Name: Lemon Chicken Soup with Pasta Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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 tbsp.); ½ cup Parmesan cheese, grated; 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)

If you’re looking for something that feels like a warm hug in a bowl, this Lemon Chicken Soup with Pasta Recipe is exactly that. It’s bright and tangy from fresh lemon juice, cozy with tender chicken and soft angel hair pasta, and perfectly seasoned with herbs and a touch of Parmesan that takes it to a whole new level. I promise you, whether you’re sick, stressed, or just craving comfort food, this soup will become your go-to — and it’s so easy to make!

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Why You’ll Love This Recipe

Bright, Fresh Flavor: The lemon juice adds a zing that lifts the whole soup, making it unlike your typical chicken soup.
Comforting and Filling: Tender chicken and pasta make it hearty enough for a satisfying meal any day of the week.
Easy to Make: Simple ingredients and straightforward steps mean you’ll have dinner on the table without stress.
Customizable: You can tweak herbs and veggies, or swap the pasta to fit your mood or pantry supplies.

A large white pot filled with a bright yellow soup layered with thin cooked noodles twisted and spread throughout, small orange carrot slices scattered evenly, and pieces of light beige cooked chicken mixed in. Two lemon slices rest on the side of the soup near the top left of the pot. The soup has a slightly oily surface with green herbs sprinkled throughout. A silver ladle with a shiny round bowl is partially submerged on the right side of the pot. The whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient works together to build layers of flavor—from the savory chicken broth to the bright lemon and the richness of Parmesan. When I shop, I like to pick a good-quality chicken breast and fresh vegetables because they make all the difference in this simple soup.

Olive oil: Use a good extra virgin for sautéing the chicken and veggies—it adds a nice depth.
Boneless skinless chicken breast: You can halve thick breasts so they cook evenly; chicken thighs work too if you want a juicier bite.
Lemon pepper seasoning: Gives subtle heat and zest; if you don’t have it, just salt and pepper with a bit of lemon zest.
Dry white wine: Adds acidity and complexity; if you’re avoiding alcohol, chicken broth or a splash of vinegar can substitute.
Butter: For richness and to soften the veggies.
Yellow onion, carrots, celery, garlic: Classic soup aromatics for that comforting base.
Chicken broth and bouillon cube: Choose low sodium if you want better control on saltiness.
Soy sauce: A secret umami booster I discovered that adds depth without overpowering.
Lemon juice: Freshly squeezed is a must for that bright, fresh flavor.
Parmesan cheese (grated and rind): The rind is optional, but it adds an amazing savory punch while simmering.
Angel hair pasta: Thin and delicate, cooks quickly, and perfectly soaks up the broth.
Dried parsley, basil, oregano, mustard powder: These herbs and spice add warmth and balance to the lemon.
Turmeric: Just a pinch for a gorgeous color and subtle earthiness.
Salt and pepper: To taste, adjusted at the end for perfect seasoning.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Lemon Chicken Soup with Pasta Recipe is—you can truly tailor it to your taste or what’s in the fridge. I often tweak it depending on the season or dietary needs, and it always turns out delicious.

Gluten-Free: Swap angel hair for gluten-free pasta or shredded zucchini noodles. I’ve made it this way when I had guests with sensitivities, and it was a hit!
More Veggies: Add spinach, kale, or mushrooms for extra nutrition and texture. My family loves the added color and flavor.
Spicy Kick: A pinch of red pepper flakes or a dash of hot sauce can brighten things up beautifully.
Use Chicken Thighs: If you want juicy, tender bites, thighs are a great swap and add richness to the broth.

How to Make Lemon Chicken Soup with Pasta Recipe

Step 1: Prep and Sear the Chicken

Start by slicing your chicken breasts lengthwise if they’re thick—this helps them cook evenly and fast. Pat the pieces dry and season both sides generously with lemon pepper seasoning. Heat olive oil in a skillet over medium-high heat, then add the chicken. You’ll want to sear each side for about 3-4 minutes until they develop a lovely golden crust. Don’t worry if the chicken isn’t fully cooked through yet—that will happen later in the soup.

Step 2: Build the Flavor Base

After removing the chicken to rest for about 10 minutes, deglaze the pan with the white wine—just pour it in and use a spatula to scrape up all the tasty brown bits stuck to the pan. Those bits are flavor gold! Next, add butter along with the diced onion, carrots, celery, and minced garlic. Sauté everything until the veggies soften and the wine has reduced by about half—usually 5-6 minutes.

Step 3: Simmer the Soup

Combine your chicken broth, bouillon cube, soy sauce, lemon juice, herbs (parsley, basil, oregano), mustard powder, and turmeric in a bowl and pour it into the pot with veggies. Toss in the Parmesan rind if you have it—it infuses the broth with rich umami goodness. Bring this mixture to a boil, then lower the heat to a gentle simmer.

Step 4: Finish Cooking and Pasta Prep

Add the chicken pieces back into the pot and let everything simmer gently for 15-20 minutes. This not only finishes cooking the chicken but also lets the flavors mingle and deepen. While the soup simmers, cook your angel hair pasta separately in salted boiling water for about 4 minutes or according to package directions—don’t overcook, as it’ll soak up the broth when served.

Step 5: Finish and Serve

Remove the pot from heat and stir in the grated Parmesan cheese gradually—it melts into the soup, making it luxuriously creamy. Discard the rind if there’s any left. Taste your soup, adjust salt and pepper as needed, then ladle it over the drained pasta in bowls. Don’t forget to garnish with fresh parsley for a pop of color and freshness!

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Pro Tips for Making Lemon Chicken Soup with Pasta Recipe

Don’t Overcook the Chicken: Searing it first creates great flavor; finishing in the soup ensures it stays tender and juicy.
Use Fresh Lemon Juice: It brightens the soup beautifully—bottled lemon juice just doesn’t compare.
Parmesan Rind Magic: Saving and simmering the rind adds deep savory notes—don’t skip this if you have it!
Cook Pasta Separately: This prevents soggy noodles; tossing noodles directly into bowls lets you control portions and texture.

How to Serve Lemon Chicken Soup with Pasta Recipe

A white bowl filled with chicken noodle soup on a white marbled surface, showing a clear golden broth with small green herbs floating inside. Inside the bowl, there are two large pieces of yellow potato near the top, a few slices of bright orange carrot scattered throughout, and shredded, light-colored chicken pieces mixed with pale thin noodles. A silver spoon rests inside the bowl on the right side. The background includes soft, blurred greens and a white cloth nearby. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always top my bowls with some freshly chopped parsley—it adds such a fresh contrast to the rich soup. A little extra grated Parmesan on top is never wrong, and if you’re feeling fancy, a light drizzle of good olive oil or a sprinkle of crushed red pepper flakes livens things up nicely.

Side Dishes

Served with some crusty bread or homemade garlic knots, this soup turns into a full-on comforting feast. A simple green salad with a tangy vinaigrette pairs beautifully and balances the richness.

Creative Ways to Present

I’ve enjoyed this soup served in pretty soup mugs for casual lunches or in deep bowls sprinkled with edible flowers and microgreens for special occasions. For crowd-pleasing dinner parties, ladle the soup into individual mini cocottes and top with fresh herbs—looks elegant but is super simple!

Make Ahead and Storage

Storing Leftovers

I refrigerate leftovers in an airtight container, and the soup actually tastes even better the next day as the flavors meld. Just add the pasta fresh when reheating so it doesn’t get mushy.

Freezing

I freeze the soup broth with the chicken but without pasta. When ready to eat, thaw overnight and cook fresh pasta to add just before serving—this way your noodles stay perfectly tender.

Reheating

Gently reheat the soup on the stovetop over low heat so the chicken doesn’t dry out. Stir occasionally to make sure the Parmesan cheese stays creamy and doesn’t clump.

FAQs

Can I make this Lemon Chicken Soup with Pasta Recipe dairy-free?

Yes! Simply omit the Parmesan cheese and butter, and consider adding a splash of olive oil or a dairy-free margarine for richness. The soup will still be deliciously bright and comforting without the dairy.
What’s the best pasta to use in this soup?

I prefer angel hair pasta because it cooks quickly and has a delicate texture that complements the soup, but you can use other small pasta shapes like orzo or small shells depending on what you have on hand.
Can I use pre-cooked or leftover chicken?

Absolutely! If using pre-cooked chicken, add it near the end of simmering just to warm through so it doesn’t dry out. Adjust seasoning as needed since the broth might absorb less flavor.
What if I don’t have a Parmesan rind?

No worries—while the rind adds depth, the soup is still very flavorful without it. Just make sure to stir in the grated Parmesan at the end for that creamy, savory finish.

Final Thoughts

This Lemon Chicken Soup with Pasta Recipe is one of those dishes I keep coming back to whenever I want comfort with a little brightness. I love how it feels cozy yet fresh, and it’s never boring because the lemon and herbs keep every spoonful interesting. If you’re on the hunt for a new favorite soup that feels like a big warm hug from the kitchen, give this one a try—I think you’ll be just as obsessed as my family is!