With stars being symbols of the season, this is a divine holiday soup on a cold day.
Makes 4 to 6 servings.
1 teaspoon olive oil
1 onion, diced
3 cloves garlic, minced
2 stalks celery, chopped
2 carrots, peeled and sliced
2 tablespoons fresh thyme
3 tablespoons fresh rosemary, stems removed and coarsely chopped
1 pound boneless skinless chicken breasts, cut into cubes
1/2 teaspoon black pepper
2 cups chicken stock or broth
1/2 pound pasta stars
1 tablespoon chopped parsley
1. In a large skillet or pot over medium-high heat add the oil, onion, garlic, celery, and carrots. Cook for two minutes. Add herbs and chicken, and continue to cook and stir so that the chicken pieces turn white on all sides.
2. Transfer mix to slow cooker and add pepper and broth. Cover and cook on Low for 5 to 6 hours or on High for 3 to 4 hours. In the last hour of cooking (on Low) or half-hour of cooking (on High), add the pasta stars.
3. Stir in the chopped parsley before serving.
Variations:
Substitute boneless, skinless turkey breast, or pork loin for the chicken in this soup.