Lemon Chicken Soup With Spaghetti

• 6 cups low sodium chicken broth
• 13 cup fresh lemon juice (about 2 lemons)
• 1 dried bay leaf
• parmesan cheese, rind (optional)
• 2 medium carrots, peeled and sliced into 1/4-inch pieces
• 1 cup about 2 1/2 ounces spaghetti, broken into 2-inch pieces
• 2 cups diced cooked rotisserie chicken, preferably breast meat
• 1 cup grated romano cheese
• 14 cup chopped fresh flat-leaf parsley
• kosher salt

1. In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat.
2. Add the carrots and simmer until tender, about 5 to 8 minutes.
3. Add the broken pasta and cook until the pasta is tender, for 4 to 5 minutes, stirring occasionally.
4. Add the chicken and heat through, about 2 to 3 minutes.
5. Remove the bay leaf and the Parmesan rind and discard.
6. Stir in 1/2 of the cheese and the parsley.
7. Season with salt, to taste.
8. Ladle the soup into serving bowls and sprinkle with the remaining cheese.

chicken broth, lemon juice, bay leaf, parmesan cheese, carrots, chicken, romano cheese, parsley, kosher salt

Taken from www.food.com/recipe/lemon-chicken-soup-with-spaghetti-430593 (may not work)