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This gluten-free chicken & stars soup is a classic chicken noodle soup made with totally grain-free stars! It’s gluten-free, paleo, and AIP-friendly.

A bowl of chicken and stars soup.

What is Chicken & Stars Soup?

Recently I picked up a package of Stellini pasta in the store and was reminded of chicken and starts! It’s a classic chicken noodle style soup but rather than regular “noodles” It has Stellini pasta, which is shaped like stars! It’s so cute and the perfect family-friendly soup!

What are the stars made of in this soup?

I’ve never been able to find a star-shaped pasta that’s grain-free, so I wound up making my own! These stars aren’t really pasta, but more of a dumpling. They’re made with mashed white sweet potato and arrowroot starch for an easy grain-free dough.

The Ingredients for Chicken & Stars

  • Japanese Sweet Potato, Arrowroot Starch, and Salt. These ingredients make the dough for the stars. I haven’t tested any other types of potatoes.
  • Yellow Onion, Celery, and Carrots. These vegetables are delicious in the soup, but feel free add to others like spinach, cauliflower, etc.
  • Avocado Oil, Lemon, and Chicken Broth. 
  • Salt, Pepper, Onion Powder, Garlic Powder, Dried Parsley, Dried Sage, Dried Thyme, and Dried Rosemary. All these seasonings add so much flavor to the soup!
  • Shredded Chicken. Any type of cooked, shredded chicken works for the soup.

How to make Gluten Free Chicken & Stars

  • Make the stars. Combine the dough by combining the sweet potato and arrowroot.  Add the dough to a clean surface and roll into a 1/4″ sheet. Use a small cookie cutter (like this) to cut stars. Set aside on a clean plate.

The steps to making the stars for chicken & stars soup.

  • Prep the soup. Saute the vegetables.  Pour in the broth and lemon juice and add the cooked chicken. Stir to combine. Bring to a boil and reduce to a simmer for 15 minutes.
  • Add the stars. Bring the soup to a medium simmer and carefully add the stars, one by one. Very gently stir to avoid any sticking. Simmer the soup until the stars float. A bowl of chicken and stars soup.

 

  • Serve fresh in bowls!

Tips & Tricks

  • Make sure the texture of the dough is right! You don’t want this to be a wet or overly dry dough. It should be easy to knead. If it’s too dry, add a bit more arrowroot starch.
  • Make it creamy. If you like a creamy soup, you can add a bit of coconut milk or heavy cream if tolerated.
  • Add more veggies. If you want to pack in more vegetables, you can also add spinach, cauliflower, etc!
  • Stick with the Japanese sweet potato. I haven’t tested this with other sweet potato varieties, and those may make a dough that’s too wet.

Reheating Instructions

This soup stays fresh in the fridge for a day or two. It’s best to reheat it on the stove in a pot.

A bowl of chicken & stars soup with a spoon.

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Gluten-free Chicken & Stars Soup

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  • Author: Michelle
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Soup
  • Method: Stove top
  • Diet: Gluten Free
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Ingredients

Units Scale

For the stars

  • 1/2 cup Japanese sweet potato, cooked and mashed
  • 1/2 cup arrowroot starch
  • Pinch of salt

For the soup

  • 1 tbsp avocado oil
  • 1 yellow onion, diced
  • 3 stalks of celery, diced
  • 1 1/2 cups carrots, diced
  • Salt and pepper (omit pepper for AIP)
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried parsley
  • 1/2 tsp dried sage
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 6 cups chicken broth
  • Juice of half a lemon
  • 3/4 lb shredded chicken, cooked

Instructions

  1. To make the stars, add the mashed sweet potato to a bowl and pour in the arrowroot starch, little by little, stirring as you go. Add the salt and stir until a dough forms. You should be able to roll the dough into a ball.
  2. Add the dough to a clean surface and roll into a 1/4″ sheet. Use a small cookie cutter (like this) to cut stars. Set aside on a clean plate.
  3. Using a large stock pot or dutch oven, heat the avocado oil over medium heat. Add the onion, celery and carrots and saute for 5-7 minutes or until lightly tender. Season with salt, pepper, onion and garlic powder, thyme, parsley, sage, and rosemary.
  4. Pour in the broth and lemon juice and add the cooked chicken. Stir to combine. Bring to a boil and reduce to a simmer for 15 minutes.
  5. Bring the soup to a medium simmer and carefully add the stars, one by one. Very gently stir to avoid any sticking. Simmer the soup until the stars float.
  6. Serve fresh in bowls!

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 283
  • Fat: 6.9g
  • Carbohydrates: 32.2g
  • Fiber: 4.2g
  • Protein: 23.4g