Curl Up with a Bowl: My Cozy Chicken and Stars Soup

So, you know those crazy-gloomy days when all you want is to crawl into a fuzzy blanket and eat something that feels like a smile in a bowl? That’s basically when I make Cozy Chicken and Stars Soup. Actually, the idea came from this rainy Tuesday, way back, when my little cousin (then six, now hopelessly taller than me) demanded ‘soup with the little stars like Grandma made.’ I had no clue where to find star-shaped pasta and I think I accidentally bought something meant for toddlers, but no one complained, so—success? Anyway, this soup has stuck around in my kitchen, making surprise appearances whenever we need a pick-me-up. If my neighbors ever peeked in while I’m making it, they’d probably find me humming some ridiculous tune and maybe even talking to the carrots (hey, they need encouragement).

Why You’ll Love This Little Pot of Happiness

I make this when the weather insists on being stubborn and chilly. Or if I’ve done something foolish like forget my umbrella again (classic me). My family basically lines up for bowls of this; even my picky eater niece, who claims she only likes food ‘shaped like fun,’ can’t resist the stars. Sometimes it’s the only thing that gets everyone gathered at the table without whining. And, weirdly, no matter how much I make—there’s never enough for leftovers (though one time I did find a hidden bowl in the back of the fridge with my name on it. Suspicious?).

What You’ll Need (And How I Occasionally Improvise)

2 tablespoons unsalted butter (olive oil is fine too—sometimes I just use whatever’s closer)
1 medium onion, diced (or a handful of those pre-chopped frozen onions when I’m half-asleep)
2 carrots, peeled and sliced (or, honestly, a handful of baby carrots roughly hacked up)
2 celery stalks, chopped (if you hate celery, grandma would say ‘tsk tsk,’ but you can skip it)
2 garlic cloves, minced (or a teaspoon of that jarred stuff you swore you’d never buy)
8 cups low-sodium chicken broth (sometimes I cut with a bit of water if I’m running low, tastes fine)
2 cups cooked chicken, shredded (rotisserie or leftovers are honestly my fave for this)
1 cup star-shaped pasta (stelline—or any tiny shape, or broken up spaghetti if you’re desperate)
Salt and pepper, to taste (I always end up adding more than I think I should)
Chopped parsley for serving (a fancy splash, optional but nice if you’ve got some looking sad in the fridge)

Quick and Easy Steps (With My Usual Tangents)

Melt the butter in a big pot (I use my old Dutch oven, but honestly any decent soup pot will do). Sauté the onion, carrots, and celery over medium heat until they start softening—say, 5-6 minutes. This is when I like to inhale dramatically; smells like childhood, you know?
Toss in the garlic and let it get fragrant—just don’t walk away to answer a text like I did once, burnt garlic is NOT the vibe. Stir for about 30 seconds.
Pour in the chicken broth (you’ll hear a lovely brrrrrglug). Scrape up any bits from the bottom; my grandmother called this ‘the flavor magic.’
Bring it to a boil, dial it down to a simmer. Add your chicken and let everything hang out together for maybe 10 minutes. Don’t worry if it looks a little murky right now—it sorts itself out.
This is where I toss in the star pasta. Give it a stir so it doesn’t clump. Cook for another 7-9 minutes, but trust your taste buds—sometimes the stars like to overachieve and get mushy, so check early!
Season to taste. I always sneak a small spoonful here, like it’s top secret. Adjust salt and pepper as needed (I tend to go heavy on the pepper, just being honest).
Ladle into bowls and sprinkle with parsley. Or not, if you forgot to buy it. Still delicious.

Some Notes from My Hit-and-Miss Attempts

If you add the pasta too early, it goes all squishy and thickens the soup—unless you want it that way, which is fine! My husband actually loves that, but I think he’s weird.
Chicken thighs taste better but are more work. Sometimes I can’t be bothered and just use the easiest, laziest leftover chicken.
If you overcook the veggies, they’ll go a bit mushy, but the soup is still edible. Maybe not ‘Instagram worthy’—but who cares?

Variations I’ve Experimented With (Plus a Flop)

Sometimes I sneak in some frozen peas or corn near the end, because why not? The kids never seem to notice but I like the extra color.
I tried tossing in a handful of spinach once. It was… green. That’s about it.
For a veggie version, swap chicken broth with veggie broth and leave the chicken out. Tofu chunks? Tried it once; the kids were not fans. I’ll try anything once though.

Equipment (Don’t Sweat It If You Don’t Have Everything)

Big soup pot or Dutch oven (used my stockpot once when everything else was dirty—worked just fine)
Sharp knife and cutting board (but those pre-chopped veggies are a lifesaver… no shame here)
Ladle, unless you like the excitement of pouring soup directly into bowls (I mean, I don’t recommend this, but I’ve seen it done)

How I Store It (If I Even Get the Chance)

Technically, airtight containers in the fridge—good for two, maybe even three days. But, honestly, in my house, it never lasts more than a day (usually thanks to those sneaky midnight snackers). By the way, it thickens up overnight, so sometimes I add a splash of broth or water to loosen it up the next day. Which, on second thought, I actually kind of like better anyway.

Serving It Up: Our Little Traditions

This is definitely best with a hunk of crusty bread or saltines, maybe a little sprinkle of Parmesan if you’re feeling fancy. Our family always serves it with a proper mug of tea (or, sometimes, hot cocoa if we can justify it). My grandma always demanded we eat it around the table, phones away—not that anyone ever listened, but it was a nice idea.

Lessons Learned (Aka: Don’t Be Me)

I once tried to rush the simmering time—nope, regretted it. The flavors just didn’t meld, and the soup tasted a bit bland. Give it the time it asks for.
If you spill the star pasta all over the floor like I did during one memorable multitasking episode, just laugh and use elbow macaroni. It’s still soup.

FAQ (People Actually Ask Me These!)

Can I freeze this? Not really; the pasta turns a bit sad and soggy after thawing. But you do you—if you don’t mind mushy stars, go for it.
What’s the best chicken to use? Whatever’s convenient, no joke. Rotisserie is easy (and cheap if you hit up the deli at closing). I tried poaching chicken breasts once, but honestly rotisserie has more flavor, in my opinion.
Can I make it ahead of time? Yes! I actually find it works better if you do, just add the pasta when you reheat so it doesn’t get weirdly swollen. Learned that the hard way.
What if my broth is bland? Add a splash of soy sauce or a little squeeze of lemon, trust me, it wakes everything up. I picked up that trick from an old roommate and never looked back.
No star pasta—what now? Don’t sweat it! Orzo, ditalini, or even broken spaghetti (stitched together with a sigh) can save the day.

So if you’re after a bowl of nourishment that’s simple, cheerful, and a bit cheeky, this Cozy Chicken and Stars Soup may just be the ticket. And if you make enough to have leftovers, well, teach me your ways.

Cozy Chicken and Stars Soup