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

• 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.