I roasted a four pound chicken following Thomas Keller’s recipe for dinner the other night. The roasted chicken was AMAZING. I usually break down the chicken after dinner so that the chicken doesn’t take up too much room in the refrigerator. It also makes it easier to just grab and go for meals the days after. But I didn’t want random meals of chicken incorporated into salads, wraps, and such. I wanted something better. I wanted Giada’s lemon chicken soup with spaghetti. I enjoy chicken noodle soup, but it can be a bit boring. This recipe just blows boring chicken noodle soup out of the waters! It’s super flavorful, and warms you up from head to toe on a cold wintery day. If you are not a citrus lover, I would suggest cutting the lemons back as it may be overpowering for some. This is a wonderful lemony soup. We heart our citrus.
Lemon Chicken Noodle Soup (adapted from Giada De Laurentiis)
12 cups low-sodium chicken broth
2/3 cup fresh lemon juice (about 4 lemons)
6 bay leaves (or a few dried bay leaves)
1 (four-inch) piece Parmesan cheese rind
4 medium carrots, peeled and diced
2 cups (about 5 ounces) spaghetti, broken into 2-inch pieces
4 cups diced cooked roasted chicken
2 cups grated Romano or Parmesan cheese
1/2 cup chopped fresh flat-leaf parsley
In a large stockpot, bring the chicken broth, lemon juice, bay leaves, and Parmesan rind 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 the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
Makes 8 servings.