Recipe courtesy of Giada De Laurentiis
Episode: More For Less
Save Recipe Print
Total:
43 min
Prep:
15 min
Cook:
28 min
Yield:
4 servings
Level:
Easy
Total:
43 min
Prep:
15 min
Cook:
28 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

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.

*Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

Pairs well with Sauvignon Blanc

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