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Lemon chicken soup with spaghetti

Makes 4 servings
Makes 4 servings


  • 6 cup low-sodium chicken broth
  • 1/3 cup fresh lemon juice (about 2 lemons)
  • 1 cup dried bay leaf
  • 1 cup (2-inch) piece parmesan cheese rind (optional)
  • 2 cup medium carrots, peeled and sliced into 1/4-inch pieces
  • 1 cup (about 2 1/2 ounces) spaghetti or other short pasta, broken into 2-inch pieces
  • 2 cup cooked rotisserie chicken, preferably breast meat, diced
  • 1 cup grated romano cheese
  • 1/4 cup chopped fresh flat-leaf parsley


Baking 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 for 4 to 5 minutes or until pasta is tender, stirring occasionally.

Add the chicken and heat through, about 2 to 3 minutes.

Remove the bay leaf and Parmesan rind and discard.

Stir in 1/2 of the cheese and the parsley.

Season with salt and pepper, to taste.

Ladle the soup into serving bowls and sprinkle with the remaining cheese.

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