Chicken and Stars Soup Without Chicken Meat
Enjoy the nostalgia of childhood lunches with this chicken and stars recipe that doesn't include chunks of wet chicken meat. It can also be made vegetarian if you choose a chickenless broth recipe.
Servings: 4 servings
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.
Notes
Depending on the chicken stock you use and your taste preferences, you may want to add varying amounts of these herbs and spices to make this soup your own. I've added all of the above in different amounts, but here's my favorite flavor combo:
- One pinch of thyme
- One shake of turmeric
- One small shake of tarragon
- Two shakes of white pepper
- Celery salt to taste
- Two or three shakes of parsley (mostly for color)