Easy Lemon Chicken Soup

By Beckysbaking

Ingredients

• 12 cups low sodium chicken broth
• lemon juice of 2 lemons
• 2 dried bay leaf
• 4-6 carrots, peeled and sliced
• 2 handfuls spaghetti, broken in half
• 2 cups grated romano cheese
• 1/2 cup chopped fresh parsley
• 4 cups diced cooked rotisserie chicken

Details

Servings 4

Preparation

Step 1

1. In a large stockpot bring chicken broth, lemon juice, bay leaves to a boil.
2. Add carrots and simmer until tender. about 8-10 minutes.
3. Add broken pasta and cook until tender.
4. Add chicken and heat thru about 3-5 minutes. Remove bay leaf.
5. Stir in 1/2 the cheese and the parsley.
6. Pour in bowls, season with salt and sprinkle with remaining cheese.