6 cups of low sodium chicken broth.
⅓ cup of fresh lemon juice.
1 dried bay leaf.
1 (2 inch) piece of parmesan cheese rind (optional).
2 medium peeled and sliced ( ¼ inch) carrots.
1 cup of spaghetti broken into 2 inch pieces.
2 cups of diced cooked rotisserie chicken.
1 cup of grated Romano cheese.
¼ cup of chopped fresh flat-leaf parsley.
Bring the chicken broth, lemon juice, bay leaf and parmesan rind to a boil in a large stockpot over medium-high heat.
Add in the carrots and simmer for 5 to 8 minutes.
Mix in the broken pasta and cook for 4 to 5 minutes while stirring. Once the pasta is cooked, add the chicken and heat for 2 to 3 minutes.
Now, remove the bay leaf and parmesan rind and discard.
Add in ½ of the cheese and parsley and season with salt.
To serve, ladle the soup into serving bowls and top with the remaining cheese.
Easy, peasy and lemony! I don’t always use spaghetti for this dish, I use any short pasta from my pantry as a substitute. The result is still the same. Give this a shot, you will like it!