Wednesday, April 22, 2015

lemon chicken soup with spaghetti

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lemon chicken soup with spaghetti
adapted from Giada at Home by Giada di Laurentiis

2 tbsp. olive oil
2 tbsp. butter

1 medium onion, finely diced
2 big carrots, diced
1 celery stalk, diced

 10 c. chicken broth
1/4 c. fresh lemon juice
1 bay leaf
1 c. broken spaghetti* (1  2 inch pieces)
2 c. cooked rotisserie chicken, shredded or diced
1/4 c. parsley, chopped
salt to taste
1 c. parmesan or asiago cheese, grated finely

Heat a Dutch oven or heavy-bottomed pot over medium heat. Melt the oil and butter. Add the onion, carrot and celery and fry until somewhat softened and the onions are glossy and starting to look clear, about 10 minutes. Stir every so often.

Add the broth, lemon juice and bay leaf. Bring to a boil. Cover and let simmer until the vegetables are tender, 10  15 minutes. Add the spaghetti and cook until the noodles are cooked through, about 10 minutes.

Add the chicken and heat through. Stir the parsley in. Taste for salt, knowing you will also add salty cheese to your bowls of soup soon.

Ladle into bowls, and let everyone top their bowl with a good helping of cheese. Eat!

*We use gluten-free corn spaghetti by La Veneziane

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