Lemon Chicken Soup

Sunday night dinner was simply delicious!  It's quick and easy so I need not say any more.

Serves 4-6

8 cups low-sodium chicken broth
1 cup hot water
2 carrots, peeled and diced
1/2 onion, diced
2 celery stalks, diced
3-4 baby bella or white button mushrooms
1 dried bay leaf
1 Parmesan or Romano cheese rind (2-inch piece)
1/3 cup fresh lemon juice (about 2 lemons)
3/4 to 1 cup of vermicelli noodles
2 cups diced cooked Rotisserie chicken, preferably breast meat with the skin-on
1/4 cup shredded Romano or Parmesan cheese
salt & pepper
1/4 cup flat leaf parsley, chopped

1. In a small saucepan add some olive oil and saute the mushrooms and onions until soft, about 3-4 minutes. 

2. In a large stockpot, bring the carrots, celery, chicken broth, lemon juice, bay leaf, and Parmesan rind, if using, to a boil over medium-high heat. Simmer until tender, about 5 to 8 minutes.

3. Add the broken pasta and cook until the pasta is tender, for 5 to 6 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 the parsley and season with salt and pepper.
7. Ladle the soup into serving bowls and sprinkle with Romano cheese. Enjoy!!