One of the challenges I face is when one has leftover rotisserie chicken, what do you do? There’s only so much chicken salad that a gal can make. Well, faced with a partial leftover chicken taking up valuable real estate in my refrigerator, I thought “Soup”. However, I was not in the mood for my normal Southwestern Chicken soup. Sadly, I found myself in a winter recipe rut. My tried & true recipes were not an option and add a case of the winter blahs and I found myself in a winter recipe rut.
Giada de Laurentiis had a recipe for a Lemon Chicken Soup with Spaghetti but since I’m not much of a spaghetti fan (don’t ask – it’s a childhood thing), I looked in the pantry and substituted egg noodles. I also added the zest of one lemon and some garlic and celery and I found a new spin on an old favorite.
- 6 cups low-sodium chicken broth
- Zest and juice of one lemon
- 1 dried bay leaf
- 1 (2-inch) piece Parmesan cheese rind, optional
- 2 medium carrots, peeled and sliced into ¼-inch pieces
- 1 rib of celery, sliced into moons
- 1 garlic clove, grated
- 2 cups of egg noodles
- 2 cups diced cooked rotisserie chicken, preferably breast meat
- 1 cup grated Parmesan cheese, divided
- ¼ cup chopped fresh flat-leaf parsley
- Kosher salt
- Over medium high heat, bring the chicken broth, lemon juice, lemon zest, bay leaf, and Parmesan rind to a boil in a large Dutch oven or stockpot.
- Add the carrots and celery to the mixture and simmer until tender, about 5 to 8 minutes.
- Add the egg noodles and cook for about 5 minutes or so and stir.
- Add the chicken and heat through, about 2 to 3 minutes.
- Remove the bay leaf and the Parmesan rind and discard.
- Stir in ½ of the cheese and the parsley.
- Season with salt, to taste.
- Serve the soup sprinkled with the remaining Parmesan and enjoy!
Gather the ingredients
That bay leaf looks lonely among the chicken broth, garlic and lemon zest/juice, no?
No thumbs were butchered when slicing the veggies *phew*
Warm Comfort At Last – SO Good!
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