Lunching Leftovers: Chicken and Stars Soup

So, its a few days post Turkey day and you don’t even want to think about another sandwich? This recipe is my go-to for leftover rotisserie chicken but works equally as well for turkey meat, especially the white meat which lets’ face it: by the end is usually a bit drier and well, a bit less sexy than the dark meat which is usually consumed immediately. Its also quick and kid friendly, because who doesn’t like star shaped pasta? I was craving Campbell’s soup the other day, because canned soup in Italy is just not a thing. (che brutta figura!)

So I have made my version here. Enjoy!

Ingredients:

• one Tablespoon olive oil or one Tablespoon of butter

• 1 cup/130 grams of chopped chicken/turkey meat

• 1 carrot, chopped

• 1 shallot, chopped (or 1/2 medium onion)

• 1/4 cup/30 grams of star shape or small pasta

• 1/2 teaspoon of dried tarragon (or 1 tablespoon of fresh parsley) - optional but its pretty!

• 1 teaspoon chicken powder or 1 bouillon cube

• 3 and 1/2 cups of water (or you can use 3 1/2 cups of chicken broth as a substitute for the water + bouillon cube - but don’t use both!)

Directions

In a small bowl mix the chicken powder, star pasta and tarragon and set aside. In a pot, add the olive oil, carrot, chopped shallot and cook over medium heat for about 5 minutes. Once the shallot goes clear, add the pasta mix and stir until coated - about a minute. Add the water and simmer for 7-8 minutes until the pasta is cooked. Done.