Best Chicken And Stars Soup Recipes

CHICKEN SOUP WITH STARS AND MEATBALLS

Steps:

• 1. Bring a large pot of salted water to a boil.
• 2. Set aside 4 tablespoons of the cheese.
• 3. Combine the ground meat, onion, bread crumbs, spinach, egg, 3/4 teaspoon of the salt, and the remaining cheese in a medium bowl. Shape into 30 meatballs, each 1 inch in diameter.
• 4. Heat the oil in a large, heavy skillet over medium-high heat until hot but not smoking. Reduce heat to medium-low; add the meatballs and cook, turning, until lightly browned, about 10 minutes. Using a slotted spoon, transfer the meatballs to a large saucepan.
• 5. Meanwhile, add the pasta to the boiling water and cook according to the package directions; drain.
• 6. Add the chicken stock to the browned meatballs and bring to a boil. Reduce heat and simmer until the meatballs are just cooked through, about 5 minutes. Stir in the pasta and salt to taste.
• 7. Ladle the soup into bowls and sprinkle with the reserved cheese.

CHICKEN AND STARS SOUP

Steps:

• In a stock pot, place chicken, carrots, garlic, onion and celery; cover with water.
• Boil for thirty to forty minutes, remove chicken from pot.
• Allow chicken to cool (very important unless you like burnt fingers) remove skin and bones, then chop chicken into bite-size pieces.
• Add chicken back to soup, add parsley, pasta, salt and pepper.
• Allow to simmer until noodles are cooked.
• You may need to add water to keep soup soupy after pasta has cooked.
• Use your own judgment.

CHICKEN AND STARS SOUP

Steps:

• Heat oil in a large stockpot or Dutch oven over medium-high heat. Add onion and saute for 5 minutes, stirring occasionally. Add carrots, celery and garlic and saute for an additional 2 minutes, stirring occasionally. Add chicken stock, chicken, bay leaves, rosemary, salt, thyme, and black pepper, and stir to combine. Bring the mixture to a simmer, then reduce heat to medium and stir in the stelline. Continue cooking the soup over a simmer until the stelline reach al dente and are soft yet still slightly chewy, stirring occasionally so that the pasta doesn't stick to the bottom of the pot. Taste and season with additional salt and pepper or herbs, if needed. Serve immediately, with optional garnish if desired. *The longer this soup sits, the more the pasta will continue to soak up the broth. So if you let it continue to sit and cook after the pasta reaches al dente, you may need to add in more chicken broth to thin the soup out, and add a little more salt, pepper and herbs accordingly.