Lemon Chicken Noodle Soup
Lemon Chicken Noodle Soup
Servings
8
Prep Time
15 minutes
Cook Time
30 minutes
Calories
228
Author:
Giada De Laurentiis
Ingredients
- 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 (9about 2 1/2 ounces) small pasta, such as Farfalline
- 2 cups diced cooked rotisserie chicken (preferably breast meat)
- 1 cup grated Romano 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.
Nutrition
Nutrition
- Nutrition Serving Size
- 8
- per serving
- Calories
- 228
Amount/Serving
% Daily Value
- Carbs
- 13 grams
- Protein
- 18 grams
- Fat
- 12 grams
- Saturated Fat
- 5 grams
- Cholestrol
- 46 milligrams
- Sodium
- 633 milligrams
- Fiber
- 1 grams
- Sugar
- 2 grams
2 reviews & comments
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.
This soup is phenomenal. I follow the recipe exactly. It’s my new go-to absolute favorite. Light yet comforting. I highly recommend!