This recipe calls for a store bought rotisserie chicken but is also a great way to use leftover roast chicken. This makes about 4 servings and is great for a leftover lunch. Trust me on the lemon.
- 6 C chicken broth
- 1/3 C fresh lemon juice (about 2 lemons)
- 1 dried bay leaf
- 2 medium carrots, peeled and sliced into 1/4-inch pieces
- 1 C (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *see note
- 2 C diced cooked rotisserie chicken, preferably breast meat
- 1 C grated Romano cheese (or parmesan)
- 1/4 C chopped parsley
- kosher salt and pepper to taste
In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and 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 discard. Stir in 1/2 of the cheese and the parsley. Season with salt and pepper, to taste. Ladle the soup into serving bowls and
sprinkle with the remaining cheese.
*Cook’s Note: use any short pasta you have on hand as a substitute. Also, throw on a parmesan rind to the stock if you have one for some added umami. Just take it out when you pull out the bay leaf.