This cozy chicken and stars soup is the ultimate comfort meal: a rich, savory broth with tender chicken, tiny star-shaped pasta, vegetables, lemon and Parmesan. It’s a simple, comforting dinner that feels both homey and special.
It’s officially soup season, and this bowl is the kind of soup everyone will want on repeat.
This chicken and stars soup is essentially a classic chicken noodle made with stelline (mini pasta stars). A squeeze of fresh lemon, a Parmesan rind, and fresh parsley lift the flavors so the broth tastes bright and rich. The tiny pasta turns every spoonful into a balanced bite of broth, chicken and vegetables.
It’s irresistibly crave-worthy and comfortingly familiar, with a little playful twist from the star pasta.
Those little stelline are adorable and kid-friendly — they make mealtime more fun and easier for small mouths. More importantly, the small pasta means every spoonful has a bit of everything: chicken, carrot, celery and pasta together. That concentrated flavor and texture is one of my favorite things about using tiny pasta.
The small shape also makes the soup feel heartier. Even though it’s a brothy soup, it comes across as substantial because the ingredients are bite-sized and sit on the spoon together. It’s the perfect balance of light and satisfying.
This recipe is based on a favorite chicken-and-orzo soup, and it keeps the elements that make that version so good: lemon for brightness, a Parmesan rind for depth and fresh herbs for lift. Those additions make a simple soup taste elevated without extra fuss.
Weeknight-friendly, too: when time is tight I often use rotisserie chicken to save effort. As long as you start with a good-quality chicken stock and add the lemon, Parmesan and herbs, you’ll end up with a flavorful, comforting soup in under an hour.
For make-ahead meals or leftovers, cook the pasta separately and store it aside from the soup base. The stelline will soak up broth as the soup sits, so keeping them separate prevents the soup from becoming too thick. When ready to serve, combine and reheat gently.
My kids love this version more than classic chicken noodle because the stars are fun and easy to eat. I love the Parmesan-forward broth — it’s cozy, comforting and full of homey flavor. A slice of sourdough on the side makes it even better.
It truly can’t be beat for an easy, feel-good meal any time of year.
Chicken and Stars Soup
Chicken and Stars Soup
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Ingredients
- 3 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and diced
- 2 celery sticks, diced
- 3 garlic cloves, minced
- kosher salt and pepper
- ½ teaspoon poultry seasoning
- 1 ½ cups cooked, shredded chicken
- 7 to 8 cups chicken stock
- 1 Parmesan cheese rind
- 1 cup uncooked stelline pasta (mini pasta stars)
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons fresh parsley, plus more for topping
- Parmesan cheese, for topping
- lemon wedges, for spritzing
Instructions
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Heat the butter in a large stockpot over medium-low heat. Add the onion, carrots and celery with a generous pinch of salt and pepper (about ½ teaspoon each to start). Cook, stirring occasionally, until the vegetables soften. Add the garlic and poultry seasoning, then stir in the shredded chicken.
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Pour in 7 cups of chicken stock and add the Parmesan rind. Bring to a boil, then reduce to a simmer. Stir in the stelline pasta and cook uncovered, stirring occasionally, until the pasta is al dente, about 8 minutes.
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Stir in the lemon juice and fresh parsley. Taste and adjust salt and pepper as needed. If the Parmesan rind hasn’t fully softened, you can remove it now. If you prefer a brothier soup, add the extra cup of stock; the pasta will absorb liquid as it sits.
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Serve immediately with lemon wedges, extra Parmesan and chopped parsley on top.
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Make-ahead tip: cook the pasta separately and store it apart from the soup base to prevent the pasta from soaking up all the broth. Combine and reheat when ready to serve.
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Those stars are the cutest.