Lemon Chicken Soup with Spaghetti Recipe

Lemon Chicken Soup with Spaghetti

Level: Easy | Yield: 4 servings | Total Time: 43 min | Prep: 15 min | Cook: 28 min

Nutritional Analysis Per Serving

Serving Size: 1 of 4 servings

• Calories: 389
• Total Fat: 17 g
• Saturated Fat: 9 g
• Carbohydrates: 24 g
• Dietary Fiber: 2 g
• Sugar: 3 g
• Protein: 38 g
• Cholesterol: 83 mg
• Sodium: 1270 mg

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
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1 cup grated Romano cheese
• 1/4 cup chopped fresh flat-leaf parsley
• Kosher salt, to taste

Instructions

1. In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
2. Add the carrots and simmer until tender, about 5 to 8 minutes.
3. Add the broken pasta and cook until tender, 4 to 5 minutes, stirring occasionally.
4. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and Parmesan rind and discard.
5. Stir in half of the cheese and the parsley. Season with salt to taste.
6. 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.