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barilla stelline chicken soup

(2 ratings)
cookinginillinois avatar
Recipe by
Rose Mary Mogan
@cookinginillinois
Sauk Village, IL

I created this soup because my husband was a bit under the weather & requested soup for dinner. I made this old stand by using a bit of a twist in the Standard recipe by using Stelline Pasta, instead of flat noodles, & adding spinach like in wedding soup, the flavor of it was really very good. Of course I added the standard onion, carrots & celery & other ingredients from the pantry & freezer. A big bowl of Homemade Soup always taste & feel like a big hug, comforting & satisfying. That was what this soup felt like. Of course you can use any type of pasta, I just wanted to be different.

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(2 ratings)
yield serving(s)
prep time 30 Min
cook time 2 Hr
method Stove Top

Ingredients For barilla stelline chicken soup

  • 4 lb
    bone in chicken breast boned after cooking (or use boneless)
  • 5 stalk
    celery ribs, chopped
  • 5 md
    carrots, peeled & chopped or cut on a bias
  • 1 lg
    onion, chopped
  • 1 c
    frozen green peas
  • 1 lb
    frozen whole kernal corn
  • 1 lb
    frozen chopped spinach
  • 2-3 clove
    garlic,minced
  • 1 box
    barilla stelline pasta(12 oz) (shaped like little stars)
  • SPICE BLEND FOR CHICKEN SOUP
  • 1 Tbsp
    each steak seasoning & granulated garlic
  • 2 tsp
    each sumac or lemon zest & lemon pepper (no salt added)
  • 2 tsp
    savory or thyme

How To Make barilla stelline chicken soup

  • 1
    PLEASE NOTE: THE PASTA ABSORBS A LOT OF THE LIQUID SO YOU MAY ONLY WANT TO USE HALF OF THE BOX.
  • 2
    I used Sanderson Chicken Breasts, which are quite large, so I only used 3 breasts. I had additional chicken bones from previously boning chicken breast in the freezer and used those as well.
  • 3
    Chop celery, onions and carrots as desired, I had about 5 cups.
  • 4
    Add chicken breast and the saved chicken bones, to a large pot and cover with water, about 5-6 quarts. Add the spices to a small bowl & then add them to the pot of chicken breast as well as the bay leaves. Cover with a tight fitting lid.
  • 5
    Bring chicken breast to a boil, then lower heat and cook until chicken is tender & can be pulled from the bones, about 1 1/2 hours depending on size of chicken breasts, or as desired.Remove chicken and bones, allow to cool and then remove meat from bones, cut into large pieces, place in a bowl
  • 6
    Add the chopped fresh veggies, add additional water or chicken stock if needed, & continue cooking.
  • 7
    Add the BONED chicken back in the stock pot, along with the other vegetables and continue to cook for about 20 to 25 minutes, then stir in the pasta and cook for an additional 5 to 7 minutes. Pasta will continue to cook after heat has been turned off because of the hot liquid. TASTE AND ADJUST SEASONING IF DESIRED ACCORDING TO TASTE.
  • 8
    SERVE & ENJOY.
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