Lemon Chicken Soup With Spaghetti

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 6 cups low sodium chicken broth
• 1/3 cup fresh lemon juice (about 2 lemons)
• 1 dried bay leaf
• 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
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1 cup grated romano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• kosher salt

Recipe

• 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.