Comforting star and moon chicken soup from Sylvie | Food/Recipes

When the weather gets colder, this drop in temperature is often accompanied by a cold and flu season. Many people are anxious to avoid feeling bad at this time of year, and to help ward off many illnesses, it may just be enough to turn to the stove.

Chicken soups and other soup recipes have long been touted as homeopathic remedies for the common cold. Not only are they hydrating, but hot soups can decongest the nose and chest. Plus, their rich vegetable content provides the vitamins and minerals needed to boost the immune system. Any soup will do, but Sylvie’s Star and Moon Soup is whimsical enough to excite even the pickiest and youngest members of your household.

Enjoy this recipe, courtesy of Soup’s On: Soul-Satisfying Recipes from Your Favorite Cookbook Authors and Chefs (Chronicle Books) by Leslie Jonath and Frankie Frankeny.

Sylvie’s Stars and Moon Soup

  • 2 cans (10.5 oz or 14.5 oz) chicken broth (or homemade if desired)
  • 2 medium carrots, peeled and cut into chunks
  • 1/4 cup orecchiettes
  • 1/2 cup elbow macaroni
  • 1/2 cup mini star pasta (pastina)
  • 1 cup frozen shelled edamame
  • 8 green beans, cut into 1/2 inch pieces
  • 1 cup cooked chicken, shredded
  • Freshly ground black pepper

Pour the broth into a medium saucepan over medium-high heat. Add the carrots and bring to a boil. Add the orecchiette and cook for 2 minutes. Add macaroni and cook 3 minutes more. Add starfish, edamame and green beans and cook 4 more minutes. Add chicken, cook until hot, then sprinkle with pepper and serve.

Chef’s note: Dana Corwin of Food & Wine makes this soup almost every Saturday in the winter with her daughter Sylvie. Feel free to take liberties with the recipe. Change vegetables, add more broth or adjust seasonings. The dish is very indulgent and versatile.

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