Lemon Chicken Soup with Spaghetti

This is a quick and easy soup recipe, with delicious results!


Lemon Chicken Soup with Spaghetti

1/2 onion, chopped fine

2 medium carrots, peeled and chopped

1 stalk celery, chopped fine6 cups chicken broth

1/3 cup fresh lemon juice (about 2 lemons)

1 dried bay leaf

1 – 2″ piece Parmesan cheese rind, optional

1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces

2 cups diced cooked rotisserie chicken, preferably breast meat

1/2-3/4 cup grated romano cheese (don’t go over board on the cheese!)

1/4 cup chopped fresh flat leaf parsley

kosher salt


In a large stockpot, saute the onion, carrots, and celery in some oil until soft. Add the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, and bring to a boil over medium-high heat.

Reduce heat and simmer until the veggies are tender, about 5 mins.

In separate pot, cook pasta until tender. Remove the bay leaf and the parmesan rind from the broth and discard. Stir in 1/2 of the cheese and the parsley. Season with salt and pepper, to taste.

Add some pasta and chicken to each bowl and ladle the broth into the bowls and sprinkle with the remaining cheese.

*You can cook the pasta in the broth if you won’t have leftovers. Pasta will get soft and mushy in the soup if you have to keep it.



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