Lemon Chicken Soup With Spaghetti |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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From Giada De Laurentiis Ingredients:
6 cups low sodium chicken broth |
1/3 cup fresh lemon juice (about 2 lemons) |
1 dried bay leaf |
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 |
2 cups diced cooked rotisserie chicken, preferably breast meat |
1 cup grated romano cheese |
1/4 cup chopped fresh flat-leaf parsley |
kosher salt |
Directions:
1. In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
2. Add the carrots and simmer until tender, about 5 to 8 minutes.
3. 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.
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