LEMON CHICKEN SOUP WITH SPAGHETTI

AuthorGeo FoodsCategory

Ingredients

 6 cups low-sodium chicken broth
  cup fresh lemon juice (about 2 lemons)
 1 dried bay leaf
 1 (2-inch) piece Parmesan cheese.
 2 medium carrots, peeled and sliced.
 1 cup spaghetti, broken into 2-inch pieces
 2 cups diced cooked rotisserie chicken
 ¼ cup chopped fresh flat-leaf parsley
 · Salt

Preparation

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.

Add the carrots and simmer until tender, about five to eight minutes.

Add the broken pasta and cook until the pasta is tender, for four to five minutes, stirring occasionally. Add the chicken and heat through, about two to three 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.

Related Recipes

Ingredients

 6 cups low-sodium chicken broth
  cup fresh lemon juice (about 2 lemons)
 1 dried bay leaf
 1 (2-inch) piece Parmesan cheese.
 2 medium carrots, peeled and sliced.
 1 cup spaghetti, broken into 2-inch pieces
 2 cups diced cooked rotisserie chicken
 ¼ cup chopped fresh flat-leaf parsley
 · Salt

Directions

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.

Add the carrots and simmer until tender, about five to eight minutes.

Add the broken pasta and cook until the pasta is tender, for four to five minutes, stirring occasionally. Add the chicken and heat through, about two to three 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.

LEMON CHICKEN SOUP WITH SPAGHETTI

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