Lemon Chicken Soup with Spaghetti

Total Time:
43 min
Prep:
15 min
Cook:
28 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 6 cups low-sodium chicken broth
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 dried bay leaf
  • 1 (2-inch) piece 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, *see Cook's Note
  • 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

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.


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

  • Find easy pairings for your favorite recipes, Bobby's perfect picks and party ideas.
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    This recipe is featured in:

    Rotisserie Chicken