Lemon Chicken Soup with Spagetti

By scottsdalejulie

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
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• 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.

Preparation

Step 1

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