Last week over at
I Heart Cooking Clubs the theme was
Kid at Heart and since I am tardy once again for recess, I thought I would post it this week. This soup was the simplest recipe I have made in recent memory. It came together in 20 minutes. Not only was it easy but the light lemon flavor was out of this world. The light broth combined with lots of veggies, just hit the spot on a breezy fall evening. My guys loved it!
Celebrate the Feast!
Mary
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Lemon Chicken Soup with Spaghetti
Recipe courtesy Giada De Laurentiis
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, *see Cook's Note
2 cups diced cooked rotisserie chicken, preferably breast meat
1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt
Directions:
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 the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 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
Labels: In the Kitchen
