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Sopa de Estrellitas Con Pollo(Chicken and Stars)

Kids love it! Adults love it because this sopa de estrellitas con pollo(chicken and stars) reminds them of their childhood. 
Course Soup
Cuisine Mexican
Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings 6 Servings

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

Never pass up the chance on preparing homemade chicken broth. I simply take washed  boneless chicken thighs(2 lbs) and combine them with 1 carrot, 1 stick of celery, onion, garlic, cilantro, 10 cups of water and salt, to taste. Bring up to a boil, reduce heat and continue cooking for 40 minutes. Skim off the top as needed. Shred the chicken and use as much or as little for your sopa recipes.