I learned this version of chicken soup from my favorite Italian TV chef, Giada, long ago. Oh, how I love her simple and tasty Italian-inspired dishes! And this soup is no exception. It takes 15 minutes to make and is the freshest chicken soup I have ever tasted, thanks to the lemon. And if you’re sick, the lemon in the soup is just that much better.
- Rotisserie checken breasts, cubed
- 6 cups chicken broth
- 2 carrots, peeled and sliced
- 2 lemons juiced
- 8-12 ounces of uncooked spaghetti (or other pasta of choice)
- fresh parsley, handful
- 1 cup parmesan, shredded or shaved
- salt to taste
In a large pot, combine all the ingredients and cook to a low boil for 10 minutes (or until the pasta is tender). Serve. yep, that’s it!