Giada's Lemon Chicken Noodle Soup

It sounded good seeing Giada stir it up on TV.... and it is really good cooking and eating it myself with some leftover organic chicken -- chicken noodle soup with lemon, a bay leaf and parmesan. I added lemon, but used only half of the proposed amount. A wonderful dish for the slowly colder nights and the fall to come...

3 cups low-sodium chicken broth
fresh lemon juice (about 1 lemon)
1 dried bay leaf
1 (2-inch) piece Parmesan cheese rind
2 medium carrots, peeled and sliced into 1/4-inch pieces
handful spaghetti, broken into 2-inch pieces
1/2 cup diced cooked rotisserie chicken, preferably breast meat
2 TB grated Romano cheese
handful chopped fresh flat-leaf parsley
fresh ground pepper

In a large stockpot, bring the chicken broth, lemon juice, bay leaf, and Parmesan rind to a boil over medium-high heat. Add the diced carrots and pasta, and simmer until tender, about 10 minutes. Add the chicken and heat through, about 2 to 3 minutes. Remove the bay leaf and the Parmesan rind and discard. Stir in the cheese and the parsley.

Makes 2-3 servings.