Menu Enter a recipe name, ingredient, keyword...

scottsdalejulie

Lemon Chicken Soup with Spagetti

By

Google Ads
Rate this recipe 0/5 (0 Votes)

Ingredients

  • gredients [ View Metric ] 6 cups low-sodium chicken broth
  • 1/3 cup fresh lemon juice, (about 2 lemons)
  • 1 dried bay leaf
  • 1 (2") piece Parmesan cheese rind, (opt)
  • 2 medium carrots, peeled & sliced into 1/4" pieces
  • 1 cup (2.5 oz) spaghetti, broken into 2" 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
  • .NEW! Eat healthier with nutrition info!
  • Try BigOven Pro for Free Preparation
  • 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.
  • 4 . Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard.
  • 5 . 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.

Details

Preparation

Step 1

none

‚Äč

You'll also love

Review this recipe

Spinach Salad with Lemon Vinaigrette Lemon Yogurt Cake