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
- 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 tender, 4 to 5 minutes, stirring occasionally.
- Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and Parmesan rind and discard.
- Stir in half 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.
