Description
A bright and comforting Lemon Chicken Soup featuring tender chicken, fresh vegetables, angel hair pasta, and a flavorful broth enhanced with lemon juice, Parmesan cheese, and aromatic herbs. Perfect for a cozy meal with a burst of citrus freshness.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 1 1/4 lbs boneless skinless chicken breast
- Lemon pepper seasoning, to taste
- 1/2 cup dry white wine
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3/4 cup carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
- 7 cups chicken broth
- 1/2 chicken bouillon cube
- 1 teaspoon soy sauce
- Juice of 1 lemon (3-4 tablespoons)
- 1/2 cup Parmesan cheese, grated
- 1 Parmesan cheese rind (optional but recommended)
- 4 oz angel hair pasta
Seasonings
- 3/4 teaspoon dried parsley
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon mustard powder
- 1 pinch turmeric
- Salt and pepper, to taste
Instructions
- Prepare broth mixture: In a large bowl or pot, combine the chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric; set aside.
- Season chicken: If using thick chicken breasts, cut them in half lengthwise. Pat dry and evenly season both sides with lemon pepper seasoning.
- Sear chicken: Heat olive oil over medium-high heat in a large skillet. Add the chicken and sear each side for 3-4 minutes until golden brown. Remove chicken and let it rest for 10 minutes before dicing or shredding. It is okay if the chicken isn’t fully cooked yet.
- Sauté vegetables: In the same skillet, add the white wine and use a silicone spatula to deglaze the pan by scraping the bottom and sides. Add butter, diced onion, carrots, celery, and garlic. Cook until vegetables soften and wine reduces by half, about 5-6 minutes.
- Combine and simmer: Pour the prepared broth mixture and add the Parmesan rind if using. Bring to a boil, then reduce heat to a simmer.
- Add chicken and simmer: Return the chicken to the pot and simmer gently for 15-20 minutes to finish cooking and intensify the flavors.
- Cook pasta separately: In a separate pot of salted boiling water, cook the angel hair pasta for 4 minutes or as per package instructions until al dente. Drain and divide into serving bowls.
- Finish soup: Remove the soup from heat and gradually stir in the grated Parmesan cheese until melted and incorporated. Discard any remaining Parmesan rind.
- Season and serve: Taste the soup and add salt and pepper as needed. Ladle the soup over the pasta in bowls and garnish with fresh parsley if desired.
Notes
- Cook pasta separately and add to bowls to prevent it from becoming mushy and absorbing too much broth.
- Use a quality lemon pepper seasoning; Redmond Real Salt brand is recommended for balanced flavor and sea salt content.
- Soy sauce and mustard powder add subtle umami and depth without overpowering the soup.
- Use dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio for best flavor; chicken broth can substitute if avoiding alcohol.
- Freshly grated Parmesan cheese melts better and enhances flavor compared to pre-packaged grated versions.
- Fresh lemon juice provides brighter taste than bottled lemon juice.
- Adding a Parmesan rind while simmering adds richness and depth to the broth.
- Use 3-4 cups of cooked chicken as a substitute if not using fresh chicken breast.
- Optional additions include spinach, kale, or sautéed mushrooms for extra nutrition and flavor.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months; cook fresh pasta upon reheating.
Nutrition
- Serving Size: 1 cup
- Calories: 250 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 65 mg
