Chicken and Stars Soup

Ingredients

1 tablespoon olive oil – for sautéing the vegetables

2 cups diced carrots – fresh or frozen, for sweetness and color

6 cups reduced-sodium vegetable broth – or chicken broth (about 1 quart plus one 14.5-ounce can)

2 cups star-shaped pasta (stelline or pastina) – or substitute with orzo if unavailable

1 cup shredded cooked chicken – rotisserie chicken works perfectly for ease and flavor

½ teaspoon salt – or to taste, for seasoning the soup

Parmesan cheese, fresh parsley, and lemon juice (optional) – for garnish and a bright finishing touch

Heat a medium pot over medium heat. Add the olive oil and warm briefly.

Add the diced carrots, stirring to coat. Cover and cook for about 4 minutes to begin softening.

Pour in the broth and increase the heat to high. Bring to a boil, then reduce to medium for a steady simmer with small bubbles.

Stir in the star pasta and cook for 5–6 minutes, or until tender.

Add the shredded chicken and stir to combine.

Season with salt to taste. Serve hot, garnished with Parmesan, fresh parsley, and a squeeze of lemon juice, if desired.