Lemon Chicken Soup With Spaghetti
Serves: 4
Branson Greenfelder
1 January 1970
Based on User reviews:
57
Spice
51
Sweetness
45
Sourness
37
mins
Prep time (avg)
6.1
Difficulty
Ingredients:
6 cups
Chicken Broth (low-sodium)1 cup
Grated Romano CheeseDirections:
1
Watch how to make this recipe
2
In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat
3
Add the carrots and simmer until tender, about 5 to 8 minutes
4
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally
5
Add the chicken and heat through, about 2 to 3 minutes
6
Remove the bay leaf and the Parmesan rind and discard
7
Stir in 1/2 of the cheese and the parsley
8
Season with salt, to taste
9
Ladle the soup into serving bowls and sprinkle with the remaining cheese
10
*Cook's Note: You can use any short pasta from your pantry as a substitute for spaghetti