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Lemon Chicken Soup with Spaghetti

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  • Level: Easy
  • Total: 43 min
  • Prep: 15 min
  • Cook: 28 min
  • Yield: 4 servings
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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


  1. In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
  2. Add the carrots and simmer until tender, about 5 to 8 minutes.
  3. 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.
  4. *Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti.

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