Zesty Lemon Chicken Soup
This Zesty Lemon Chicken Soup is like a bowl of sunshine—light, fresh, and so comforting. It’s got everything you want in a cozy soup: tender chicken, bright lemony broth, and just the right amount of pasta to make it hearty but not heavy. The carrots add a little sweetness, and that sprinkle of Romano cheese on top? Chef’s kiss. It’s perfect for when you need something quick and flavorful, but still light enough that you won’t feel weighed down. Trust me, once you taste that lemony kick, you’ll be making this on repeat!
4 Servings
Ingredients
- 6 c low-sodium chicken broth
- 1/3 c fresh lemon juice about 2 lemons
- 1 dried bay leaf
- 1 2-inch piece Parmesan rind (totally optional, but amazing if you have it!)
- 2 medium carrots peeled and sliced into 1/4-inch rounds
- 1 c about 2 1/2 oz spaghetti, broken into 2-inch pieces
- 2 c diced rotisserie chicken I like to use the breast meat, but whatever works!
- 1 c grated Romano cheese
- 1/4 c chopped fresh parsley flat-leaf for that extra burst of freshness
- Kosher salt to taste
Instructions
- Grab a large stockpot and pour in the chicken broth, lemon juice, bay leaf, and Parmesan rind (if you’re using it). Set the heat to medium-high and bring it to a nice boil—this is where all the magic starts!
- Once it’s boiling, toss in the sliced carrots and let them simmer for about 5 to 8 minutes, just until they’re tender but still have a little bite.
- Next, add your broken spaghetti pieces and cook them for about 4 to 5 minutes, stirring now and then so they don’t stick together. When the pasta’s nice and tender, stir in the chicken and let it heat through for another 2 to 3 minutes.
- Don’t forget to pull out the bay leaf and Parmesan rind (they’ve done their job). Now, stir in half of the Romano cheese and all of the parsley. Give it a taste, then season with salt until it’s just right.
- Ladle the soup into bowls, sprinkle the rest of the cheese on top, and enjoy your cozy, lemony creation!
Notes
Making this soup gluten-free? Super simple! Just swap out the regular pasta for your favorite gluten-free variety. There are some great gluten-free pastas out there that cook up perfectly in soups, so you won’t even notice the difference. If you want to skip the pasta altogether, you could also try adding rice or quinoa for a different twist. Everything else in this recipe is naturally gluten-free, so with one small switch, you’re good to go! Just be sure to check that your chicken broth is gluten-free too, as some store-bought broths sneak in hidden gluten.