Description
This Lemon Chicken Soup is a comforting and flavorful dish featuring tender chicken breast, bright lemon juice, aromatic herbs, and angel hair pasta in a savory broth enriched with Parmesan cheese. Perfect for cozy nights, this recipe combines simple ingredients with an elegant taste, delivering a wholesome and satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Protein & Seasonings
- 1-2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Lemon pepper seasoning (to taste)
Vegetables & Aromatics
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
Liquids & Broth
- ½ cup dry white wine
- 7 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- Juice of 1 lemon (3-4 tablespoons)
- 2 tablespoons butter
Cheese & Pasta
- ½ cup Parmesan cheese, grated
- 1 Parmesan cheese rind (optional but recommended)
- 4 oz. angel hair pasta
Herbs & Spices
- ¾ teaspoon dried parsley
- ¾ teaspoon dried basil
- ¾ teaspoon dried oregano
- ¾ teaspoon mustard powder
- 1 pinch turmeric
- Salt and pepper, to taste
Instructions
- Prepare the broth base: In a large bowl, combine the chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric. Stir well and set aside to allow flavors to meld while preparing other ingredients.
- Season the chicken: If the chicken breasts are thick, slice them in half lengthwise for quicker cooking. Pat the chicken dry with paper towels, then season both sides generously with lemon pepper seasoning.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken breasts in the hot oil and sear each side for 3 to 4 minutes until golden brown. Remove the chicken from the skillet and let it rest for about 10 minutes. After resting, dice or shred the chicken. It’s okay if the chicken isn’t fully cooked through at this stage as it will finish cooking in the soup.
- Sauté the vegetables and deglaze: Add the white wine to the same skillet over medium heat, scraping the bottom and sides with a silicone spatula to lift any browned bits. Then add the butter, diced onions, carrots, celery, and minced garlic. Cook until the vegetables soften and the wine reduces by half, about 5 to 6 minutes.
- Combine and simmer: Pour the prepared chicken broth mixture into the skillet with the sautéed vegetables. Add the Parmesan cheese rind, if using, to infuse extra flavor. Bring the soup to a boil, then reduce the heat to a low simmer.
- Cook the chicken in the soup: Return the diced or shredded chicken to the soup. Let it simmer gently for 15 to 20 minutes, allowing the flavors to concentrate and the chicken to finish cooking through.
- Cook the pasta: While the soup simmers, bring a separate pot of salted water to a boil. Cook the angel hair pasta according to package instructions, about 4 minutes. Drain the pasta well but do not overcook. Place the pasta directly into serving bowls.
- Finish the soup: Remove the soup from the heat. Gradually stir in the grated Parmesan cheese until melted and incorporated. Discard any remaining Parmesan rind. Taste the soup and add salt or pepper as needed.
- Serve: Ladle the hot soup over the prepared angel hair pasta in bowls. Garnish with additional parsley if desired and serve immediately for a comforting, flavorful meal.
Notes
- This Lemon Chicken Soup features a savory broth with simple seasonings, lemon for brightness, and tender chicken paired with noodles, making it an easy and cozy recipe.
- Using a Parmesan rind adds depth of flavor to the broth but is optional.
- White wine can be substituted with additional chicken broth if desired.
- Make sure not to overcook the angel hair pasta as it will become too soft when combined with the hot soup.
- Season the soup at the end to ensure the saltiness is just right.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 4 g
- Sodium: 1397 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 73 mg
