Lemon Chicken Soup

By exdircomp

Ingredients

• 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 onion dice or 2 leaks sliced
• 1/2 pound mushrooms sliced
• 1 cup (about 2 1/2 ounces) spaghetti, or your pasta of choice
• 2 cups diced cooked chicken, preferably breast meat
• 1 cup grated Romano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt

Preparation

Step 1

Directions
In a saute pan, saute the onion leaks, carrots and mushhrooms .

In a large stockpotbring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Add the vegetables and simmer until tender, about 5 to 8 minutes.


Cook your pasta according to box directions. Drain the pasta.

Add the pasta to 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.