2 quarts chicken stock, store bought or homemade
Once your chicken is finished, it will be golden brown and smell amazing! Yum!
Funnily enough, this step turns the stock from being a beautiful golden brown, into a white frothy liquid. But it will calm down. If you want to, you can skim the top of the foam off of your soup base, but you don't have to. I chose to today.
After you add in your chicken, go on and add in the zest and juice of one lemon (new to zesting? I go into more detail in my roasted chicken post), along with the chopped fresh parsley.
You can certainly pick each leaf of parsley off of the bunch, however, I like to just cut diagonally into the bunch, and cut off the upper 3rd of the parsley, then just chop it up! I gather all it all up, and then just run the knife through it into a nice chop.
I do not, I repeat, do NOT cook my pasta in with my soup. I cook it separately, because not only will the pasta absorb some of the liquid out of your soup if you cook it into the soup, but it will continue to absorb it over night, so it ends up a really gummy mess the next day. So, just cook it separately, and add the pasta to your bowl, then ladle the soup in over it!
This soup really is so easy, and just amazing tasting! The lemon shines through just enough, to help sooth a sore throat, and the roasted garlic adds a nice subtle flavor while adding in all of the health benefits that garlic brings to the party! I like to serve this with a nice slice (or two!) of my easy homemade bread; I'm telling you, dipping bread into this soup is just divine! I'm sure, with my daughter starting preschool, I'll be making this soup a lot this year!