Categories: Soup

Ingredients

• 6 C. low-sodium chicken stock
• 1/3 C. fresh lemon juice
• 1 dried bay leaf
• 1 piece Parmesan cheese rind, optional
• 1 medium onion, diced
• 2 medium carrots, peeled and sliced 1/4”
• 1 C. short pasta
• 2 C. diced rotisserie chicken breast
• 1 C. grated Romano or Parmesan cheese
• 1/4 C. chopped fresh flat-leaf parsley
• Kosher salt

Directions

1. 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 onion and carrots and simmer until tender, about 10 minutes.

2. Add the pasta and cook 5 minutes stirring occasionally. Add the chicken and heat through, about 5 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in 1/2 C. cheese and the parsley; season with salt to taste.

3. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

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