Barilla Stelline Chicken Soup

By Rose Mary Mogan
@cookinginillinois

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.

Rating:

★★★★★ 2 votes

Comments:

14 Comments

Serves:

Make a large Pot Full Serves 6-8 or more

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

4 lb: bone in chicken breast boned after cooking (or use boneless)
5 stalk(s): celery ribs, chopped
5 medium: carrots, peeled & chopped or cut on a bias
1 large: 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)
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

Step-by-Step

1PLEASE NOTE: THE PASTA ABSORBS A LOT OF THE LIQUID SO YOU MAY ONLY WANT TO USE HALF OF THE BOX.
2I 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.
3Chop celery, onions and carrots as desired, I had about 5 cups.
4Add 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.
5Bring 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
6Add the chopped fresh veggies, add additional water or chicken stock if needed, & continue cooking.
7Add 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.
8SERVE & ENJOY.