Lemon Chicken Soup with Spaghetti

From the book, Giada at Home. get this book >


4 servings
Lemon Chicken Soup with Spaghetti
6 cups low-sodium chicken brothlow-sodium chicken broth6
⅓ cup fresh lemon juice (about 2 lemons)lemon juice
1 dried bay leafbay leaf, dried1
1 medium onion, finely dicedonion(s), medium1
2 medium carrots, peeled and sliced into ¼-inch piecescarrots2
1 celery stalk, thinly slicedcelery1
1 cup (about 2 ½ ounces) spaghetti, broken into 2-inch piecesspaghetti, dried1
2 cups cooked rotisserie chicken, preferably breast meat, dicedrotisserie chicken, preferably breast meat, cooked2
1 cup grated Pecorino Romano cheesepecorino romano cheese1
¼ cup chopped fresh flat-leaf parsleyfresh italian parsley¼
Kosher salt and freshly ground black peppersalt and freshly ground black pepper1


Lemon Chicken Soup with Spaghetti
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 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

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This recipe is featured in:
Giada at Home: Family Recipes from Italy and California

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