Lemon Chicken Soup with Spaghetti

• 6 cups (1 1/2 quarts) low-sodium chicken broth
• 1/3 cup fresh lemon juice (from 2 lemons)
• 1 bay leaf
• 1 medium onion, finely diced
• 2 medium carrots, peeled and sliced 1/4 inch thick
• 1 celery stalk, thinly sliced
• 1 cup (about 2 1/2 ounces) broken spaghetti (2-inch pieces are perfect) or short pasta
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1 cup grated Pecorino Romano cheese
• 1/4 cup chopped fresh flat-leaf parsley leaves
• Salt

1. In a large stockpot, bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat.
2. Add the onion, carrots, and celery and bring to a boil.
3. Reduce the heat so the mixture simmers and cook until the vegetables are tender, 6 to 8 minutes.
4. Add the pasta and cook, stirring occasionally, for 6 to 8 minutes, or until the pasta is tender.
5. Add the chicken and heat through, 2 to 3 minutes.
6. Discard the bay leaf.
7. Remove the pot from the heat.
8. Stir in the cheese and the parsley.
9. Season with salt, to taste.
10. Ladle the soup into bowls and serve.

chicken broth, lemon juice, bay leaf, onion, carrots, celery stalk, pasta, chicken, romano cheese, parsley, salt

Taken from www.epicurious.com/recipes/food/views/lemon-chicken-soup-with-spaghetti-386847 (may not work)