Sometimes you have a really bad virus and because you’re a crazy food-obsessed person, you make yourself homemade chicken soup since it cures everything. And you struggle to go to the store alone and have to make the soup sitting in a chair next to the stove because you’re so ill, but it ends up being totally worth it. Canned soup has nothing on this recipe. The lemon adds a nice surprising element, and the ditalini has to be my noodle of choice for soups. This recipe is a cure-all. Sickness, broken hearts, and it’s a great gift to bring to new parents or a meal to give as a housewarming gift. There’s something so simple and warming about it, and it only takes twenty minutes to throw together.
I brought this soup to a friend after surgery, and when she requested the recipe, I realized I had never really written it down and had no idea where I even came up with it. It’s one of those recipes that has evolved over time. It started from my grandmother’s chicken soup recipe before becoming what it is today. It’s a twist on the classic chicken noodle soup, and it’s perfect to add to your fall soup rotation.
The great thing about this recipe is that it requires very few ingredients, and it tastes like you spent all day making it. It’s so good with saltine crackers or some good crusty bread. The rotisserie chicken is a magical dinner life-saver that I use all too frequently. Who has time to roast a whole chicken or boil a whole carcass for broth? Not me.
Bay leaves are the only spice in here besides salt and pepper, but be generous with the pepper, which gives it a little extra flavor and perfectly compliments the lemon.
I hope you enjoy it! See the full recipe below.
LEMON CHICKEN SOUP WITH PASTA
makes 4 servings
1 tbsp olive oil
1 rotisserie chicken
1 onion, diced
3 carrots, peeled and cut crosswise into pennies
6 cups chicken broth
2 bay leaves
juice of 1 lemon
1/2 tsp kosher salt
1/2 tsp fresh ground black pepper
1 cup dry ditalini pasta or orzo
Pull the meat from the rotisserie chicken into a bowl. Discard the skin and bones or save them for another use like bone broth.
In a large heavy-bottomed soup pot, drizzle a tablespoon of olive oil and heat to medium-high heat. Once hot, add the onions, carrots, and bay leaves, stirring frequently for about 5 minutes or until the onions are translucent. Add the salt, pepper, chicken, lemon juice and broth. Bring to a boil. Once boiling, turn down to a simmer and add the pasta, keeping at a simmer for about 10 minutes or until the pasta is al dente. Serve with fresh ground pepper and crusty bread.