Nothing warms up a cold winter night like chicken soup, especially when there are hearty chunks of chicken and pieces of pasta waiting in the bottom of the bowl. When I came home from the hospital with Jade, friends and family took turns bringing food by for Todd and me. Sandra Tripicchio, who is an invaluable part of putting together my shows and books, made us a big batch of this lemony chicken soup, and it’s been a staple in our house ever since. You’ll love the way the lemon brightens the soup’s flavor.
Recipe information
Yield
4 to 6 servings
Ingredients
Preparation
Step 1
In a large stockpot, bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat. Add the onion, carrots, and celery and bring to a boil. Reduce the heat so the mixture simmers and cook until the vegetables are tender, 6 to 8 minutes.
Step 2
Add the pasta and cook, stirring occasionally, for 6 to 8 minutes, or until the pasta is tender. Add the chicken and heat through, 2 to 3 minutes.
Step 3
Discard the bay leaf. Remove the pot from the heat. Stir in the cheese and the parsley. Season with salt, to taste. Ladle the soup into bowls and serve.
