It’s that time of year people….the weather gets cooler and I start to crave soup of any kind. I think this happens purely for selfish reasons, as I like to cook less as it gets cooler (with the exception of the requisite Thanksgiving & Christmas dinners of course). So having something that I can throw together using mainly leftovers is very attractive to me. Soup most certainly fits the bill, and this one (though I modified it a bit) is easy enough to put together in roughly 15-20 minutes.
The recipe comes from one of my favorite Food Network chefs, Giada deLaurentiis. I love her recipes because they are simple, earthy and take less time than most to prepare. The soup itself is easy enough to start off, you can use low sodium chicken broth from the supermarket which I find incredibly easy. Because let’s face it, who has time to make home made chicken broth? The lemony taste in the broth is nice too and guess what? My son even ate it….so score one for Giada!! The only alternations that I made was the type of pasta, I used ditalini instead of spaghetti.
Here is the recipe reprinted from The Food Network
- 6 cups low-sodium chicken broth
- 1/3 cup fresh lemon juice (approx. 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, *see Cook’s Note
- 2 cups diced cooked rotisserie chicken, preferably breast meat
- 1 cup grated Romano cheese
- 1/4 cup chopped fresh flat-leaf parsley
- Kosher salt
Directions
In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
Add the carrots and simmer until tender, about 5 to 8 minutes.
Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 of the cheese and the parsley. Season with salt, to taste. Ladle the soup into serving bowls and sprinkle with the remaining cheese.
*Cook’s Note: You can use any short pasta from your pantry as a substitute for spaghetti.
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Lianne Farbes is the Head of the US Edition of HelloCotton an online social platform for discovering and sharing women’s blog content. She also writes for several online publications, she is a Beauty Expert, Social Media enthusiast, Project Manager, Web 2.0 cheerleader and she is always online in one form or another. Follow her on Twitter @LianneFarbes, @Hellocotton and friend her through any of her social profiles here and here
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Tags: chicken soup, Food, food network, Giada DeLaurentiis, soup
