Description
A vibrant and comforting Lemon Chicken Soup featuring tender seared chicken, fresh vegetables, angel hair pasta, and a bright lemony broth enhanced with Parmesan cheese and aromatic herbs. Perfect for a cozy meal that balances fresh citrus flavors with savory depth.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 1 1/4 lbs boneless skinless chicken breast
- Lemon pepper seasoning to taste
- 1/2 cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio)
- 2 tablespoons butter
- 1 small yellow onion, diced
- 3/4 cup carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
- 7 cups chicken broth
- 1/2 chicken bouillon cube
- 1 teaspoon soy sauce
- Juice of 1 lemon (3-4 tablespoons)
- 1/2 cup Parmesan cheese, grated
- 1 Parmesan cheese rind (optional)
- 4 oz angel hair pasta
Seasonings
- 3/4 teaspoon dried parsley
- 3/4 teaspoon dried basil
- 3/4 teaspoon dried oregano
- 3/4 teaspoon mustard powder
- 1 pinch turmeric
- Salt and pepper, to taste
Instructions
- Prepare broth mixture: Combine chicken broth, chicken bouillon cube, soy sauce, lemon juice, dried parsley, dried basil, dried oregano, mustard powder, and turmeric in a bowl and set aside.
- Season chicken: Slice chicken breasts in half lengthwise if thick, pat dry, and season both sides with lemon pepper seasoning.
- Sear chicken: Heat olive oil in a skillet over medium-high heat. Add chicken and sear each side for 3-4 minutes until golden. Remove and let rest for 10 minutes, then dice or shred the chicken. It’s okay if the center is slightly undercooked.
- Sauté vegetables: Add white wine to the hot skillet and use a silicone spatula to deglaze by scraping the bottom and sides. Add butter, diced onions, carrots, celery, and minced garlic. Cook until vegetables soften and wine reduces by half, approximately 5-6 minutes.
- Simmer soup: Pour in the prepared broth mixture and add the Parmesan cheese rind if using. Bring to a boil, then reduce heat to a simmer.
- Add chicken to soup: Return chicken pieces to the pot and simmer gently for 15-20 minutes to finish cooking the chicken and develop flavors.
- Cook pasta separately: Boil angel hair pasta in salted water for 4 minutes or according to package instructions. Drain well and divide into serving bowls.
- Finish soup: Remove soup from heat and gradually stir in the grated Parmesan cheese until melted. Discard any remaining cheese rind.
- Season and serve: Taste the soup and add salt and pepper as needed. Ladle the soup over the pasta in bowls and garnish with fresh parsley if desired.
Notes
- Cook the pasta separately and add it to the bowls to prevent it from becoming mushy and absorbing all the broth.
- Use a quality lemon pepper seasoning that contains sea salt for better flavor.
- Soy sauce and mustard powder add umami and depth without overpowering the soup.
- Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio complement the lemon flavor well; chicken broth can be used if you prefer no alcohol.
- Using freshly grated Parmesan cheese is best for meltability and taste; avoid packaged grated cheese.
- Freshly squeezed lemon juice provides brighter flavor compared to bottled.
- Adding a Parmesan rind to simmering soup enhances the richness of the broth.
- Precooked chicken (3-4 cups) can substitute fresh chicken; add it in step 6.
- Optional additions include spinach, kale, or sautéed mushrooms for extra nutrition and flavor.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months; reheat without pasta and boil fresh pasta for serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 70 mg
