Here’s a childhood recipe from my mom Ruthie. A classic that will be enjoyed by any generation. Chicken and Stars Soup, warming and delectable. Try this simple recipe and share with the ones you love like my mom did with me and now, I’m sharing with my kids. Sit down, grab a big piece of bread and enjoy!
Growing up my mom would open a can of chicken and stars soup when we were sick and were home from school.
That was her special treat when we were feeling bad. Years after that, she started making the soup from scratch.
Once she found the little star pasta, it was an even bigger treat for us knowing this was homemade.
I recently found my mom Ruthie’s recipe. I changed things up a little. She made her own stock. I go the more convenient way and use the cartons of low sodium chicken or veggie stock.
My kids and hubby love my version like I loved my mom Ruthie’s.
She was one special mommy. This was just one of many of her wonderful recipes.
❤️
Old Fashioned Chicken and Stars Soup
Yields: 4 servings
Ingredients:
- 32 ounces low sodium chicken stock
- 1 small onion, chopped
- 2 stalks celery with greens attached, cut into large or small pieces
- 4-6 raw chicken tenders
- 1 1/2 cups shredded carrots, I use the carrots already shredded in a bag
- 1 tsp “Better than Bullion” or 1 packet/cube chicken bullion, Without MSG added.
- 1/4 tsp ground pepper
- sea or kosher salt to taste when soup finished cooking
- 1 cup little star pasta
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
Directions:
- In a large pot, pour stock in and add onion and celery. Cook until boiling. Add in chicken, shredded carrots, bullion, pepper, onion and garlic powder. Bring back to a boil, stir on and off until chicken is fully cooked. (Juices should run clear when cut into each piece)
- Take out chicken and shred or slice and put back into the pot. Bring back to a boil.
- Add pasta and cook as per package instructions.
- Whole cooking time should be under 1 hour. Sometimes as fast as 30 minutes. When chicken and carrots are tender. Your soup is ready to spoon up.
- Serve with some warm Challah bread or soft dinner roll.
Enjoy this classic that’s warming and oh so delicious.
Old Fashioned Chicken and Stars Soup
Here’s a childhood recipe from my mom Ruthie. A classic that will be enjoyed by any generation. Chicken and Stars Soup, warming and delectable. Try this simple recipe and share with the ones you love like my mom did with me and now, I’m sharing with my kids. Sit down, grab a big piece of bread and enjoy!
Servings 4 servings
Ingredients
- 32 ounce low sodium chicken stock
- 1 small onion chopped
- 2 stalks celery with greens attached, cut into large or small pieces
- 4-6 raw chicken tenders
- 1 1/2 cups shredded carrots, I use the carrots already shredded in a bag
- 1 tsp Better than Bullion” or 1 packet/cube chicken bullion, Without MSG added.
- 1/4 tsp black pepper
- •sea or kosher salt to taste when soup finished cooking
- 1 cup little star pasta
- 1/2 tsp each onion and garlic powder
Instructions
-
1.In a large pot, pour stock in and add onion and celery. Cook until boiling. Add in chicken, shredded carrots, bullion, pepper, onion and garlic powder. Bring back to a boil, stir on and off until chicken is fully cooked. (Juices should run clear when cut into each piece)
2.Take out chicken and shred or slice and put back into the pot. Bring back to a boil.
3.Add pasta and cook as per package instructions.
4.Whole cooking time should be under 1 hour. Sometimes as fast as 30 minutes. When chicken and carrots are tender. Your soup is ready to spoon up.
5.Serve with some warm Challah bread or soft dinner roll. Enjoy!
Thanks for stopping by. I hope you love this soup as much as we do.
Scroll up so you can print out the recipe and save it for anytime you want something warming and delicious.
You can easily save any recipe by pinning on Pinterest. It’s a great way to save recipes for later on.
Stop back again soon, I post new recipes all the time.
Bye for now…
