This blog is about two friends, miles apart, striving to pattern our lives after the Proverbs 31 woman. Here you will find our daily journeys, whether serious, funny, practical, or inventive. Thanks for stopping by and we hope you'll stop by often!

~Lauren & Page

Thursday, February 2, 2012

Lemon Chicken Soup

I love watching Food Network and happened to be watching one of my favorite chefs, Giada De Laurentiis, making this yummy soup. I wasn't sure what I'd think of the lemon juise in the soup, but after making it I have to say that it might be one of my favorite chicken soups ever! The lemon truly brings a freshness and enhances all the other flavors. This soup is a perfect example of how you can use your Parmesan cheese rind, as seen in this post from earlier this week.

Try it, I think you'll really enjoy it!! For me, a recipe is simply a guideline and this recipe is no exception. I tweaked it to my liking, used pasta shells and made a double batch.

Lemon Chicken Soup


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.


  1. I love Giada! She has great recipes and I've gotten her cookbooks at the library. I'm putting this on my calendar to try. Thanks.

  2. You won't be disappointed! :-) It is delicious!! I should look for her cookbooks at the library, never thought to do that! I have so many already that I won't let myself buy them. ;-D