Facebook Instagram Pinterest Twitter YouTube Play Cart Email Mailing List Search Dairy Free Nut Free Gluten Free Vegan Vegetarian Delete Close Admin Star Badge Like Comment View More Right Arrow Left Arrow Down Arrow Food Submit Recipe Shop Video Entertaining Living Recipes Ask Giada Family Live Stream Pets Checkmark Lock Lock
Olive oil has arrived from Italy! Shop Here!
0
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!

Have extra spaghetti? Try these recipes:

Lemon Chicken Soup with Spaghetti

By: Giada De Laurentiis

Jan 2, 2019 | Total time: minutes

Aglio e Olio with Crispy Prosciutto

By: Giada De Laurentiis

Jul 16, 2018

Asparagus and Prosciutto Pasta with Smoked Mozzarella

By: Giada De Laurentiis

May 27, 2020 | Total time: minutes

Spaghetti with Zucchini and Squash

By: Giada De Laurentiis

Jan 26, 2019 | Total time: minutes