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

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Teriyaki Chicken Wings

Recipe courtesy of Tyler Florence

Chicken Piccata

Recipe courtesy of Giada De Laurentiis

Oven-Fried Chicken

Recipe courtesy of Ina Garten

Chicken and Leek Cornish Turnover

Recipe courtesy of Giada De Laurentiis

Chicken Fried Steak with Gravy

Recipe courtesy of The Neelys

Browse Reviews By Keyword