Lemon Chicken Soup with Spaghetti

Chicken Noodle Soup is one of those soups that can be super flavorful or horribly bland.  I must say I have had more bland encounters than flavorful ones, which caused me to seek out a phenomenal recipe for those sick days when you need some warm love.

And for my darling husband, his day was today.  Poor guy got food poisoning at one of our favorite lunch spots yesterday.  It kicked in late last night and has been haunting him since.  I don't know why chicken soup is the go-to recipe for when you are not feeling well, but it did it's magic with Josh.  He was able to get it down and I even heard an, "Mmm."  Once again, Chicken Noodle saves the day!

Lemon Chicken Soup with Spaghetti

YEILD: 4 servings

ingredients:

6 cups low-sodium chicken broth

1/3 cup fresh lemon juice (about 2 lemons)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind, optional
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces
2 cups diced cooked rotisserie chicken, preferably breast meat 

1 cup grated Romano cheese
1/4 cup chopped fresh flat-leaf parsley
Kosher salt

directions:

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, 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.

Recipe adapted from Giada De Laurentiis