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

Lemon Chicken Soup with Spaghetti requires approximately 43 minutes from start to finish. One serving contains 414 calories, 36g of protein, and 20g of fat. For $2.42 per serving, you get a main course that serves 4. A mixture of carrots, lemon juice, romano cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. It is perfect for Autumn.

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.

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.