There’s something so comforting and bright about a bowl of soup that warms you from the inside out. This Lemon Chicken Soup with Pasta Recipe hits just the right notes—zesty lemon, tender chicken, and that cozy pasta—making it a dish you’ll want to come back to again and again.

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 of those dishes I always keep in my repertoire. It’s bright and fresh thanks to the lemon, satisfying with tender chicken, and the angel hair pasta gives it a perfect delicate bite. It’s like a warm hug on a chilly day or a light meal when you want something nourishing without heaviness.

Zesty Flavor Boost: The citrusy brightness from fresh lemon juice brightens up every spoonful and keeps the soup lively.
Perfectly Tender Chicken: Taking the time to sear the chicken locks in juices and adds a beautiful golden crust.
Never-Soggy Pasta: Cooking the pasta separately means it stays perfectly al dente and doesn’t turn mushy as it sits.
Layered, Deep Flavor: From Parmesan rind simmering in the broth to hints of umami from soy sauce and mustard powder, this soup surprises in the best way.

Ingredients & Why They Work

Getting the ingredients right really elevates this Lemon Chicken Soup with Pasta Recipe. Each one plays a role, whether it’s adding acidity, texture, or richness—plus, you’ll want to pick fresh ingredients where possible to get maximum flavor.

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

Chicken breast: I find boneless, skinless breasts work best because they cook quickly and shred easily after resting.
Lemon pepper seasoning: This adds a bright peppery touch—my go-to is Redmond Real Salt’s lemon pepper for balanced flavor without overpowering salt.
Dry white wine: Using a Sauvignon Blanc or Pinot Grigio brings a subtle acidity that pairs beautifully with the lemon.
Butter: Adds richness to the veggies and builds a silky base for the soup.
Yellow onion, carrots, celery: The holy trinity for many soups, these veggies provide sweetness, body, and depth.
Garlic: A must for that warming aroma and flavor.
Chicken broth & bouillon: For a robust, savory base; I like to add a bit of bouillon cube for extra punch.
Soy sauce: Sounds unusual, but it really enhances umami without tasting salty or Asian—don’t skip it!
Fresh lemon juice: Always fresh, never bottled—trust me, it makes a difference in brightness.
Parmesan cheese & rind: The rind adds an incredible depth and richness simmered right into the broth.
Angel hair pasta: Delicate and fast-cooking, perfect for pairing with this soup.
Herbs & spices (parsley, basil, oregano, mustard powder, turmeric): They layer the flavor, with mustard powder adding a subtle warmth and turmeric a beautiful touch of color.

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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

This soup is super flexible, which is one of the things I love most about it. I often tweak it based on what’s on hand or what mood I’m in—feel free to experiment too!

Variation: I sometimes swap the angel hair for orzo or small pasta shapes—just adjust cooking time accordingly. Adding spinach or kale near the end is a great way to sneak in some greens without overpowering the lemony brightness.
Dietary tweak: Skip the wine if you prefer, replacing with extra broth or a splash of white grape juice. For a dairy-free version, leave out the butter and Parmesan cheese, and consider finishing with a drizzle of olive oil instead.

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

First things first—pat your chicken breasts dry, then slice them lengthwise if they’re thick. Season them generously with lemon pepper seasoning. I like to use a good quality blend like Redmond Real Salt because it also adds a touch of sea salt and real lemon flavor, which sets the stage for the rest of the soup.

Step 2: Sear the Chicken to Lock in Juices

Heat olive oil over medium-high heat until shimmering, then add the chicken. Sear 3-4 minutes on each side until you get that lovely golden crust. Don’t worry if the inside isn’t fully cooked yet; we’ll finish it later in the soup. Once done, let the chicken rest for about 10 minutes before dicing or shredding.

Step 3: Build the Flavor with Veggies and Wine

In the same pan, pour in the white wine and use a spatula to scrape up all those flavorful browned bits. Add butter, then toss in diced onion, carrots, celery, and minced garlic. Cook everything down for 5-6 minutes until the veggies soften and the wine reduces by half—this step brings rich, sweet undertones to the soup.

Step 4: Add Broth, Herbs, and Cheese Rind

Pour in the chicken broth mixture you prepared earlier—this includes chicken broth, bouillon cube, soy sauce, lemon juice, and the dried herbs. Don’t forget that parmesan rind! Toss it in for a wonderful extra layer of depth that you won’t get from grated cheese alone. Bring this to a boil, then reduce to a gentle simmer.

Step 5: Simmer Chicken and Concentrate Flavors

Add the chicken pieces back to the pot. Simmer everything gently for 15-20 minutes. This slow simmer not only finishes cooking the chicken but lets all those flavors marry beautifully.

Step 6: Cook Pasta Separately

While the soup simmers, boil your angel hair pasta in a separate pot of salted, rolling water. It cooks quickly—usually around 4 minutes. Drain it and keep it ready. This step is crucial; cooking pasta directly in soup will soak up all the broth and turn mushy, which nobody wants.

Step 7: Finish Soup with Parmesan Cheese

Remove the soup from heat and gradually stir in freshly grated Parmesan cheese until melted and smooth. Discard any remaining cheese rind. Taste and adjust seasoning with salt and pepper if needed. The soup should be bright yet rich, with a subtle cheesy finish.

Step 8: Serve and Garnish

Ladle the luscious soup over bowls of angel hair pasta. Top with chopped fresh parsley for a pop of color and fresh flavor. Then, dive in and enjoy!

Top Tip

Over the years, I’ve learned the little tricks that take this Lemon Chicken Soup with Pasta Recipe from good to unforgettable. Here are a few must-know tips that made all the difference for me:

Cook Pasta Separately: This is the game changer. Add it at serving to keep that fresh, al dente bite.
Use Fresh Lemon Juice: Bottled juice can be flat; fresh lemon juice brightens the soup instantly.
Don’t Skip Parmesan Rind: It infuses the soup with a subtle cheesy umami that grated cheese alone can’t provide.
Sear Chicken Well: That golden crust locks in flavor and ensures tender chicken once simmered gently.

How to Serve Lemon Chicken Soup with Pasta Recipe

Garnishes

I always garnish with fresh chopped parsley—its herbal brightness pairs perfectly with the lemon. Sometimes, I’ll sprinkle a little extra grated Parmesan on top, just before serving for an indulgent finish. A lemon wedge on the side is nice too if someone wants an extra citrus kick.

Side Dishes

For sides, I love pairing this soup with crusty bread or garlic toast to soak up every last bit of broth. A crisp green salad with a tangy vinaigrette complements the lemon flavor beautifully without feeling heavy.

Creative Ways to Present

For a special occasion, try serving the soup in individual bowls with a swirl of pesto or a drizzle of chili oil to add color and a hint of heat. You can also float a few edible flowers or microgreens on top for an elegant touch that will impress guests.

Make Ahead and Storage

Storing Leftovers

After the soup cools, I store it in airtight containers in the fridge for up to three days. Keep the pasta separate—not mixed in—to avoid that dreaded mushy texture. When ready to eat, just reheat the soup gently on the stove and add fresh cooked pasta.

Freezing

This soup freezes really well without the pasta. I freeze it in portion-sized containers or freezer bags for up to three months. When thawed, it tastes just as fresh and comforting as when first made.

Reheating

Reheat the soup gently over low heat, stirring occasionally to redistribute the parmesan flavor. Avoid boiling which can dull the lemon brightness. Always add freshly boiled pasta at serving for the best texture.

Frequently Asked Questions:

Can I use pre-cooked chicken in the Lemon Chicken Soup with Pasta Recipe?

Absolutely! If you have leftover cooked chicken, simply add 3-4 cups of shredded or diced chicken in step 7 when you add the chicken back to the broth. This is a great shortcut and still yields delicious results.

Why should I cook the pasta separately in this recipe?

Cooking the pasta separately prevents it from absorbing all the broth and becoming mushy as it sits. Adding freshly cooked pasta to individual bowls just before serving keeps it perfectly al dente and maintains the soup’s comforting texture.

Can I omit the wine or substitute it?

Yes, if you prefer not to cook with wine, you can simply replace it with an equal amount of chicken broth or even a splash of white grape juice for a touch of sweetness. The wine adds acidity and depth but isn’t essential.

What if I don’t have a Parmesan rind?

The Parmesan rind adds wonderful depth, but if you don’t have one, you can skip it. Just be sure to use good quality freshly grated Parmesan cheese when finishing the soup to ensure you still get that rich, cheesy flavor.

Final Thoughts

Making this Lemon Chicken Soup with Pasta Recipe always feels like sharing a little sunshine in my kitchen. It’s a dish that’s simple to make but tastefully complex—bright, hearty, and soothing all at once. I hope you’ll give it a try soon; I’m confident you’ll fall in love with it just like I have.