Lemon Spaghetti Soup Recipe – Giadzy

Name: Lemon Chicken Noodle Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: 6 cups low-sodium chicken broth; 1/3 cup fresh lemon juice (about 2 lemons); 1 dried bay leaf; 1 2-inch piece Parmigiano Reggiano cheese rind, optional; 2 medium carrots (peeled and sliced into 1/4-inch pieces); 1 cup pasta, such as broken-up spaghetti chitarra; 2 cups diced cooked rotisserie chicken (preferably breast meat); 1 cup grated Parmigiano Reggiano cheese; 1/4 cup chopped fresh flat-leaf parsley; Kosher salt

Chicken noodle soup really is the ultimate feel-good recipe when you need a bowl of comfort, and this is my take on the classic. I call it Lemon Spaghetti Soup, paying homage to my Lemon Spaghetti, because of - you guessed it - the addition of lemon and spaghetti! You can use any pasta shape in this soup, but I thought it was fun to break up little pieces of spaghetti chitarra to really hit the theme. For a gluten-free version, taccole corte works perfectly here.

I love this recipe because it's so quick to whip up as far as a soup goes, and you can start it with a storebought rotisserie chicken, or leftovers. It's so nourishing. Serve it with some nice Italian bread to soak up the savory lemony broth!

Lemon Chicken Noodle Soup

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

30 minutes

Ingredients

6 cups low-sodium chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 2-inch piece Parmigiano Reggiano cheese rind, optional
2 medium carrots (peeled and sliced into 1/4-inch pieces)
1 cup pasta, such as broken-up spaghetti chitarra

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2 cups diced cooked rotisserie chicken (preferably breast meat)
1 cup grated Parmigiano Reggiano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt

Instructions

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 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.

nut free

5 comments

barbara - Feb 08

please let me print i"m signed in

The Giadzy Kitchen - Feb 08
Ciao Barbara! To print a recipe from our website, first ensure you are logged in to your Giadzy account with the email associated with your Membership. Please use the print feature provided on our website, as print shortcuts like Ctrl + P or your PC’s dialog box may not work properly. Email us if you are still experiencing issues after logging in.
Margaret Burd - May 01

This soup is a family favorite! It’s our go-to recipe for a comforting chicken soup.
Laura - Jan 17

Made this soup post-Christmas and served with a salad for a light meal. Completely delicious. Didn’t change a thing in the recipe. It’s perfect as is.
Ailish Zompa - Oct 31

This soup is phenomenal. I follow the recipe exactly. It’s my new go-to absolute favorite. Light yet comforting. I highly recommend!