One of the things I love most about being alive is the fact that soup exists. It's so dreamy! I just love it and I would eat it for every meal if I could. I will eat basically any non-canned soup that I can buy in the grocery store, from ramen to cup-a-soup to lipton noodles. I order soup about 75% of the time I see it on a menu, and pop out to buy some for lunch almost every day at work. It's a real obsession and it may be slightly insane. But, don't judge me, it makes me happy!
When it comes to making my own soup, however, I usually end up disappointed. It's hard to find a good soup recipe out there. I never feel like the end product has enough flavor. However, Giada's chicken noodle soup recipe changed all that and really improved my quality of life. Thanks, Giada! Dreams really do come true!
I make her recipe pretty much as written, with a few exceptions: I use only one lemon, add onions and more broth and don't add the grated Romano cheese at the end. She lists the parmesean cheese rind as optional, but it is NOT. It really makes the soup and you must add it. So, here's my edited version. Enjoy!
Ingredients
8 cups low-sodium chicken broth
1 lemon
1 dried bay leaf
1 piece Parmesan cheese rind
2 medium carrots, peeled and sliced into 1/4-inch pieces
Ingredients
8 cups low-sodium chicken broth
1 lemon
1 dried bay leaf
1 piece Parmesan cheese rind
2 medium carrots, peeled and sliced into 1/4-inch pieces
1 onion, diced
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *
1 cooked chicken breast (cooked bone in, skin on, with garlic salt and pepper), sliced into small pieces
1/4 cup chopped fresh flat-leaf parsley
1 cup (about 2 1/2 ounces) spaghetti, broken into 2-inch pieces, *
1 cooked chicken breast (cooked bone in, skin on, with garlic salt and pepper), sliced into small pieces
1/4 cup chopped fresh flat-leaf parsley
Kosher Salt
Directions
Directions
In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind to a boil over medium-high heat.
Saute carrots and onions in a skillet
Add the carrots and onions to the stockpot 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.
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 the parsley.
Season with salt, to taste.
*You can use any short pasta from your pantry as a substitute for spaghetti.
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