Description
This chicken and stars soup is reminiscent of the Campbell's version you grew up with, but homemade and so much better. It's loaded with vegetables, basil, and lots of love. It's perfect with a warm slice of homemade bread.
Ingredients
2 tablespoons extra virgin olive oil
6 stalks celery, chopped
1 cup diced carrots
1 sweet onion, diced
1 teaspoon salt
2 teaspoons black pepper
2 teaspoons Italian seasoning
1/2 teaspoon crushed red pepper (omit or reduce if you don't like spicy food)
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
4 cloves garlic, minced
64 ounces chicken bone broth
Juice of 1 lemon
2 cups water
2 bay leaves
1 rotisserie chicken, shredded
7 ounces star pasta
1 cup roughly chopped fresh basil
1/2 cup grated parmesan
Instructions
- Add olive oil, celery, carrots, onions, and seasonings (up to the paprika) to a large pot or dutch oven over medium heat. Cook for 10 minutes, stirring occasionally, until the onions are soft and transparent. Then add the garlic and cook for an additional minute.
- Add chicken broth, lemon juice, water, bay leaves, and chicken to the pot. Turn the heat to medium high and bring to a boil. Then reduce the heat to medium and simmer, uncovered, for 15 minutes.
- Add the star pasta and cook until al dente, about 10 minutes. Then add the basil and parmesan cheese and turn off the heat. Serve immediately with extra parm on top.
Notes
Cook the soup with the lid off. Cooking with the lid off increases evaporation, which makes the broth a little thicker and more concentrated. I think the flavors are stronger and better without the lid.
Nutritional information is only an estimate.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 376
- Sugar: 7.2 g
- Sodium: 1749 mg
- Fat: 12.7 g
- Carbohydrates: 37.5 g
- Protein: 27.9 g
- Cholesterol: 63.3 mg
