Lemon Chicken Soup With Spaghetti

From Giada De Laurentiis

• Ready In: 30 mins
• Serves: 6

Ingredients

• 6  cups low sodium chicken broth
• 1⁄3 cup fresh lemon juice (about 2 lemons)
• 1  dried bay leaf
•  parmesan cheese, rind (optional)
• 2  medium carrots, peeled and sliced into 1/4-inch pieces
• 1  cup  about 2 1/2 ounces spaghetti, broken into 2-inch 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

Directions

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. 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.