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Lemon Chicken Soup with Spaghetti
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Lemon Chicken Soup with Spaghetti Recipe courtesy Giada De Laurentiis Prep Time:15 minInactive Cook Time:28 min Serves: 4 servings 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 |
Directions
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.
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