Description
This Lemon Chicken Soup is a flavorful and comforting dish featuring tender seared chicken, fresh lemon juice, aromatic herbs, and Parmesan cheese. The soup is simmered to perfection with a blend of vegetables, white wine, and seasonings, served with angel hair pasta for a delicious, hearty meal.
Ingredients
Scale
Soup
- 1-2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Lemon pepper seasoning, to taste
- ½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 2 tablespoons butter
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
- 7 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- Juice of 1 lemon (3-4 tablespoons)
- ½ cup Parmesan cheese, grated
- 1 Parmesan cheese rind, optional but recommended
- 4 oz. angel hair pasta
Seasonings
- 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 broth mixture: Combine chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric in a bowl and set aside.
- Season chicken: If using thick chicken breasts, slice them in half lengthwise. Pat dry and season both sides thoroughly with lemon pepper seasoning.
- Sear chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear each side for 3-4 minutes until golden brown. Remove and let rest for 10 minutes, then dice or shred. It’s okay if the chicken is not fully cooked through at this stage.
- Sauté vegetables and deglaze: Pour the white wine into the skillet over medium heat and use a spatula to scrape up any browned bits from the bottom and sides. Add butter, diced onion, carrots, celery, and minced garlic. Cook until vegetables soften and wine is reduced by half, about 5-6 minutes.
- Add broth and cheese rind: Pour in the broth mixture prepared earlier along with the Parmesan cheese rind if using. Bring to a boil, then reduce to a simmer.
- Simmer soup with chicken: Return the cooked chicken pieces to the pot and simmer gently for 15-20 minutes to develop flavor and finish cooking the chicken.
- Cook pasta: Meanwhile, bring a separate pot of salted water to a boil. Cook angel hair pasta for 4 minutes or according to package instructions until al dente. Drain and set aside.
- Finish soup: Remove soup from heat. Gradually stir in the grated Parmesan cheese until melted. Discard the cheese rind if used.
- Season and serve: Taste and adjust seasoning with salt and pepper if needed. Serve the soup ladled over the cooked angel hair pasta and garnish with additional parsley if desired.
Notes
- Cook pasta separately to prevent it from becoming mushy and soaking up broth while stored.
- Use a lemon pepper seasoning brand you prefer; some may be saltier or more potent.
- Soy sauce and mustard powder add umami without overpowering the soup's flavor.
- If you don’t want to use wine, substitute with extra chicken broth.
- Freshly grated Parmesan cheese melts better and provides superior flavor over pre-grated packaged cheese.
- Freshly squeezed lemon juice delivers more vibrant flavor than bottled.
- Adding a Parmesan cheese rind to the simmering soup intensifies the cheesy notes.
- Substitute 3-4 cups cooked chicken if fresh chicken is not available, adding it during the simmer step.
- Optional add-ins like spinach, kale, or sautéed mushrooms complement the soup nicely.
- Store leftovers in an airtight container refrigerated for up to 3 days or freeze for up to 3 months.
- Reheat soup separately from pasta; boil fresh pasta for serving to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 12 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
