Lemon Chicken Soup with Spagetti

Lemon Chicken Soup with Spagetti
Lemon Chicken Soup with Spagetti

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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.

Directions

none

Keyingredient.com uses 'cookies' to give you the best, most relevant experience. Using this website means you're ok with this. Learn more here.

Please describe your issue: