Lemon Chicken Soup

• 2 lemons
• 6 cups water
• 2 cubes chicken bouillon or 2 tbsps. chicken bouillon powder
• 1 bay leaf
• ground black pepper
• 1 carrot peeled and diced
• 1/2 cup spaghetti whole grain, broken into pieces 2 cm. in length
• 1 cup chicken cooked and shredded
• 1/4 cup fresh parsley minced
• 4 tablespoons Parmesan cheese grated

1. Place the water and bouillon into a large pan. When the bouillon is dissolved, add the lemon juice, bay leaf, and black pepper.
2. When it begins to boil, add the carrot and cook for 3 minutes. Add the pasta and cook for 3 minutes more.
3. Add the chicken and cook for 5 minutes. Add half the parsley and half the parmesan and cook for 1 minute. Ladle into bowls and sprinkle with the rest of the parsley and parmesan before serving.

lemons, water, chicken bouillon, bay leaf, ground black pepper, carrot, grain, chicken, parsley, parmesan cheese

Taken from www.yummly.com/recipe/Lemon-Chicken-Soup-530249 (may not work)