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Chicken and Stars Soup served in a white bowl.
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Chicken and Stars Soup Recipe

This delicious and comforting chicken and stars soup is full of flavor with tender chicken, colorful veggies, and fun star-shaped pasta.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Soup
Cuisine: American
Servings: 6
Calories: 250kcal
Author: Judy Wilson

Ingredients

  • 1½ pounds Boneless, Skinless Chicken Thighs, raw and chopped
  • 1 cup Stars Pasta
  • 1 Onion, chopped
  • 2 Medium Carrots, chopped
  • 3 Cloves Garlic, finely chopped
  • 3 Ribs Celery, chopped
  • 5 cups Chicken Broth
  • 1-2 teaspoons Salt
  • 1 teaspoon pepper
  • 2 Tablespoons Olive Oil
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • ½ teaspoon Red Pepper Flakes

Instructions

  • Cut the chicken thighs into cubes. Season with salt and pepper.
  • Add olive oil to a large pot over medium heat. Once the olive oil has warmed, add the seasoned chicken breasts. Allow to cook, stirring the chicken so it doesn't get stuck to the bottom, for about 8 minutes until cooked through.
  • Remove the chicken and place in a bowl to the side. Add the chopped onion to the large pot, season with salt and pepper, and allow to cook until just starting to become translucent. About 3 minutes.
  • Then add the minced garlic, celery, and carrots. Stir around and allow to cook for 2-3 minutes.
  • Add the chicken back to the pan and add the onion powder, garlic powder, and red pepper flakes. Stir to fully combine.
  • Add the chicken broth and allow it to come to a boil.
  • Cook for 10 minutes then add the star pasta and cook for 8 more minutes or until the pasta has cooked all the way.
  • Taste the soup and season with more salt and pepper if it needs it.
  • Serve and enjoy!

Notes

I used tiny star pasta for this recipe, which I found at Target. It’s also available at many grocery stores in town and online.
If you plan on eating this over a long period of time, I recommend cooking the pasta separately since it will soak up a lot of the broth and become mushy.
You can substitute chicken breasts in this recipe, or you can use rotisserie chicken to cut the time down. You’ll want to make sure that the vegetables soften before serving.
Store any leftovers in an airtight container in the fridge for up to 3 days.

Nutrition

Calories: 250kcal | Carbohydrates: 14g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 112mg | Sodium: 1250mg | Potassium: 502mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3570IU | Vitamin C: 4mg | Calcium: 46mg | Iron: 1mg