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Gluten-free Chicken & Stars Soup

  • Author: Michelle
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free


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


  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!


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

  • Prep Time: 20
  • Cook Time: 30
  • Category: Soup
  • Method: Stove top


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

Keywords: chicken and stars