Sopa de estrellitas. A soup with star shaped pasta. Even as adults, we still enjoy certain foods that remind us of our childhood. When I was a kid, I enjoyed Mom’s warm sopa(pasta) dishes prepared with fideo, estrellitas, moñitos or coditos(vermicelli, star, bows or elbow pasta). Now and then we enjoyed the popular canned varieties, such as chicken and stars. This is my version of Estrellitas Con Pollo(chicken and stars) with Mexican flavors.
There Are Endless Possibilities When It Comes To Pasta Recipes
There are many variations you can prepare when it comes to a sopa dish. Add shrimp instead of chicken for the seafood lover in you. Or add your favorite thinly sliced vegetables instead of meat for a meatless option. The key to this tasty sopa de estrellitas con pollo, is the freshly blended tomato and homemade broth. A touch of acidity from the lemon juice adds that perfect amount of acidity that will make you want a second bowl.
Did You Know That Pasta Has Been Produced In Mexico For Over 100 Years???
Yes! The brand La Moderna, has been in business since 1920 and still going strong. Anyone who grew up in a Mexican household knew the brand. It was and still is a staple in our kitchen.
Never Pass Up Preparing Your Homemade Chicken Broth For Recipes Like This!
A simple sopa recipe will taste ten times better when prepared with homemade chicken broth. Throw in a few vegetables as you cook the chicken to add even more flavor.
What Was Your Favorite Sopa Shape As A Kid? Besides Fideo, Of Course!
Everyone love fideo! Fideo is the small thin noodles that are like vermicelli. Both kids and adults love fideo. I really enjoyed all the shapes, especially conchitas(shells) and coditos(elbows).
This again, is a great make ahead recipe. The flavors only improve after a few days!
Sopa de Estrellitas Con Pollo(Chicken and Stars)
Ingredients
Ingredients
- 4 large roma tomatoes quartered
- 8 cups chicken broth ,see notes
- 3 tbsps Olive or avocado oil
- 7 oz estrellitas stars pasta
- 1 cup white onion, 150 gr diced
- 2 cloves garlic, 8 gr minced
- 1 serrano pepper whole, 12 gr optional
- 1 stalk of celery, 40 gr sliced thin
- 2 cups previously cooked chicken, finely shredded 12-14 oz of chicken
- 1/2 teaspoon cumin
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
- salt and pepper to taste
- 2 large lemons, 240 gr juice 1 lemon, slice the other for garnish
- 2 tbsps chopped cilantro
Instructions
Directions
- Add the roma tomatoes to the blender. Add 1 cup broth. Cover and blend on high until smooth. Set Aside.
- Add 3 tablespoons of oil to a large pot. Turn to medium heat and add the pasta. When the pasta begins to toast, stir often, so it does not burn. This could take 5-7 minutes.
- To the pasta, add the onions, celery, garlic and chile serrano pepper, if using. Season lightly with salt and pepper and sauté for 3 minutes.
- Add the blended roma tomatoes into the pot. Add the cumin, thyme and marjoram. Stir well to combine and cook for 3-4 minutes.
- Pour in the remaining 7 cups of broth. If you enjoy the sopa more soupy, then add 2 cups extra of broth at this time. Bring it up to a gentle simmer. Add the juice from 1 lemon to the pot. Stir well. Taste for salt and pepper.
- Once pasta is cooked through, fold in the cooked chicken and cilantro. Cook for 3 more minutes. Ladle into bowls and garnish with slices of fresh lemon and avocado. Make it even more tasty by adding a ladle full of freshly cooked frijoles de la olla(pinto beans) for a hearty meal. Serve with warm corn tortillas.
Notes
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