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This simple and healthy soup utilizes a store-bought rotisserie chicken, making it a breeze to whip up on a weeknight. Lemon Chicken Soup with Spaghetti 6 cups low-sodium chicken broth1/3 cup fresh lemon juice (about 2 lemons)1 dried bay leaf1 2-inch piece Parmesan cheese rind, optional2 medium carrots (peeled and sliced into 1/4-inch... giadzy.com

Lemon Chicken Soup with Spaghetti

20180101_181501_10358_1027765.jpeg20180101_181501_10358_1027766.jpeg20180101_181501_10358_1027767.jpeg Serves 4

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 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.

*Cook’s Note: You can use any short pasta from your pantry as a substitute for spaghetti.

Lemon Chicken Soup with Spaghetti

Photo of lizzynewm

Recipe by Giada De Laurentiis

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

Lemon Chicken Soup with Spaghetti

Serves: 
4 people
Cooking Level: 
Prep Time
15 minutes
Cook Time
28 minutes
Inactive Time
Total Time
43 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 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:

  • 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 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!
Lemon Chicken Soup with Spaghetti

Photo Credit: Elizabeth Newman

20180101_181501_10358_1027765.jpeg20180101_181501_10358_1027766.jpeg20180101_181501_10358_1027767.jpeg
20180101_181501_10358_1027765.jpeg
20180101_181501_10358_1027766.jpeg
20180101_181501_10358_1027767.jpeg

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

Lemon Chicken Soup with Spaghetti

Serves: 
4 people
Cooking Level: 
Prep Time
15 minutes
Cook Time
28 minutes
Inactive Time
Total Time
43 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 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:

  • 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 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.
Tried this recipe?Mention @WPRecipeMaker or tag #wprecipemaker!

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