The Lemon Chicken Soup is the clear winner of my "3 soups in 2 days." I received 4 recipe requests just from facebook! It was the winner in our house too, G man gobbled it down! I'm stoked to share the recipe which was inspired by Giada De Laurentiis from the food network. Here it is....
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Lemon Chicken Soup
6 cups low-sodium chicken broth - I used 1 carton of Kitchen Basics stock and some stock I had made earlier to equal about 6 cups
Zest of 2 lemons
1/3 cup fresh lemon juice (about 2 lemons)
1 bay leaf
1 (2-inch) piece Parmesan cheese rind, optional - this is not optional to me, it really makes the soup, adding flavor and "depth", try it!
2 medium carrots sliced into 1/4-inch pieces
1/3 cup fresh lemon juice (about 2 lemons)
1 bay leaf
1 (2-inch) piece Parmesan cheese rind, optional - this is not optional to me, it really makes the soup, adding flavor and "depth", try it!
2 medium carrots sliced into 1/4-inch pieces
2 celry stalks diced - I added this, it is not in Giada's recipe, but I can't imagine chicken soup without celry!
1 diced white potato, I added this
1/2 diced zuchini, I also added this
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces - any short pasta will work, I used a handful of orzo
2 cups diced cooked rotisserie chicken, preferably breast meat - I used bone in, skin on chicken breasts that I had previously roasted
1 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt
In a large stockpot, saute the carrot, celry and zuchini in extra virgin olive oil.
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces - any short pasta will work, I used a handful of orzo
2 cups diced cooked rotisserie chicken, preferably breast meat - I used bone in, skin on chicken breasts that I had previously roasted
1 cup grated Parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt
In a large stockpot, saute the carrot, celry and zuchini in extra virgin olive oil.
Add the lemon zest and stir for 20-30 seconds Then ADD the chicken broth, lemon juice, bay leaf, and Parmesan rind. Bring to a boil over medium-high heat as soon as it boils, turn to low. .jpg)
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Add the potato and simmer until tender, about 5 to 8 minutes.
Add the chicken and the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. I like to add the pasta just before serving so it gets the flavor of the soup but doesn't "rob" the soup of all it's "soupiness" before you have a chance to eat it. We also make noodles on the side, but they just don't have the same great flavor you get when you cook the noodles in the soup.... just a little Shan note!
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.
As you can see it is a simply flavored soup, the cheese rind adds so much flavor, it is really important. This is the first time I tried anything like that and it really works! We also squoze more fresh lemon in our bowls! Can't wait to hear how you like it.
We ate it up so fast, I forgot to get a final picture!
Pinchy x 2
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