Lemon Chicken Noodle Soup

What’s more comforting than chicken noodle soup? I use a bit of lemon juice in mine to brighten up the flavor, and it adds such a welcome element. I love to use a fun pasta shape for a soup like this, such as farfalline or gnocchetti. Kids love the fun shapes, and they’re perfectly bite-sized. 


  • 6 cups low-sodium chicken broth
  • 1/3 cup fresh lemon juice (about 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 (9about 2 1/2 ounces) small pasta, such as Farfalline
  • 2 cups diced cooked rotisserie chicken (preferably breast meat)
  • 1 cup grated Romano cheese
  • 1/4 cup chopped fresh flat-leaf parsley
  • Kosher salt


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 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.

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