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

Step Inside the Fantasy Kitchen

Take tour of Food Network Fantasy Kitchen with designer Shea McGee.

IDEAS YOU'LL LOVE

Greek Lemon Chicken Soup

Recipe courtesy of Valerie Bertinelli

Lemon Chicken Breasts

Recipe courtesy of Ina Garten

Chicken Tortilla Soup

Recipe courtesy of Danny Boome

Chicken Noodle Soup

Recipe courtesy of Tyler Florence

Simple Chicken Soup

Recipe courtesy of Food Network Kitchen

Lemon Chicken

Recipe courtesy of Rachael Ray

Chicken Noodle Soup

Recipe courtesy of Ina Garten

Chicken Soup

Recipe courtesy of Ina Garten

Chicken Rice Soup

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories