Chicken and Stars Soup (No Chicken Meat)

Ingredients

1 tablespoon vegetable oil

1 clove garlic

⅓ cup carrot, shredded or tiny diced

⅓ cup celery tiny diced or thinly sliced

4 cups chicken stock (see note for veg version)

2 cups water

1 cup pastina or stelline pasta

¼ teaspoon garlic powder

½ teaspoon onion salt

Spices: thyme, turmeric, tarragon, parsley, celery salt, white pepper season to taste for preferred flavor

salt and black pepper to taste

Instructions

Heat the oil in a stock pot over medium high heat.

Once shimmering, add the carrots, celery, and garlic. Saute for 2-3 minutes or until barely beginning to brown.

Add the chicken stock, water, and pasta. Bring to a boil.

Once boiled, simmer over medium low heat for 6-7 minutes. Season to taste with herbs in recipe as desired while simmering, see note on herb and spice additions.

Remove from heat and serve.

Nutrition Information:

Serving Size: 1 cup (240g)

Frequently Asked Questions:

Can I use vegetable stock instead of chicken stock to make this soup vegetarian?

Yes, you can substitute vegetable stock for chicken stock to make this soup vegetarian-friendly.

Simply ensure that the vegetable stock you use is flavorful and complements the other ingredients well.

What can I use instead of pastina or stelline pasta if I can’t find them?

If pastina or stelline pasta is not available, you can use other small pasta shapes such as orzo, ditalini, or small shells as alternatives.

The key is to use a pasta shape that cooks quickly and complements the texture of the soup.

I’m watching my sodium intake. Can I reduce the amount of salt in this recipe?

Yes, you can adjust the amount of salt and other seasonings according to your taste preferences and dietary restrictions.

Feel free to reduce the salt or use low-sodium chicken stock to control the sodium content of the soup.

Can I add other vegetables to this soup?

Absolutely! This soup is versatile, and you can customize it by adding additional vegetables such as diced onions, peas, corn, or spinach.

Just adjust the cooking time accordingly to ensure that all the vegetables are cooked through.

How long does this soup keep in the refrigerator?

This soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheat it gently on the stovetop or in the microwave until heated through before serving.

If the soup thickens upon cooling, you can add a little water or broth to adjust the consistency.

Can I use fresh herbs instead of dried ones in this recipe?

Yes, you can substitute fresh herbs for dried ones.

Keep in mind that fresh herbs have a milder flavor, so you may need to use a larger quantity compared to dried herbs.

Add them towards the end of cooking for the best flavor.

Is it necessary to cook the pasta separately before adding it to the soup?

No, you can cook the pasta directly in the soup broth.

Just ensure that you adjust the cooking time according to the instructions on the pasta package to avoid overcooking.

Can I freeze this soup for later use?

Yes, you can freeze this soup for later consumption.

Allow the soup to cool completely before transferring it to freezer-safe containers or resealable bags.

Freeze for up to 3 months.

Thaw overnight in the refrigerator before reheating.

Can I make this soup in a slow cooker?

Yes, you can adapt this recipe for a slow cooker.

Simply sauté the garlic, carrots, and celery in a skillet before transferring them to the slow cooker along with the remaining ingredients (except for the pasta).

Cook on low for 6-8 hours or on high for 3-4 hours, then stir in the cooked pasta before serving.

Is this soup suitable for children?

Yes, this soup is generally kid-friendly due to its mild flavors and familiar ingredients.

However, you may want to adjust the seasonings according to your child’s taste preferences and age.

Additionally, ensure that the pasta is cut into small, manageable pieces for younger children.