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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!
Course Appetizer, Classic Recipes, Dinner, Soup
Cuisine American
Keyword chicken soup, classic recipes, soup
Servings 4 servings
Author Pam


  • 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


  1. 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!