With a quick cooking time, a veggie-loaded base, and most comforting texture and flavor, this Chicken and Stars Soup is an all-time favorite family meal. It's soothing when illness strikes and just makes for a fast and yummy meal when you need it.
Heat a medium pot over medium heat. Add the oil to warm.
Add the carrots and stir to coat. Cover and cook for 4 minutes.
Add the broth and turn the heat to high. Bring to a boil, then reduce the heat back to medium so it's a simmer with regular small bubbles.
Add the pasta and cook for 5-6 minutes or until tender.
Stir in the chicken.
Season to taste with salt and serve with Parmesan, minced parsley, and/or fresh lemon juice if desired.
Notes
Store any leftovers in an airtight container in the fridge. Warm to serve, adding more broth or water as you like (the pasta will likely absorb all of the broth in the storage container).
I like to make this with my Vegetable Broth, but chicken broth also works.
If using any other pasta shape, check the cooking time on the package and adjust accordingly.
Use just 1 cup of carrots if you prefer. Use celery with the carrots if you'd like.
The pasta continues to absorb the liquid as it sits, so the soup will continue to thicken. You can add more broth if desired, though the thicker soup does make it easier for the kids to eat.
Star pasta is called pastina and stelline. The size of stelline is a little larger than pastina. Find star pasta here or look in the pasta aisle in your supermarket. (Target makes stelline.) You can also use orzo if that's easier to find.