Description
This comforting Lemon Chicken Soup features tender chicken breast simmered in a savory lemon-infused broth with aromatic herbs, vegetables, and angel hair pasta. Enhanced with Parmesan cheese for a rich depth of flavor, this easy-to-make soup is perfect for a cozy meal any day of the week.
Ingredients
Scale
Chicken and Seasonings
- 1-2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Lemon pepper seasoning (to taste)
Broth and Vegetables
- 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.)
Cheese
- ½ cup Parmesan cheese, grated
- 1 Parmesan cheese rind (optional but recommended)
Pasta and Herbs
- 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)
Instructions
- Prepare Broth Mixture: In a bowl, combine the chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and a pinch of turmeric. Set this mixture aside to integrate flavors.
- Season Chicken: If chicken breasts are thick, slice them in half lengthwise. Pat dry and season generously on both sides with lemon pepper seasoning.
- Sear the Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken and sear each side for 3-4 minutes until golden brown. Remove the chicken and let it rest for 10 minutes; then dice or shred it. It’s fine if it’s not fully cooked through yet as it will finish cooking in the soup.
- Sauté Vegetables and Deglaze: Pour the white wine into the skillet and use a spatula to scrape the browned bits from the bottom and sides. Add butter, diced onion, carrots, celery, and minced garlic. Cook, stirring occasionally, until vegetables are softened and the wine has reduced by half, approximately 5-6 minutes.
- Add Broth and Simmer: Pour the prepared chicken broth mixture into the skillet. Add the Parmesan rind if using. Bring the soup to a boil, then reduce the heat to a simmer.
- Add Chicken and Simmer Further: Return the diced/shredded chicken to the pot. Let the soup simmer gently for 15-20 minutes, allowing the flavors to intensify and the chicken to finish cooking.
- Cook Pasta: In a separate pot, boil salted water and cook the angel hair pasta for about 4 minutes or according to package instructions. Avoid overcooking. Drain and set aside.
- Finish Soup: Remove the soup from heat. Gradually stir in the grated Parmesan cheese to enrich the broth. Discard any remaining cheese rind.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Place cooked angel hair pasta into serving bowls and ladle the hot soup over the noodles. Garnish with fresh parsley if desired and serve immediately.
Notes
- This Lemon Chicken Soup is hearty and flavorful with a bright lemon aroma, making it perfect for chilly days or when you need a comforting meal.
- Using the Parmesan rind adds extra depth to the broth but is optional.
- You can substitute chicken breast with thighs if preferred; adjust cooking times accordingly.
- For a wine substitute, use extra chicken broth or a splash of white grape juice if avoiding alcohol.
- Check pasta cooking times on the package to avoid overcooking angel hair noodles.
Nutrition
- Serving Size: 1 serving
- Calories: 284 kcal
- Sugar: 4 g
- Sodium: 1397 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.01 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 73 mg
