Lemon Chicken & Spaghetti Soup

by Susan on January 25, 2018

lemon chicken & spaghetti soup

Chicken soup is a proven cure for whatever ails you, and I love that this version is loaded with flavor but doesn’t require hours to simmer to develop it. I’ve made and love true chicken soup from scratch (bones and all), but sometimes you just need a quick weeknight fix.

Rotisserie chicken and lemon juice are the key to making this one really pop without too much effort. Giada’s original recipe calls for traditional spaghetti; I used fresh gluten-free spaghetti because it happened to be on special at Whole Foods. Any shape or variety of pasta would honestly work fine here. If you’re following a grain-free diet, you could use Cappello’s pasta or skip it altogether.

I did think the original recipe was lacking a little in the seasoning department, so I doctored it a bit. A lot of the reviews also suggested adding some celery and/or onion to the mix, both of which I think would be welcome additions

While I like to give dairy-free options for my recipes, I do think the Parmesan rind and cheese added at the end really enhance the soup. I can’t say I’d recommend omitting them, though obviously it’s possible.

With the appropriate pasta this easy, hearty soup is a great family-friendly option.

Lemon Chicken & Spaghetti Soup
adapted from Giada De Laurentiis

6 cups organic chicken broth
1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
2 sprigs of fresh thyme
1 (2-inch) piece Parmesan cheese rind, optional
1 tsp. garlic powder
1/2 tsp. ground black pepper
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 cup (about 2 1/2 ounces) gluten-free spaghetti,
2 cups diced cooked rotisserie chicken
1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
sea salt, to taste

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, thyme and Parmesan rind to a boil over medium-high heat. Season with the garlic powder and black pepper.

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, thyme sprigs 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.

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