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Chicken and star soup

Chicken Soup with Star Pasta

Light yet filling, fragrant, and wonderfully tasty — but so simple and unfussy, the kind everyone knows from childhood. Kids especially love this soup with its little star-shaped pasta. You can make it with chicken, but also with milk or just vegetables. And of course, homemade soup is nothing like the instant kind from a packet — they may look the same, with the same little stars, but the nourishment and goodness are a world apart, and it's low in calories.

BLUE-EYED

Recipe author

Composition / ingredients

Servings:

Potatoes (2 medium)

210

Star pasta (stelline, about 3 heaping tbsp)

Chicken thighs (2 small)

400

Water

1.1

Onion (1/2 small)

Carrot (1/4 medium carrot)

Salt

Onion (1/2 small onion)

Carrot (1/2 medium)

Vegetable oil

Fresh herbs (fresh or dried)

Bay leaf

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 42 % 5 g

Fats 33 % 4 g

Carbohydrates 25 % 3 g

72 kcal

GI: 67 / 33 / 0

Cooking method

Step 1:

Make the BROTH. Put the rinsed chicken into cold water (you can remove the skin if you like). Add half an onion, a quarter of a carrot, and a few herb stems. Bring to a boil over high heat.
Step 2:

Meanwhile, peel and chop the vegetables. I grate the carrot on a julienne grater, but a regular coarse grater or matchstick cuts work too. Cut the bell pepper into matchsticks as well. Cut the potatoes however you like — I use medium cubes. Finely chop the onion and herbs.
Step 3:

Skim the foam off the boiling broth, lower the heat, add a little salt, and cook until the chicken is done, about 25–30 minutes. Cook covered or slightly ajar, adjusting the heat so the broth doesn't boil over but bubbles steadily.
Step 4:

Make the SAUTÉ. Pour the oil into a hot skillet, heat it, and sauté the onion until translucent. Add the carrot, stir, and toss in the pepper. Pour in 2–3 tablespoons of broth, cover, and let it sweat for 1–2 minutes, then take it off the heat.
Step 5:

Lift the fully cooked chicken out of the broth. Let it cool, remove the skin, and pull the meat from the bones. Cut the meat into small, bite-sized pieces.
Step 6:

Strain the broth, return it to the stove, and bring it back to a boil.
Step 7:

Add the potatoes to the boiling broth and lower the heat to medium. Cook for about 10 minutes.
Step 8:

Return the chopped chicken to the pot and bring back to a gentle simmer.
Step 9:

Add the sauté and stir. The potatoes should be nearly done by now. Add the star pasta (or any thin soup pasta) 5–7 minutes before the end. With 3–5 minutes left, add the bay leaf and herbs, and add more salt if needed.
Step 10:

Turn off the heat, cover the pot, and let the soup rest for about 15 minutes. That's it! Fragrant, piping hot, freshly made soup is the most delicious — which is exactly why I make just a little at a time, so the family eats it right away and none is left over. It doesn't keep well: good broth thickens, and the little stars swell up and lose their charm.