Tuesday, September 22, 2009

Giada's Lemon Chicken Noodle Soup

It sounded good seeing Giada stir it up on TV.... and it is really good cooking and eating it myself with some leftover organic chicken -- chicken noodle soup with lemon, a bay leaf and parmesan. I added lemon, but used only half of the proposed amount. A wonderful dish for the slowly colder nights and the fall to come...

3 cups low-sodium chicken broth
fresh lemon juice (about 1 lemon)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind
2 medium carrots, peeled and sliced into 1/4-inch pieces
handful spaghetti, broken into 2-inch pieces
1/2 cup diced cooked rotisserie chicken, preferably breast meat
2 TB grated Romano cheese
handful chopped fresh flat-leaf parsley
fresh ground pepper

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind to a boil over medium-high heat. Add the diced carrots and pasta, and simmer until tender, about 10 minutes. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in the cheese and the parsley.

Makes 2-3 servings.

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