Recipe Ingredients:
-- 1 7 Oz package of pasta shaped like stars
-- 2 Chicken Breasts (Shredded or chopped)
-- 6 Cups of Chicken Broth
-- 3 Tomatoes (Chopped)
-- 1 Clove of Garlic
-- 1/2 an Onion (Diced)
-- 1/4 Cup of Olive Oil
-- 1 tablespoon of Chicken Bouillon
Recipe Steps:
1. First thing you need to do is chop the tomatoes and garlic, and then throw them in a blender. Next, add the chicken broth as well as the chicken bouillon, and blend it until well mixed and not chunky. Set the mixture to the side.
2. Grab a pot, and heat the olive oil on Medium to High. Throw in the star pasta, and fry. Move them around constantly so that they do not burn. They should be fried until golden brown, and then add the onions. Cook them only for a minute or two until they are translucent. You don't want to overcook them until the point that they are caramelized.
3. Next, add the tomato-garlic-chicken broth blend from earlier, and add it to the pot with the pasta and onions. This is when you can add your shredded or chopped chicken breasts.
4. Cover the pot, and bring it to a boil for about 10 minutes.
5. Turn off the heat, and let it sit for another 10 minutes. Serve and enjoy!
Ms. V's Family Story:
When I was a little girl around two or three years old one of my favorite memories was watching my abuelita making hot sopa de estrellitas con pollo on a cold day. I was too young to go to school like my siblings, so while they were away at school I would stay home with my abuela and help her get chores done such as hanging up the laundry to dry outside on a line, or picking the fruits from her trees. Well, not really help as much as follow her around and telling her stories while she got house work done, but in my own way I was helping with entertainment.
Whenever it was around 11:00am it would get close enough to the time when my brother and sisters get out of school that she would start preparing the early dinner we would eat. My abuela used to make all kinds of dishes like chicken mole, cocido, or chile verde, but my absolute favorite was when she would make my sopa de estrellitas. It always made me excited when I would see her take out the packets of star-shaped pasta, and it always warmed the belly on a nice, cold day.
The best part ironically was being able to sit at the table with with my brother and sisters when they would come home from school, and she would serve us the sopa and on the side she would pour us some milk in small cups for each of us. Even though I really loved eating her sopa, I purposely pretended I wasn't hungry so that she would have to do "Pico de Pajaro" and give me extra attention. She would also make it extra delicious by rolling up a corn tortilla with salt, and it made dipping the tortilla in the soup feel very comforting.
Overall, even though this is not a fancy dish by any means it will always be one of my favorites because of the memories of sitting at my abuela's table having a warm meal made with love. Since she passed back in 1993, the soup has never tasted the same. I still love to make it on cold, rainy days to keep her memory alive.
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