Lemon Chicken Soup with Spaghetti

Name: Lemon Chicken Soup with Spaghetti
Prep time: 43 min
Cook time: 43 min
Total time: 43 min
Yield: 4
Cuisine: Global
Ingredients: 2 mediums carrots, peeled and sliced into 1/4-inch pieces; 1 dried bay leaf; 59 milliliters chopped fresh flat-leaf parsley; 4 servings Kosher salt; 79 milliliters fresh lemon juice (about 2 lemons); 1 liters low-sodium chicken broth; 2 inches Parmesan cheese rind, optional; 237 milliliters grated Romano cheese; 473 milliliters diced cooked rotisserie chicken, preferably breast meat; 71 grams cup (about spaghetti, broken into 2-inch pieces, *see Cooks Note

You can never have too many main course recipes, so give Lemon Chicken Soup with Spaghetti a try. This recipe covers 25% of your daily requirements of vitamins and minerals. This recipe serves 4. One serving contains 414 calories, 36g of protein, and 20g of fat. If you have chicken broth, romano cheese, kosher salt, and a few other ingredients on hand, you can make it. It will be a hit at your Autumn event.

Instructions

Watch how to make this recipe.

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.

Ingredients you will need

Chicken Broth

Lemon Juice

Bay Leaves

Parmesan

Beef

Equipment you will use

Pot

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

Ingredients you will need

Carrot

Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally.

Ingredients you will need

Pasta

Add the chicken and heat through, about 2 to 3 minutes.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Bay Leaves

Parmesan

Parsley