Photo Credit: Elizabeth Newman

Lemon Spaghetti Soup

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

15 MINPrep Time

30 MINCook Time

6Servings

by Giada De Laurentiis

Photo Credit: Elizabeth Newman

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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.

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

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1 2-inch piece Parmigiano Reggiano cheese rind, optional

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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.

Nutrition

Nutrition Serving Size: 6
per serving: Calories; 304

Amount/Serving % Daily Value

Carbs: 17 grams
Protein: 24 grams
Fat: 16 grams
Saturated Fat: 7 grams
Cholestrol: 61 milligrams
Sodium: 844 milligrams
Fiber: 1 grams
Sugar: 2 grams

nut free

3 comments

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!