Chicken & Stars

So I hope we are all aware that the yellow brothed, condensed version of this recipe is not what you will be getting as your end result....IT'S BETTER!! You can taste all of the ingredients and they aren't muddled together and overwhelmed by salt. You may be accustomed to the condensed version, but this one is a little more grown up, but still a kid pleaser. Don't get me wrong, I have memories of eating this soup as a child, but it was a rare occasion because the regular chicken noodle was easier to find. Here is this recipe in hopes that there is liquid nostalgia poured into your bowl.

Tips:

Time for flavor - the stock for this recipe does take the most time to cook, but it is loaded with flavor, so please be patient. 
Tiny noodles - these small star noodles may not be in your local grocery store (I found these in the Hispanic section of my store), so just substitute a small pasta noodle like orzo, shells or rings.

Prep Time: 2-5 minutes

Cook Time: 50-60 minutes

Servings: 4-5 servings

1 boneless, skinless chicken breast

8 cups water

1 medium onion, peeled and cut in half

2 garlic cloves, skins removed

1 medium carrot, peeled and cut in half

1 bay leaf

1/2 teaspoon celery salt

1/2 teaspoon salt

1/4 teaspoon black pepper

1/4 teaspoon dried thyme

1/4 teaspoon dried rosemary

1/4 teaspoon dried parsley leaves

1/8 teaspoon paprika 

1/8 teaspoon ground or dried sage

1/2 cup Stelle (star) or other small pasta

Directions:

1) In a large pot over medium heat, cook chicken breast through (4-5 minutes per side). Remove the chicken breast from the pan. Place chicken in a small bowl and place it in the refrigerator until needed.

2) Pour 1/2 cup water into the pan and scrap all of the chicken bits off of the bottom of the pan. Add the remaining water.

3) Add into the pan the onion halves, garlic cloves, carrot halves, bay leaf, celery salt, salt, black pepper, thyme, rosemary, parsley, paprika, and sage. Reduce heat to medium-low, cover and simmer for 50-55 minutes. 

4) Strain the stock and return the liquid to the pot; RESERVE THE VEGETABLES, but discard the bay leaf. Place onion and garlic into the blender with 1/2 cup of broth and puree it until smooth. Pour the puree into the stock.

5) Increase the heat to medium-high and bring the stock to a boil. Stir in the pasta and cook for 6-8 minutes until the pasta cooks through and plumps.

6) Remove the chicken from the refrigerator. Dice the carrot and chicken into small pieces and add them into the pan. Return the soup to a simmer and then remove the pan from heat. Serve immediately.