Lemon Chicken Soup with Spaghetti

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

ingredients

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

instructions

 
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

related recipes

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

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