Ingredients
Soup Base
- 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, to taste (at least ½ teaspoon each)
- ½ teaspoon poultry seasoning
Main Ingredients
- 1 ½ cups cooked, shredded chicken
- 7 to 8 cups chicken stock
- 1 parmesan cheese rind
- 1 cup uncooked stelline pasta (mini pasta stars)
Finishing Touches
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons fresh parsley, plus more for topping
- Parmesan cheese, for topping
- Lemon wedges, for spritzing
Instructions
- Sauté Vegetables: Heat the butter in a large stock pot over medium-low heat. Add the diced onion, carrots, celery, and garlic, along with a big pinch of salt and pepper (at least ½ teaspoon each). Cook, stirring occasionally, until the vegetables soften and become fragrant.
- Add Seasoning and Chicken: Stir in minced garlic and poultry seasoning, then add the shredded chicken. Mix everything well to combine flavors.
- Simmer Soup: Pour in 7 cups of chicken stock and add the parmesan rind. Bring the mixture to a boil, then reduce heat to a simmer.
- Cook Pasta: Stir in the stelline pasta, cooking uncovered and stirring occasionally, until the pasta is al dente, about 8 minutes.
- Finish Soup: Add freshly squeezed lemon juice and fresh parsley to the pot. Taste and adjust seasoning with more salt and pepper if needed. Remove the parmesan rind if it hasn’t fully melted. Optionally add the extra cup of chicken stock for a brothier soup as desired.
- Serve: Ladle the soup into bowls immediately. Garnish with lemon wedges, additional parmesan cheese, and parsley. Allow diners to spritz lemon juice over their serving for brightness.
- Make-Ahead Tip: For meal prep or leftovers, cook the pasta separately to prevent it from soaking up all the broth. Combine soup and pasta only when reheating.
Notes
- Adjust salt and pepper gradually, starting with ½ teaspoon each, to enhance flavors without over-seasoning.
- The parmesan rind adds depth of flavor; remove before serving if large pieces remain.
- Cooking the pasta separately for leftovers prevents it from becoming mushy.
- Use fresh lemon juice for the best bright finish and balance against the savory broth.
- Stelline pasta (mini pasta stars) is ideal for this soup, but small pasta shapes like orzo or ditalini work as alternatives.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
