Oh my word.
I forgot how good this soup is.
Way back when Meeker and I were first married, I used to nannie three kiddos. I was basically a stay-at-home mama for this family. I cleaned, did laundry, shopped, and cooked for everyone.
I loved that sweet family. I loved the kids. I loved the parents. They took care of me, I took care of them. It was the perfect situation.
Except three little ones were very (I mean VERY) picky eaters. And their real mama was insistent on them eating a lot of vegetables.
So this soup was born. Lots of vegetables. Lots of protein. A little butter. And STARS!
veggie packed chicken and stars soup
- 2 large chicken breasts
- 8 C chicken stock
- 5 carrots, peeled and diced
- 3 leeks (white only) sliced, layers separated, and rinsed
- 4 celery sticks, chopped
- 4 garlic cloves, minced
- 1 t dried thyme
- 1 bay leaf
- 1 T dried parsley
- 1/2 C stellini (dried pasta stars)
- 3 T butter
- 1 t lemon juice
- salt and pepper to taste
Put the chicken in a large pot, add stock with salt and pepper. Bring to boil.
Add carrots, leeks, celery, garlic, thyme, bay leaf, and parsley. Simmer. Check on the chicken after about 20 minutes, and if it is cooked through, remove, let cool, and shred.
Remove about half the veggies to a bowl and set aside (2 cups or so) and then blend the rest of the soup with an immersion blender or in batches in a food processor or blender. Add the stars (stellini) to the blended stock and cook for about 10 minutes. Add the veggies and the chicken back into the pot and keep on a low simmer.
In the last few minutes before serving, add the butter and lemon juice. Adjust salt and pepper to taste.
Serve with crusty bread if you know what’s good for ya.