Easy Hearty Chicken and Stars Soup

This soup is my comfort-food cheat code: tender shredded chicken, cozy little star pasta, carrots and celery doing their humble thing, all simmered in a savory broth that tastes like home. It’s fast, forgiving, and somehow feels fancy when you ladle it into bowls and pretend you plated it on purpose.

My husband calls this “the bowl that fixes everything.” True story — after a week of takeout and tired eyes, I made a giant pot and he literally did a happy nap with a spoon in his hand between bites. The kids love the stars (duh), and I love that I can hide extra veggies without a single complaint. It’s become our lazy-Sunday staple and the thing I bring to people when they’re sick or grumpy or just need a hug in a mug.

Kitchen Talk

I once tried to make this with zero prep and dumped frozen chicken straight in — it worked, but the broth was sad and stretched thin. Lesson learned: a little browning on the chicken or a quick sauté of the veggies gives the whole pot personality. Also, if you overcook the stars, they turn into mushy sadness. I learned to add them toward the end and to leave the lid slightly askew when reheating so the pasta doesn’t go full glue. Oh, and once I tossed in a squeeze of lemon at the end and it made the whole thing sing. Don’t skip the sprinkle of parsley if you can help it.

Shopping Tips

– Protein: Pick boneless, skinless chicken breasts or thighs — breasts are lean and fast; thighs add richer flavor if you have time to simmer.
– Vegetables: Look for firm carrots and celery with fresh, crisp stalks; soft celery means it’s been sitting too long.
– Canned Goods: Use low-sodium chicken broth so you control the salt; you can always salt at the end.
– Grains/Pasta: Tiny star (or alphabet/ditalini) pasta cooks fast — buy the kind you like, but check package cook times.
– Fresh Herbs: Parsley brightens everything at the finish; grab a small bunch and chop it right before serving.

Prep Ahead Ideas

– Shred cooked chicken and store in an airtight container in the fridge for up to 3 days so assembly is minutes.
– Chop onions, carrots, and celery the day before and keep them in a sealed container or zip bag — they’ll stay fresh and ready.
– Make a double batch of broth or soup base and freeze in flat zip bags for easy weeknight defrosting.
– Use clear, stackable containers: one for veggies, one for chicken, one for cooked pasta (if prepping fully), so reheating is a one-pot job.

✔Time-Saving Tricks

– Use store-bought rotisserie chicken and pre-cut mirepoix if you want dinner in under 20 minutes.
– Frozen mixed vegetables are totally fine — toss them in near the end to avoid overcooking.
– Cook the stars separately if you plan to freeze the soup; reheat soup and add freshly cooked pasta to avoid mush.
– Skip browning only if you’re truly pressed for time — but if you can, a little color adds huge flavor.

✔Common Mistakes

– Overcooking the pasta: it will swell and steal your broth, leaving the soup gluey — add it near the end or cook separately.
– Not tasting for salt: low-sodium broth is great for control, but always taste and adjust before serving.
– Adding dairy too early: if you use cream (optional), add it off the heat or it can separate.
– I once salted early and then later everything felt flat — fix it by brightening with lemon juice or a splash of vinegar.

What to Serve It With

– Crusty bread or a buttered baguette for dunking and scraping the bowl.
– A simple green salad with vinaigrette to cut the richness.
– Buttery crackers or classic saltines if you’re going full nostalgia.
– Roasted vegetables or a quick sautéed greens side for extra veggies.

✔Tips & Mistakes

– Add the stars last so they keep their shape and texture.
– If the broth tastes thin, simmer uncovered a bit or stir in a spoonful of tomato paste for depth.
– Use a splash of acid (lemon juice or vinegar) at the end to wake the whole pot up.
– If the soup is too salty, add a peeled potato and simmer for 10 minutes to suck up excess salt, then remove.

✔Storage Tips

Store leftovers in airtight containers in the fridge for 3–4 days. If you’re freezing, leave the pasta out and freeze just the broth + chicken + veggies for best texture — add freshly cooked stars when reheating. Cold? Totally edible — my husband ate this straight from the fridge with crackers for breakfast once and swore it was fine. No shame if you do that, but the pasta will be softer.

✔Variations and Substitutions

– Swap chicken for turkey or use canned chicken in a pinch — it changes texture but keeps the vibe.
– Gluten-free? Use GF tiny pasta or rice; add it at the end and cook to package directions.
– Dairy-free: skip any cream and finish with olive oil and herbs.
– Make it heartier by adding white beans or diced potatoes; skip the pasta if you want a lower-carb option.

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Frequently Asked Questions

Easy Hearty Chicken and Stars Soup

This Chicken and Stars Soup is a comforting and hearty meal that is perfect for chilly days.

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Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 medium onion, chopped
• ▢ 2 cloves garlic, minced
• ▢ 1 pound chicken breast, diced
• ▢ 4 cups chicken broth
• ▢ 1 cup small pasta (stars)
• ▢ 2 cups spinach, fresh
• ▢ 1 teaspoon salt
• ▢ 0.5 teaspoon black pepper

Instructions

Preparation Steps

• In a large pot, heat olive oil over medium heat. Add the onion and garlic, sautéing until softened.
• Add the diced chicken to the pot and cook until browned.
• Pour in the chicken broth and bring to a boil.
• Stir in the pasta and cook according to package instructions until al dente.
• Add the spinach, salt, and pepper, cooking until the spinach is wilted.

Notes

This soup is best served warm with a slice of crusty bread.