Recipe courtesy of Giada De Laurentiis
Episode: More For Less
Total:
43 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
43 min
Active:
15 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

IDEAS YOU'LL LOVE

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Lemon Chicken

Recipe courtesy of Rachael Ray

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken Noodle Soup

Recipe courtesy of Michele Urvater

Lemon and Garlic Roast Chicken

Recipe courtesy of Ina Garten

Skillet-Roasted Lemon Chicken

Recipe courtesy of Ina Garten

Chicken Dumpling Soup

Recipe courtesy of Lion House Pantry

Simple Chicken Soup

Recipe courtesy of Food Network Kitchen

Old Fashioned Chicken Soup

Recipe courtesy of Food Network Kitchen

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking