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A fine filling soup from the kitchens of  thegayhare

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A sweet chicken soup

the recipe calls for carrots but were out so I substituted peas... it works well either way.

Lime Chicken soup with spaghetti

6 cups low-sodium chicken broth
1/3 cup lime juice
1 dried bay leaf
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
1/4 cup chopped fresh flat-leaf parsley


Directions
In a large stockpot, bring the chicken broth, lime juice, bay leaf,
to a boil over medium-high heat.

Add the carrots and simmer until tender, about 5 to 8 minutes.

Add the broken pasta and cook until the pasta is tender, for 4 to 5
minutes, stirring occasionally. Add the chicken and heat through, about 2
to 3 minutes. Remove the bay leaf and discard.
Stir in 1/2 of the cheese and the parsley. Season with salt, to taste.

Ladle the soup into serving bowls and sprinkle with the remaining
cheese.

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Allergy warning – recipe contains dairy products