Chicken and Stars Soup
- Yield 6
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Chicken and Stars Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 1 tablespoon olive oil
- 1 small white onion
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 8 cups good-quality chicken stock
- 2 cups finely-chopped cooked chicken
- 2 bay leaves
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon crushed red pepper flakes
- 1 cup uncooked stelline (star-shaped pasta)
- fine sea salt and freshly-ground black pepper
- optional garnishes: freshly-grated Parmesan, lemon wedge, and/or chopped fresh parsley
Method
Sauté the mirepoix. Warm the oil in a large stockpot over medium-a hot burner. Tip in the onion, carrots, celery and sauté for 5 minutes, stirring occasionally. Tip in the garlic and sauté for 2 minutes, stirring frequently.
Let it bubble gently. Tip in the chicken stock, chicken, bay leaves, rosemary, thyme, crushed red pepper flakes and stir to combine. Continue cooking until the broth reaches a let it bubble gently. Tip in the pasta and cook, stirring frequently, until it is al dente.
Salt Lift and discard the bay leaves. Taste and season the soup with salt and pepper (and/or additional herbs) as needed.
Plate Plate warm with your desired garnishes and enjoy!
