Chicken Soup with Stars

This is one of those simple recipes that is guaranteed to make you feel better, no matter what ails you. Whether you're sick, tired, sick of being tired, tired of being sick, or just love a good bowl of soup—this is the recipe for you. It's not a miracle cure, but it's pretty darn close. You can make your broth from scratch or cheat a little and buy it at the store. No matter how you make it it turns out perfect every single time. If you have any left over it freezes well, so makes sure to keep some on hand for last minute company or when you don't feel like cooking.

Chicken Soup with Stars

Chicken Soup with Stars
makes approximately 6 - 8 servings

Ingredients

2-3 chicken leg quarters
1 cup onion, diced
1 cup baby carrots, sliced
1 cup celery, diced
32-64oz chicken broth (see notes)
7oz star pasta, either pastilla or stelline (see notes)
1 teaspoon salt, or more to taste
fresh ground pepper, to taste

Directions

  • Add chicken leg quarters, onions, carrots, celery, and 32 ounces of chicken broth to the crockpot, set to high, and cook for 3-4 hours or until chicken is thoroughly cooked.
  • Remove the cooked chicken and allow it to cool before shredding the meat. Return shredded chicken to the crockpot.
  • On the stove partially cook your star pasta. Since cooking time on the various shapes is different, cook your pasta for half the time stated on the package, drain, and add it to the crockpot to finish cooking.
  • Allow the soup to cook for an additional 30 - 60 minutes, or until the pasta has cooked completely and the carrots are no longer crunchy. Cooking time varies greatly between models of crockpot, so I suggest checking the soup periodically during the final step so you don't overcook the pasta.
  • Add salt and fresh ground pepper to taste, as well as additional chicken broth as necessary (up to 32 ounces.) The partially cooked star pasta soaks up a lot of the broth while cooking, infusing it with flavor. Add the amount of broth you feel is necessary, you may not want to use the full 32 ounces.

Notes

This recipes calls for store bought broth because it's convenient, but I highly recommend making your own if you have the time. It's a fairly simple although somewhat time consuming process, however the results are definitely worth it.

To save time you can make this with leftover chicken, you'll need about 2 cups worth. I prefer to use chicken leg quarters as they're the least expensive cut of chicken sold in my area. I can usually pick them up for $0.49/lb where as a whole chicken usually runs about $1.19/lb.

This recipe is incredibly flexible, so add to it! Try adding fresh herbs or garlic to mix things up a bit. When it comes to chicken soup there is no wrong way.