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.
Ingredients
- 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