There’s something so comforting about a warm, tangy bowl of soup that feels like a hug on a chilly day. This Lemon Chicken Soup with Pasta Recipe combines bright lemony freshness with tender chicken and delicate angel hair pasta – it’s a perfect balance that keeps me coming back to the kitchen. Let me show you why this soup is such a kitchen favorite.

A large white pot filled with hot chicken noodle soup, showing layers of thin yellow noodles mixed with small chunks of cooked chicken and bright orange carrot slices in a clear golden broth with green herbs sprinkled throughout. Two lemon slices rest on one side inside the soup, and a shiny metal ladle dips into the pot from the right side. The pot sits on a white marbled surface with some green leaves blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Soup with Pasta Recipe
Top Tip
How to Serve Lemon Chicken Soup with Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Soup with Pasta Recipe

Why You'll Love This Recipe

This Lemon Chicken Soup with Pasta Recipe is one I trust whenever I need something satisfying yet bright and refreshing. It hits that perfect “homey but not heavy” note and is surprisingly simple to make, even on a weeknight.

Bright, Balanced Flavors: The lemon juice and lemon pepper seasoning bring a fresh brightness that makes every spoonful lively and satisfying.
Comforting Texture: With tender chicken and perfectly cooked angel hair pasta, each bite feels like a warm embrace.
Easy to Customize: You can effortlessly swap veggies or add greens like spinach to suit your mood or pantry.
Make-Ahead Friendly: It stores and freezes beautifully, so you can enjoy homemade soup without daily effort.

Ingredients & Why They Work

The magic of this Lemon Chicken Soup with Pasta Recipe is in its simple, fresh ingredients that complement each other beautifully. Each one plays a role—from the tang of lemon to the umami boost from soy sauce and Parmesan rind.

Flat lay of a raw boneless skinless chicken breast, a small white bowl of olive oil, a small yellow onion whole and diced on a simple white ceramic plate, a few diced bright orange carrots on a white plate, two sticks of fresh celery chopped, three whole garlic cloves beside some minced garlic in a small white bowl, a small white bowl of dry white wine, two tablespoons of butter on a white ceramic square dish, a white ceramic bowl filled with golden angel hair pasta, a lemon cut in half with one half showing juice droplets, a small white bowl of grated Parmesan cheese, a Parmesan cheese rind piece on a white plate, a small white bowl with a pinch of mixed dried herbs (parsley, basil, oregano), a small white bowl with turmeric powder, and two whole brown eggs with clean shells arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breast: Tender when cooked right, it soaks up all the lemon and broth flavors.
Lemon pepper seasoning: It’s my secret weapon for seasoning chicken, adding a bright citrusy kick with a bit of spice.
Dry white wine: Adds complexity and a subtle fruitiness; if you’re not a wine cook, good chicken broth works fine.
Butter: Enriches the base along with olive oil, giving the soup a silky mouthfeel.
Yellow onion, carrots, celery: Classic soup trio that builds a flavorful foundation.
Garlic: Adds aromatic depth without overpowering the lemony freshness.
Chicken broth & bouillon: Essential for the savory base; bouillon here amps the richness.
Soy sauce: Enhances umami quietly, rounding out the flavors.
Lemon juice: Freshly squeezed is a game-changer for that zesty brightness.
Parmesan cheese & rind: Cheese rind simmers in the broth to deepen flavor; freshly grated cheese adds creamy richness when stirred in last.
Angel hair pasta: Thin and delicate, it warms without stealing the spotlight or turning mushy.
Seasonings (parsley, basil, oregano, mustard powder, turmeric): Each adds layers – the mustard powder and turmeric are subtle umami and color enhancers.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love playing around with this soup depending on the season and what’s in my fridge. You can really make it your own!

Variation: I sometimes swap angel hair pasta for gluten-free or quinoa pasta to suit dietary needs, and it still tastes great.
Seasonal twist: Adding sautéed kale or spinach gives the soup a fresh, leafy chunk that’s perfect for spring or fall.
Perk up the protein: Using shredded rotisserie chicken works well when you're short on time.

Step-by-Step: How I Make Lemon Chicken Soup with Pasta Recipe

A white bowl filled with warm chicken noodle soup showing three clear layers: the golden broth at the top with specks of green herbs floating, orange round carrot slices and light yellow potato wedges placed slightly on top, and thin pale yellow noodles mixed with chunks of cooked chicken all sitting at the bottom. A silver spoon rests on the right inside edge of the bowl. The bowl is on a grey plate with a soft white cloth in the right background, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

I start by slicing the chicken breast in half if it’s thick — this helps it cook evenly and stay juicy. After patting it dry, I sprinkle generous lemon pepper seasoning on both sides because that lemony spice sets the tone for the whole soup.

Step 2: Sear the Chicken

Heat some olive oil over medium-high and sear the chicken for about 3-4 minutes each side, aiming for a golden crust. It doesn’t have to be fully cooked through now since we’ll simmer it in broth later. Once seared, I let it rest for 10 minutes before dicing or shredding.

Step 3: Cook the Vegetables and Deglaze

Right in the same pan, pour in dry white wine and use a spatula to scrape up all those tasty browned bits — this adds so much flavor. Then toss in butter, diced onions, carrots, celery, and minced garlic. I cook these until the vegetables are soft and the wine has reduced by about half, which usually takes 5-6 minutes.

Step 4: Build the Broth

Add the pre-mixed chicken broth with seasonings and the Parmesan rind if you’re using it. Bring everything to a boil, then lower to a gentle simmer.

Step 5: Finish Cooking and Simmer

Return the chicken to the pot, letting it simmer for 15-20 minutes. This step lets those flavors mingle deeply while finishing the chicken perfectly tender.

Step 6: Cook Pasta Separately

While the soup simmers, boil the angel hair pasta in a separate pot of salted water according to package directions — usually around 4 minutes. Drain it well. I promise cooking pasta separately is a game changer; it never gets mushy or sops up all the broth.

Step 7: Finish Soup and Serve

Take the soup off the heat and stir in the grated Parmesan cheese slowly, which melts beautifully and thickens the broth a bit. Discard any leftover rind pieces. Taste and adjust salt and pepper as needed. Ladle the soup over the warm pasta in bowls and sprinkle with fresh parsley.

Top Tip

After making this Lemon Chicken Soup with Pasta Recipe multiple times, I've learned a few tricks that help it taste even better and simplify prep.

Separate Pasta Cooking: Cook pasta in a separate pot and add to bowls to keep it perfectly al dente and prevent it from soaking up broth.
Let Rest Before Dicing Chicken: After searing, resting the chicken helps juices redistribute, keeping it juicy and flavorful.
Use Fresh Parmesan Cheese: Freshly grated Parmesan melts better and adds a richer, creamier taste than pre-grated options.
Don’t Skip the Wine: The dry white wine adds a subtle acidity and depth you can’t get from broth alone—if you use wine, cook it down well before adding veggies.

How to Serve Lemon Chicken Soup with Pasta Recipe

Garnishes

I love to finish this soup with a sprinkle of fresh chopped parsley for color and a pop of fresh herbal brightness. Sometimes I add a few extra shavings of Parmesan cheese if I’m feeling indulgent.

Side Dishes

For sides, crusty bread like a baguette or warm focaccia pairs wonderfully. I also sometimes serve a simple green salad dressed with lemon vinaigrette to echo the soup’s bright flavors.

Creative Ways to Present

For a special occasion, try serving the soup in hollowed-out mini bread bowls or rustic ceramic bowls that keep it warm longer and add a cozy feel at the table.

Make Ahead and Storage

Storing Leftovers

I keep leftover soup in airtight containers in the fridge for up to three days. Since the pasta can get mushy, I always store it separately and only combine them at serving time.

Freezing

This soup freezes very well without the pasta. I freeze the soup in portions and add freshly cooked pasta when reheating – trust me, it’s much better that way!

Reheating

To reheat, slowly warm the soup on the stovetop over medium-low heat, stirring occasionally. Then cook fresh angel hair, drain, and add it just before serving for that perfect texture.

Frequently Asked Questions:

Can I use leftover cooked chicken for this soup?

Yes! You can certainly use 3-4 cups of cooked shredded chicken instead of fresh breasts. Add it to the soup at the simmering step so it warms through without overcooking.

What type of wine should I use in this recipe?

Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio work best for adding subtle acidity and flavor to the soup. If you prefer not to use wine, simply omit it and increase the chicken broth slightly.

Why is it important to cook pasta separately?

Cooking the pasta separately prevents it from becoming mushy and soaking up all the broth. Adding freshly cooked pasta to each serving maintains perfect texture and ensures the soup stays delicious even if leftovers are stored.

Can I add other vegetables or greens to this soup?

Absolutely! Spinach, kale, or sautéed mushrooms are wonderful add-ins that boost nutrition and flavor. Just add them during the last 5 minutes of simmering so they stay tender and vibrant.

Final Thoughts

This Lemon Chicken Soup with Pasta Recipe has become one of my go-to comforts when I want something easy, fresh, and nourishing. It’s the kind of recipe you’ll be excited to share with family and friends because it just feels like home in a bowl. Try it your way, and enjoy those bright, cozy vibes with every spoonful.