Thursday, February 16, 2012

Lemon Chicken Soup (aka "Sick Soup")

There's something unplesant going around. We both have a "bug" at our house and when that happens, nothing is better than chicken soup. I made a pot of this today and thought I had shared the recipe with you. If I have, pardon the repeat. If not, you have to know this is quick and easy and will change your life forever. You'll never want Campbell's again. (Ok, maybe Campbell's in an emergency -  if you're so sick that you can't stand up and need to use a can opener in order to have supper period.)
The lemon juice gives it a lightness that is refreshing. I use whatever pasta I have available. Tonite it's orzo. If you use spaghetti, break it into 2-inch pieces.

Lemon Chicken Soup
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

In a large stockpot, bring chicken broth, lemon juice, bay leaf and Parmesan rind to a boil over medium-high heat. Add carrots and simmer until tender, about 5 minutes. Add broken pasta and cook until the pasta is tender, about 5 minutes. Add chicken and heat through. Remove bay leaf and cheese rind. Stir in 1/2 of the cheese and parsley. Season to taste with salt.

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