post, so please rate and comment below!

• Heat a medium pot over medium heat. Add the oil to warm.

• Add the carrots and stir to coat. Cover and cook for 4 minutes.

• Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it’s a simmer with regular small bubbles.

• Add the pasta and cook for 5-6 minutes or until tender.

• Stir in the chicken.

• Season to taste with salt and serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.

• Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb all of the broth in the storage container).
• I like to make this with my Vegetable Broth, but chicken broth also works.
• If using any other pasta shape, check the cooking time on the package and adjust accordingly.
• Use just 1 cup of carrots if you prefer. Use celery with the carrots if you’d like.
• The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken. You can add more broth if desired, though the thicker soup does make it easier for the kids to eat.
• Star pasta is called pastina and stelline. The size of stelline is a little larger than pastina. Find star pasta here or look in the pasta aisle in your supermarket. (Target makes stelline.) You can also use orzo if that’s easier to find.

Calories: 417kcal, Carbohydrates: 69g, Protein: 23g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 30mg, Sodium: 339mg, Potassium: 192mg, Fiber: 5g, Sugar: 6g, Vitamin A: 5353IU, Vitamin C: 2mg, Calcium: 16mg, Iron: 3mg