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Classic chicken soup with pasta stars, carrots, celery, and roasted chicken in a golden broth

Classic Chicken Soup with pasta stars

Warm up with this Classic Chicken Soup with Pasta. It's a comforting one-pot meal ready in about 30 minutes. Gently simmered onions, carrots, and celery create a savory foundation, while thyme, sage, rosemary, and a whisper of nutmeg bring cozy depth to the broth. Finished with tender roasted chicken and delicate pasta stars, this timeless soup is nourishing, comforting, and perfect for any season.
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Prep Time 10 minutes
Cook Time 18 minutes
Total Time 35 minutes
Servings: 6 people
Course: Soup
Cuisine: American
Ingredients Method

Ingredients
  

  • 1-2 Tablespoons olive oil extra-virgin
  • 1 large  yellow onion small diced
  • 5-6 large  carrots unpeeled, sliced into ½-inch rounds (about 3 cups)
  • 5-6 large celery ribs  sliced on the bias (about 3 cups)
  • 1 sprig fresh thyme
  • 1/8 teaspoon  dried rosemary
  • 1/4 teaspoon  dried sage
  • 1 bay leaf
  • Freshly grated nutmeg to taste
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 96 ounces low-sodium chicken broth  (three 32-ounce containers)
  • 1 Parmesan rind  about a 3-inch piece
  • 1 package pasta stars (7-ounce package)
  • 1 whole roasted chicken  pulled into bite-sized, spoon-friendly pieces

Method
 

  1. Start with the aromatics
    Add the diced onion, carrots, and celery to a large soup pot over medium heat.
    Season lightly with kosher salt and freshly ground black pepper. Cook, stirring occasionally, until the vegetables begin to soften and release their aroma, about 5–7 minutes.
  2. Add herbs and warm spices
    Add the thyme sprig, dried rosemary, dried sage, bay leaf, and a light grating of fresh nutmeg. Stir to coat the vegetables, allowing the herbs to gently bloom.
  3. Pour in the broth
    Add all of the low-sodium chicken broth, stirring to combine.
  4. Add depth
    Nestle the Parmesan rind into the pot to enrich the broth as it simmers.
  5. Simmer
    Bring the soup to a gentle simmer. Partially cover and cook until the vegetables are tender and the broth is fragrant, about 20–25 minutes.
  6. Add the pasta
    Stir in the pasta stars, stirring occasionally to prevent sticking.
  7. Finish with chicken
    Add the pulled roasted chicken and simmer just until warmed through, about 5 minutes.
  8. Final seasoning
    Remove the thyme sprig and Parmesan rind. Taste and adjust seasoning with additional salt, pepper, or a final pinch of nutmeg as needed
Chef’s Notes
  1. If available, source your carrots and celery from a local farmers’ market; their natural sweetness and freshness make a noticeable difference. Simply scrub the carrots well and leave the skins on for added flavor, color, and nutrients.
    Season gently as you cook, starting with a light pinch of salt on the onions and vegetables, then adjust at the end once the broth has reduced and flavors are fully developed.

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