Lemon Chicken Soup With Spaghetti
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 1419.54 ml low sodium chicken broth
- 78.78 ml fresh lemon juice (about 2 lemons)
- 1 dried bay leaf
- 0 parmesan cheese, rind (optional)
- 2 medium carrots, peeled and sliced into 1/4-inch pieces
- 236.59 ml about 2 1/2 ounces spaghetti, broken into 2-inch pieces
- 473.18 ml diced cooked rotisserie chicken, preferably breast meat
- 236.59 ml grated romano cheese
- 59.14 ml chopped fresh flat-leaf parsley
- kosher salt
directions
- In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
- Add the carrots and simmer until tender, about 5 to 8 minutes.
- Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the 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.
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