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Lemon Chicken Noodle Soup
Servings
6
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
- 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
- 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
3 comments
This soup is a family favorite! It’s our go-to recipe for a comforting chicken soup.
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!