Lemon Chicken Noodle Soup

On these cold winter nights soup is the infamous go-to meal. I’ve finally found my homemade chicken soup recipe! It is so easy and using rotisserie chicken and chicken broth makes this dish just as homemade as I like it to be 🙂

Lemon Chicken Noodle Soup

lemon chicken noodle soup


6 cups low-sodium chicken broth
⅓ cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 medium onion, finely diced
2 medium carrots, peeled and sliced into ¼-inch pieces
1 celery stalk, thinly sliced
1 (2-inch) piece Parmesan cheese rind
1 cup (about 2 ½ ounces) spaghetti, broken into 2-inch pieces
2 cups cooked rotisserie chicken, preferably breast meat, diced
1 cup grated Pecorino Romano cheese
¼ cup chopped fresh flat-leaf parsley
Kosher salt and freshly ground black pepper
In a large stockpot, bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat.
Add the onions, carrots, and celery, parmesan rind and bring to a boil. Reduce the heat so the mixture simmers and cook until the vegetables are tender, about 6 to 8 minutes.
Add the broken pasta and cook for 6 to 8 minutes or until pasta is tender, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf. Remove the pot from the heat. Stir in the cheese and the parsley. Season with salt and pepper, to taste. Ladle the soup into serving bowls

Recipe sources: http://www.giadadelaurentiis.com/recipes/219/lemon-chicken-soup-with-spaghetti and http://www.foodnetwork.com/recipes/giada-de-laurentiis/lemon-chicken-soup-with-spaghetti-recipe.html


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