Lemon Chicken Soup with Pasta Recipe

Ingredients

Soup

• 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 recommended)
• 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

1. In a bowl, combine chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric. Set aside.
2. If chicken breasts are thick, slice them in half lengthwise. Pat dry and season each side generously with lemon pepper seasoning.
3. Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 3-4 minutes per side until golden brown. Remove chicken and let rest for 10 minutes. Then dice or shred the chicken (it’s okay if not fully cooked inside).
4. Add white wine to the skillet over medium heat and use a silicone spatula to scrape and deglaze the pan. Add butter, diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until vegetables are softened and wine is reduced by half, approximately 5-6 minutes.
5. Pour the prepared broth mixture and Parmesan rind (if using) into the skillet. Bring to a boil, then reduce heat to a simmer.
6. Return the diced/shredded chicken to the pot and let simmer gently for 15-20 minutes to deepen the flavors and cook the chicken through.
7. In a separate pot, boil salted water. Cook angel hair pasta for 4 minutes or until just tender. Drain and set aside.
8. Remove soup from heat. Gradually stir in grated Parmesan cheese until melted and combined. Discard any remaining rind. Taste and adjust seasoning with salt and pepper if needed.
9. Divide cooked pasta among bowls and ladle hot soup over the noodles. Garnish with fresh parsley if desired and serve immediately.

Notes

• Cook pasta separately and add to bowls just before serving to prevent mushiness and sogginess.
• Use Redmond Real Salt lemon pepper seasoning for best flavor, or adjust to taste if using other brands.
• Soy sauce and mustard powder enhance umami without overpowering the soup’s flavor.
• Dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio complement lemon flavors well. Chicken broth can be used if you prefer not to cook with wine.
• Freshly grated Parmesan melts better and improves flavor compared to pre-grated packaged cheese. Belgioioso is a good brand choice.
• Freshly squeezed lemon juice adds more brightness than bottled.
• Add Parmesan cheese rind while simmering for enhanced soup depth of flavor.
• Cooked chicken (3-4 cups) can substitute for fresh chicken, added in the simmering step.
• Optional add-ins: spinach, kale, or sautéed mushrooms to enrich the soup.
• Store in airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat gently and cook fresh pasta for serving best results.