Cook With Zona At this time of year my mind goes to soup. Here is an easy, satisfying recipie that is sure to please. Enjoy! Chicken and Stars Soup Yield: 4 people/Prep Time: 20minutes mins/Cook Time: 25minutes
• 3 tablespoons fresh parsley, plus more for topping • parmesan cheese, for topping • lemon wedges, for spritzing Instructions 1. Heat the butter in a large stock pot over medium- low heat. Add onion, carrots, celery and garlic with a big pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften. Stir in the garlic cloves, poultry seasoning and chicken. 2. Add in 7 cups of chicken stock and the parmesan rind. Bring the mixture to a boil, then reduce it to a simmer. Stir in the star pasta. Cook uncovered, stirring occasionally, until the pasta is al dente - about 8 minutes. 3. Add in the lemon juice and fresh parsley. Taste the soup and if it needs more salt and pepper, add it. If the parmesan rind didn’t melt entirely, you can scoop it out at this point. You can also decide if you’d like to add the additional cup of chicken stock here - it depends on how hearty or how brothy you like your soup. The pasta will soak it up as it sits! 4. Serve immediately with a lemon wedge for sprinkling, parmesan cheese for topping and parsley sprinkled on top.
Ingredients • 3 tablespoons unsalted butter • 1 sweet onion, diced • 3 carrots, peeled and diced • 2 celery sticks, diced • 3 garlic cloves, minced • kosher salt and pepper • ½ teaspoon poultry seasoning • 1 ½ cups cooked, shredded chicken
• 7 to 8 cups chicken stock • 1 parmesan cheese rind
• 1 cup uncooked stelline pasta, mini pasta stars • 1 tablespoon freshly squeezed lemon juice
10 Estrella Publishing - The Front Porch magazine
January 2026
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