Description
A bright and comforting Lemon Chicken Soup featuring tender seared chicken, fresh vegetables, angel hair pasta, and a flavorful broth enriched with lemon juice, white wine, and Parmesan cheese. Perfect for a cozy meal with a fresh citrus twist.
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 grated Parmesan cheese
- 1 Parmesan cheese rind (optional but recommended)
- 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: In a bowl, combine chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric. Set aside.
- Season chicken: Slice thick chicken breasts in half lengthwise if needed to ensure even cooking. Pat dry and season both sides with lemon pepper seasoning.
- Sear chicken: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear on each side for 3-4 minutes until golden brown. Remove chicken and let rest for 10 minutes; then dice or shred. It is okay if chicken is not fully cooked through at this stage.
- Sauté vegetables: Add white wine to the same skillet over medium heat, scraping the bottom and sides with a silicone spatula to deglaze. Stir in butter, diced onion, carrots, celery, and minced garlic. Cook 5-6 minutes until vegetables soften and wine reduces by half.
- Add broth and cheese rind: Pour in the prepared broth mixture and add the Parmesan cheese rind if using. Bring to a boil, then reduce to simmer.
- Simmer soup: Return the chicken to the pot and simmer gently for 15-20 minutes to concentrate flavors and finish cooking the chicken.
- Cook pasta: In a separate pot, boil salted water and cook angel hair pasta 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 grated Parmesan cheese. Discard any remaining cheese rind.
- Season and serve: Taste soup and adjust salt and pepper as needed. Ladle soup over pasta in bowls and garnish with additional dried parsley if desired. Serve immediately.
Notes
- Cook pasta separately and add to bowls to prevent it from becoming mushy and absorbing too much broth.
- Use Redmond Real Salt lemon pepper seasoning for best flavor, but adjust if using other brands due to potency.
- Soy sauce and mustard powder add umami and depth without overpowering the soup.
- If you prefer not to use wine, substitute with additional chicken broth.
- Freshly grated Parmesan cheese melts better and tastes superior to pre-grated packaged cheese.
- Freshly squeezed lemon juice enhances the soup’s brightness more than bottled lemon juice.
- Adding a Parmesan cheese rind while simmering enriches the broth’s flavor.
- Cooked chicken (3-4 cups) can be used instead of fresh chicken; add it in step 6.
- Optional add-ins like spinach, kale, or sautéed mushrooms complement the soup nicely.
- Store leftovers in an airtight container and refrigerate up to 3 days or freeze up to 3 months. Reheat soup and boil fresh pasta for serving for best texture.
Nutrition
- Serving Size: 1 serving
- 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: 22 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 75 mg
