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Chicken soup with stars

Chicken Soup with Star Pasta

Homemade, the most delicious and rich — for lunch! Chicken soup with star pasta will appeal to adults and kids alike. It's the most heartwarming and best-loved of soups! You can make it thicker or thinner, however you like.

Pearl

Recipe author

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Composition / ingredients

Servings:

Chicken

0.5

Potatoes

Pasta (star pasta, 50-70 grams)

Onion

Carrots

Vegetable oil

Bay leaf

Salt

Greens

Ground black pepper

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 32 % 10 g

Fats 35 % 11 g

Carbohydrates 32 % 10 g

172 kcal

GI: 70 / 30 / 0

Cooking method

Step 1:

How do you make chicken soup with star pasta? Get all the ingredients in the recipe ready. First you need to make the broth. For this I used a chicken soup pack of backs and necks. You can use any chicken parts or a whole bird. A tasty, rich broth comes from stewing hens or a rooster.
Step 2:

So, rinse the meat and put it in a pot. Peel one onion and one carrot and add them to the chicken. Cover everything with water and set it on the stove. For 700 grams of meat I used 2.5 to 3 quarts of water. Bring it all to a boil over high heat, skim off the foam, lower the heat to moderate, and cook the broth until the chicken is done. Leave the lid slightly ajar.
Step 3:

Peel the remaining onion and carrot, as well as the potatoes.
Step 4:

Cut the potatoes into small sticks or cubes, whichever you're used to. Chop the onion into small bits and grate the carrot on the coarse side. Rinse the bay leaf.
Step 5:

Pour refined vegetable oil into a skillet and heat it well. Add the onion and carrot to fry. Sauté, stirring constantly, to the degree of browning you like.
Step 6:

When the chicken is done, take it out of the pot. Remove the boiled vegetables too — they've done their job, filling the broth with their special aromas and flavor. Add the potatoes to the pot. Bring to a boil over the highest heat, then lower the flame and cook the soup until the potatoes are done. That takes 10 to 15 minutes.
Step 7:

Add the star pasta to the pot. Stir so the pasta doesn't clump together. Cook the soup until the stars are done (4 to 5 minutes).
Step 8:

Salt the soup to taste. Add the bay leaf and the sautéed vegetables to the pot and cook for about another minute.
Step 9:

At the end, add finely chopped herbs and the chicken meat to the soup. When serving, offer everyone ground black pepper for their bowl.

Soup with star pasta (or any pasta) is best made in small batches — enough for one or two meals — because as it sits the pasta swells, goes soft, and the soup gets less appetizing. To make the soup I used 1 to 1.2 quarts of chicken broth and put the rest in the fridge for next time. So the ingredient amounts in the recipe are for 1 to 1.2 quarts of liquid. Enjoy!
Important! Whether or not the recipe gives an amount of water for the soup, it's best to go by your own preference (thick or thinner soup), the size of your pot, and the ingredients you're using. Keep in mind that the author has their own idea of how much meat, potatoes, grain, and other ingredients belong in the soup, and it may not match yours. In practice, if you're cooking it for the first time, don't make a whole pot at once. Make a small batch to taste — for one or two people. To do that, scale all the recipe's ingredients down to 1–2 servings, and figure the water at about one cup per serving for a very thick soup, up to 1.5–2 cups for a thinner one. Don't forget that some of the liquid boils off as it cooks. After tasting a small portion, you can adjust both the amount of liquid and the proportions of ingredients to your liking. From then on, like most experienced cooks, you'll be able to add water and ingredients by eye.