Description
This Lemon Chicken Soup is a comforting and flavorful dish featuring tender chicken, bright lemon juice, and aromatic herbs simmered in a rich chicken broth. Enhanced with Parmesan cheese and served over delicate angel hair pasta, this soup balances savory and tangy notes for a satisfying 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
- 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: In a bowl, combine chicken broth, chicken bouillon cube, soy sauce, lemon juice, dried parsley, dried basil, dried oregano, mustard powder, and turmeric. Set this mixture aside for later use.
- Season Chicken: If using thick chicken breasts, slice them lengthwise to create thinner pieces. Pat the chicken dry with paper towels and season both sides generously with lemon pepper seasoning.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and sear them for 3-4 minutes per side until they develop a golden-brown crust. Remove the chicken and let it rest for about 10 minutes. After resting, dice or shred the chicken. It’s fine if the inside isn’t fully cooked at this point.
- Sauté Vegetables and Deglaze: In the same skillet, pour in the dry white wine over medium heat. Use a silicone spatula to scrape and loosen any browned bits stuck to the bottom and sides of the skillet. Add butter, diced onion, carrots, celery, and minced garlic. Cook this mixture for 5-6 minutes until the vegetables soften and the wine reduces by half.
- Add Broth Mixture and Cheese Rind: Pour the prepared broth mixture into the skillet along with the Parmesan cheese rind if using. Do not add the grated Parmesan cheese yet. Bring everything to a boil, then reduce to a gentle simmer.
- Simmer Soup with Chicken: Add the diced or shredded chicken back into the soup. Let it simmer gently for 15-20 minutes to finish cooking the chicken and to allow the flavors to meld and concentrate.
- Cook Pasta: In a separate pot, bring salted water to a boil. Add the angel hair pasta and cook for about 4 minutes, or according to package instructions, being careful not to overcook. Drain the pasta and divide it among serving bowls.
- Finish Soup: Remove the soup from heat. Gradually stir in the grated Parmesan cheese until melted and well incorporated. Discard any remaining cheese rind.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup over the prepared angel hair pasta in bowls and garnish with additional dried parsley if desired. Serve hot.
Notes
- If chicken breasts are very thick, slicing them lengthwise helps them cook evenly during searing and simmering.
- The Parmesan rind adds deep cheesy flavor to the broth but can be omitted if unavailable.
- Use dry white wine like Sauvignon Blanc for deglazing; it enhances the soup’s aroma and flavor complexity.
- Angel hair pasta is preferred for its delicate texture which pairs well with the light broth. Regular spaghetti can be substituted if needed.
- Simmer the soup gently after adding chicken to avoid toughening the meat.
- Adjust seasoning at the end when the flavors have fully developed to avoid over-salting early.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: lemon chicken soup, chicken soup with lemon, angel hair chicken soup, easy chicken soup, lemon broth soup
