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Lemon Chicken Soup with Spaghetti

This simple and healthy soup utilizes a store-bought rotisserie chicken, making it a breeze to whip up on a weeknight.
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Lemon Chicken Soup with Spaghetti

Servings

4

Prep Time

15 minutes

Cook Time

28 minutes

Calories

0

Author:

Giada De Laurentiis

Image of Lemon Chicken Soup with Spaghetti

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 about 2 1/2 ounces spaghetti, broken into 2-inch pieces, *see Cook's Note
  • 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

  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.
  2. Add the carrots and simmer until tender, about 5 to 8 minutes.
  3. Add the broken 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.

1 comment

  • Author's avatar image
    Robin Papina
    ★★★★★
    ★★★★★

    This has become one of our favorite soups. It is just perfect!

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