Lemon Chicken Soup with Pasta
(from SallyV’s recipe box)
Source: Food Network
Prep time: 15 minutes
Cook time: 20 minutes
Serves 6 people
Categories: Soup
Ingredients
- 6 C. low-sodium chicken stock
- 1/3 C. fresh lemon juice
- 1 dried bay leaf
- 1 piece Parmesan cheese rind, optional
- 1 medium onion, diced
- 2 medium carrots, peeled and sliced 1/4”
- 1 C. short pasta
- 2 C. diced rotisserie chicken breast
- 1 C. grated Romano or Parmesan cheese
- 1/4 C. chopped fresh flat-leaf parsley
- Kosher salt
Directions
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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 onion and carrots and simmer until tender, about 10 minutes.
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Add the pasta and cook 5 minutes stirring occasionally. Add the chicken and heat through, about 5 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 C. cheese and the parsley; season with salt to taste.
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Ladle the soup into serving bowls and sprinkle with the remaining cheese.