Fettuccine and Chicken in Vegetable Soup
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 32 min.
Ready in
Ingredients
for
10
- Ingredients
- 13 cups low-sodium Chicken broth
- ½ cup fresh lemon juice (3 lemons)
- 2 dried bay leaves
- 2 cloves garlic cloves (minced)
- 1 red Bell pepper (rinsed; trimmed and diced)
- 1 green Bell pepper (rinsed; trimmed and diced)
- 2 large carrots (peeled and diced)
- 2 stalks Celery (rinsed; trimmed and diced)
- 4 cups Cooked chicken (diced)
- 8 ozs fresh Fettuccine (cut into 1-inch strips)
- 2 cups grated Parmesan (or romano cheese)
- kosher salt (to taste)
Preparation steps
1.
In a large soup pot, bring the chicken broth, lemon juice, bay leaves, garlic, peppers, carrots, and celery to a boil over medium-high heat. Simmer for about 6 to 8 minutes.
2.
Add the cooked chicken and pasta and cook until the pasta is tender and the vegetables are tender crisp, about 3 to 4 minutes. Remove the bay leaves and stir in 1 cup of grated cheese. Stir to incorporate. Season to taste with salt.
3.
Ladle soup into individual bowls and sprinkle with remaining grated cheese, if desired. Serve.
