Lemon chicken soup with spaghetti

2

Ingredients

  • 1 1/2L low sodium chicken stock
  • 80ml fresh lemon juice (about 2 lemons)
  • 1 dried bay leaf
  • 1 (5cm) piece Parmesan cheese rind, optional
  • 225g spaghetti, broken into 5cm pieces, see Cook's note
  • 450g cooked rotisserie chicken, preferably breast meat, Technique: Dicing Cutting a larger piece of food into even cube-shaped pieces. I know this Teach me, please diced
  • 225g Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated Romano cheese
  • 60g Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped fresh flat-leaf parsley
  • Salt
  • 2 medium carrots, peeled and Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please sliced into 2cm pieces

Use imperial measurements

Method

How to make Lemon chicken soup with spaghetti

1) In a large stockpot, bring the chicken stock, lemon juice, bay leaf and Parmesan rind, if using, to a boil over medium-high heat.

2) Add the carrots and simmer until tender, about 5 to 8 minutes.

3) Add the broken pasta and cook until the pasta's 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 half of the cheese and the parsley. Season with salt, to taste.

Ladle the soup into serving bowls and sprinkle with the remaining cheese.

Cook's note: You can use any short pasta from your pantry as a substitute for spaghetti.