Ingredients

1–2 tablespoons olive oil

1¼ lbs boneless skinless chicken breast

Lemon pepper seasoning, to taste

½ cup dry white wine

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 grated Parmesan cheese

1 Parmesan cheese rind (optional but recommended)

4 oz angel hair pasta

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

Step 1: In a bowl, combine chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric. Set aside.

Step 2: If the chicken breasts are thick, slice them in half lengthwise. Pat dry and season both sides generously with lemon pepper seasoning.

Step 3: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear each side for 3–4 minutes until golden. Remove from skillet and let rest for 10 minutes, then dice or shred. It’s okay if the chicken isn’t fully cooked yet.

Step 4: Pour the white wine into the hot skillet. Use a spatula to scrape any browned bits from the bottom and sides. Add butter, diced onion, carrots, celery, and garlic. Cook, stirring occasionally, until vegetables soften and wine reduces by half, about 5–6 minutes.

Step 5: Pour the chicken broth mixture into the skillet. Add the Parmesan rind if using. Bring to a boil, then lower heat to maintain a simmer.

Step 6: Return the diced or shredded chicken to the soup. Simmer gently for 15–20 minutes to finish cooking the chicken and meld flavors.

Step 7: Meanwhile, cook angel hair pasta in a separate pot of salted boiling water for about 4 minutes or until just tender. Drain well and divide among serving bowls.

Step 8: Remove soup from heat. Gradually stir in the grated Parmesan cheese, discarding the rind if still present. Taste and season with salt and pepper as needed.

Step 9: Ladle the hot soup over the pasta in each bowl. Garnish with additional parsley if desired and serve immediately.

Tips & Variations

Use bone-in chicken breasts for deeper flavor, but adjust cooking time accordingly.

Substitute white wine with additional chicken broth if preferred.

Add a handful of fresh spinach or kale near the end of cooking for extra greens.

If Parmesan rind is unavailable, increase grated cheese slightly and add a splash of cream for richness.

Adjust lemon juice to your taste for more or less brightness.

FAQs

Can I use other types of pasta?

Yes, small shapes like orzo, pastina, or thin spaghetti work well in this soup. Just adjust cooking time according to the package instructions.

What if I don’t have a Parmesan rind?

The rind adds a subtle, savory depth but is optional. If you don’t have one, simply increase the grated Parmesan slightly or add a splash of cream for extra richness.