There’s something so comforting about a warm bowl of homemade soup, especially when it’s brightened with fresh lemon and tender chicken. This Lemon Chicken Soup with Pasta Recipe is exactly that—zesty, hearty, and silky smooth with angel hair pasta. I promise it’s a winner for cozy dinners or anytime you want something nourishing and flavorful.

A large white pot filled with hot chicken noodle soup, showing layers of thin yellow noodles mixed with small chunks of cooked chicken and bright orange carrot slices in a clear golden broth with green herbs sprinkled throughout. Two lemon slices rest on one side inside the soup, and a shiny metal ladle dips into the pot from the right side. The pot sits on a white marbled surface with some green leaves blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Soup with Pasta Recipe
Top Tip
How to Serve Lemon Chicken Soup with Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Soup with Pasta Recipe

Why You'll Love This Recipe

I can’t count how many times this Lemon Chicken Soup with Pasta Recipe has saved the day in my kitchen—quick to make, deeply satisfying, and bursting with bright flavors. It’s the kind of recipe where simple ingredients come together beautifully, plus it feels a little fancy without a fuss.

Zesty freshness: The lemon juice and lemon pepper seasoning give the soup a lively, refreshing zing you don’t usually get with chicken soups.
Perfect pasta pairing: Cooking the angel hair separately and adding it to bowls just before serving keeps it tender but not mushy—trust me, it’s a game changer.
Layered flavors: The combination of sautéed vegetables, white wine, Parmesan rind, and umami boosters like soy sauce means every spoonful feels rich and complex.
Comfort plus elegance: This soup is hearty enough to feel like a meal but light enough to leave you energized—perfect for anytime you want a little balance.

Ingredients & Why They Work

Every ingredient in this Lemon Chicken Soup with Pasta Recipe plays a role. From the way the Parmesan rind enriches the broth without overpowering, to how the lemon brightens the whole dish, these details matter. Here’s why I choose each one and a few tips you’ll appreciate when shopping or prepping.

Flat lay of a raw boneless skinless chicken breast, a small white bowl of olive oil, a small yellow onion whole and diced on a simple white ceramic plate, a few diced bright orange carrots on a white plate, two sticks of fresh celery chopped, three whole garlic cloves beside some minced garlic in a small white bowl, a small white bowl of dry white wine, two tablespoons of butter on a white ceramic square dish, a white ceramic bowl filled with golden angel hair pasta, a lemon cut in half with one half showing juice droplets, a small white bowl of grated Parmesan cheese, a Parmesan cheese rind piece on a white plate, a small white bowl with a pinch of mixed dried herbs (parsley, basil, oregano), a small white bowl with turmeric powder, and two whole brown eggs with clean shells arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breast: Choose thicker cuts for juicy, shreddable meat; slicing them thin helps them cook quickly and evenly.
Olive oil: Use a good quality extra virgin for sautéing to add subtle fruity notes and prevent sticking.
Lemon pepper seasoning: This packs so much fresh lemon flavor and a gentle pepper kick; I recommend brands with sea salt for balance.
Dry white wine: Sauvignon Blanc or Pinot Grigio works perfectly here to deglaze and add acidity—skip if you prefer and just use more broth.
Butter: Adds creaminess and rounds out the wine’s acidity in the veggie sauté.
Yellow onion, carrots, celery, garlic: The classic mirepoix base, cooked until tender, forms the backbone of your soup flavor.
Chicken broth & bouillon cube: Using both deepens the soup’s savoriness; homemade broth is ideal if you have it!
Soy sauce: A sneaky umami trick that enhances depth without tasting soy-y.
Fresh lemon juice: Always fresh for the best brightness; bottled juice just can’t compete here.
Parmesan cheese and rind: Freshly grated Parmesan melts beautifully; the rind adds subtle savory richness while simmering.
Angel hair pasta: Its delicate texture complements the soup without overshadowing it. Cook separately for best results.
Seasonings (parsley, basil, oregano, mustard powder, turmeric, salt, pepper): They build aromatic layers and subtle warmth throughout the soup.

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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.

Make It Your Way

One of my favorite things about this Lemon Chicken Soup with Pasta Recipe is how easy it is to make it your own. I often toss in handfuls of spinach or sautéed mushrooms to sneak in some greens. You can also swap angel hair for gluten-free pasta or cauliflower “noodles” if you want a lighter option.

Variation: When I’m short on time, I sometimes use pre-cooked shredded rotisserie chicken—just add it during the simmer stage to warm through without overcooking.
Seasonal tweaks: Swapping celery for fennel or adding diced zucchini brings subtle seasonal freshness to the soup.
Dietary modification: Use vegetable broth and tofu cubes instead of chicken for a vegetarian twist—just add a little extra lemon for brightness.

Step-by-Step: How I Make Lemon Chicken Soup with Pasta Recipe

A white bowl filled with warm chicken noodle soup showing three clear layers: the golden broth at the top with specks of green herbs floating, orange round carrot slices and light yellow potato wedges placed slightly on top, and thin pale yellow noodles mixed with chunks of cooked chicken all sitting at the bottom. A silver spoon rests on the right inside edge of the bowl. The bowl is on a grey plate with a soft white cloth in the right background, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

First, slice the chicken breast lengthwise if it's thick so it cooks faster and evenly. Pat the chicken dry—this helps achieve a nice golden sear—and generously season both sides with lemon pepper seasoning. Heat the olive oil over medium-high heat, then add the chicken. Sear each side for 3-4 minutes until golden, but don’t worry if it’s not fully cooked inside yet. Remove and let it rest for 10 minutes; this resting time helps keep the chicken juicy and makes it easier to dice or shred.

Step 2: Sauté the Veggies and Deglaze

In the same skillet, pour in the white wine and use a silicone spatula to scrape up all those tasty browned bits stuck to the bottom—that's where the magic is! Add the butter, then toss in the diced onion, carrots, celery, and garlic. Cook over medium heat for about 5-6 minutes, stirring occasionally, until the veggies soften and the wine reduces by half. Your kitchen will start smelling amazing here.

Step 3: Build the Soup Base

Pour in the chicken broth mix you prepared earlier, which includes broth, bouillon cube, soy sauce, lemon juice, and herbs. Toss in the Parmesan rind if you have it handy—that little addition makes the broth taste rich and deeply savory. Raise the heat until it boils, then reduce it to a gentle simmer.

Step 4: Simmer and Finish the Chicken

Chop or shred the rested chicken and add it back into the pot. Let it simmer for 15-20 minutes so the flavors blend and the chicken finishes cooking perfectly in the broth. This step is where all the deliciousness really comes together.

Step 5: Cook Pasta and Add Cheese

While the soup simmers, cook your angel hair pasta separately in salted boiling water, following the package instructions (usually just 4 minutes). Avoid overcooking! Drain and keep warm. When the soup is ready, remove it from the heat and carefully stir in the freshly grated Parmesan cheese. Any leftover Parmesan rind can be discarded now.

Step 6: Serve and Enjoy

Ladle the hot soup over the pasta in individual bowls, garnish with fresh chopped parsley, and dig in. It’s comforting, vibrant, and just what you want on a chilly day or when craving something light yet satisfying.

Top Tip

One little secret I’ve learned making this Lemon Chicken Soup with Pasta Recipe multiple times is how critical it is to cook the pasta separately and add it per serving. It might seem simple, but skipping this step can turn your perfectly textured angel hair into mush, which nobody wants.

Separate pasta cooking: This keeps the pasta al dente and prevents it from soaking up all your delicious broth while sitting.
Lemon pepper seasoning choice: Try different brands to find your favorite, but beware—some can be too salty or overpowering, so start light.
Adding cheese at the right time: Stir in freshly grated Parmesan only after removing from heat to keep it smooth and melty.
Rest the chicken: Letting your seared chicken rest before chopping keeps it juicy and flavorful—don’t skip this step!

How to Serve Lemon Chicken Soup with Pasta Recipe

Garnishes

I always go for fresh parsley as a garnish—its clean, grassy notes brighten the bowl even more and add a pop of color. For a bit of creaminess and extra tang, a spoonful of Greek yogurt or a dollop of crème fraîche pairs beautifully too. Sometimes I finish with an extra sprinkle of Parmesan, just because why not?

Side Dishes

This soup shines mostly on its own, but I like serving it alongside a crisp arugula salad with lemon vinaigrette to echo the soup’s brightness. Warm, crusty bread or soft dinner rolls work perfectly for dipping into the broth too.

Creative Ways to Present

Once, I made this soup for a casual dinner party and served it in small, rustic mugs instead of bowls—everyone loved how cozy and approachable it felt. You can also layer the pasta and soup in clear glass soup mugs to showcase those beautiful golden hues and fresh herbs.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the fridge for up to three days. Keep the pasta separate if you have any leftover, or just cook fresh pasta when reheating—it really preserves the texture best.

Freezing

I’ve frozen this soup several times with great success. Freeze it without the pasta (which can get mushy when thawed). When ready to eat, thaw overnight in the fridge and reheat gently on the stove.

Reheating

Reheat the soup slowly over medium-low heat to avoid breaking the cheese or curdling the broth. Stir frequently and add a splash of broth or water if it gets too thick. Then, boil some fresh angel hair pasta to serve alongside.

Frequently Asked Questions:

Can I use store-bought rotisserie chicken instead of fresh chicken?

Yes! Using rotisserie chicken is a great shortcut. Simply shred or dice the cooked chicken and add it in during the simmer phase to warm through without overcooking.

What type of pasta works best in this soup?

Angel hair is perfect due to its delicate, thin strands that cook quickly and don’t overpower the soup’s light texture. It’s crucial to cook it separately and add it to bowls when serving to avoid mushiness.

Can I make this soup without white wine?

Absolutely. If you prefer not to use wine, simply omit it and increase the chicken broth slightly. The soup will still be flavorful thanks to the lemon, seasonings, and Parmesan.

How do I prevent the pasta from getting mushy in the soup?

The best approach is to cook the angel hair pasta separately and add it into each serving bowl right before ladling the soup. This keeps the pasta tender but firm, preserving its texture.

Final Thoughts

This Lemon Chicken Soup with Pasta Recipe really holds a dear spot in my kitchen repertoire. It’s a go-to for when I want something fast but still feel like I’m serving up love in a bowl. I hope when you try it, it becomes a comforting classic in your home too—bright, warm, and simply delicious.