Monday, April 17, 2017

Lemon Chicken Soup with Spaghetti



  • 6 cups low-sodium chicken broth
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 dried bay leaf
  • 1 (2-inch) piece Parmesan cheese rind, optional
  • 2 medium carrots, peeled and sliced into 1/4-inch pieces
  • 1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see Cook's Note
  • 2 cups diced cooked rotisserie chicken, preferably breast meat
  • 1 cup grated Romano cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt


How to Make It

  • In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
  • Add the carrots and simmer until tender, about 5 to 8 minutes.
  • Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
  • You can use any short pasta from your pantry as a substitute for spaghetti
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