Ingredients:
6 c. low sodium chicken broth
1/3 c. fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2 inch) piece of Parmesan cheese rind, optional
2 medium carrots, peeled and sliced into 1/4 inch pieces
1 c. (about 2 1/2 oz) spaghetti, broken into 2 inch pieces *see Cook's note
2 c. diced cooked rotisserie chicken, preferably breast meat
1 c. grated Romano cheese
1/4 c. chopped fresh flat leaf parsley
Kosher salt
Directions:
In a large stockpot, bring 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 parsley. Season with salt, to taste. Ladle soup into serving bowls and sprinkle with remaining cheese.
*Cook's Note: You can use short pasta from your pantry as a substitute for the spaghetti.
**In keeping with Giada's soup recipes, I thought I would share the favorite of the moment in my house. This recipe is so wonderful, easy, healthy, and the lemon juice makes ALL the difference. This recipe will forever be in my arsenal for feel good or feel better food. This is definitely one of my all time favorites. Original recipe found here. Enjoy!
