Ingredients
1tbspolive oil
1.5cupsonion,diced
1cupcarrots,diced
1cupcelery,diced
1garlic clove,minced
8cupschicken stock ,good-quality
2cupschicken ,cooked, chopped
2bay leaves
½tspdried rosemary
½tspsalt,or more to taste
½tspdried thyme
¼tspfreshly-ground black pepper
1cupdried stelline,star-shaped pasta, like DeLallo stelline
fresh parsley,chopped, optional garnish
Preparation
Heat the oil in a large stockpot or Dutch oven over medium-high heat.
Add the onion, then sauté for 5 minutes, stirring occasionally.
Add the carrots, celery and garlic, then sauté for 2 minutes, stirring occasionally.
Add the chicken stock, chicken, bay leaves, rosemary, salt, thyme, and black pepper, then stir to combine.
Bring the mixture to a simmer, then reduce the heat to medium. Stir in the stelline.
Continue cooking the soup over a simmer until the stelline reaches al dente and are soft yet still slightly chewy, stirring occasionally.
Taste and season with additional salt, pepper, and herbs, if desired.
Serve with fresh parsley, and enjoy!
