lemon chicken soup with pasta

This week I found myself at home, sick, once again. Naturally I set out to make some Chicken noodle soup. (If you are unawares of the many benefits of chicken noodle soup as a cold remedy, read about it from The Mayo Clinic or The New York Times.) Giada's recipe is quicker and easier than most Chicken noodle recipes and I prefer the fresh flavor of lemon and easy to eat shells versus traditional noodles. Cook, eat, and be well!

adapted from Giada at Home

serves 4-6

6 cups (1.5 qt.)low-sodium chicken broth

1/3 cup fresh lemon juice (2 lemons)

1 bay leaf

1 medium onion, finely diced

2 medium carrots, sliced ¼” thick

1 celery stalk , thinly slices,

1 clove garlic, finely diced

1 cup conchiglie pasta (medium-sized shells, or broken spaghetti)

2 cups diced cooked rotisserie chicken (breast meat) shredded or chopped

¼ cup chopped fresh flat least parsley leaves

to make your soup:

*bring the chicken broth, lemon juice, and bay leaf to a boil over medium-high heat

*add onions, carrots, celery, and garlic and bring to a boil

*reduce heat and simmer for 6-8 minutes, until veggies are tender

*add pasta and cook, stirring occasionally, 6-8 minutes

*add chicken and heat through, 2-3 minutes

*discard bay leaf, remove pot from heat, and stir in parsley

*season to taste