Description
A comforting and flavorful Lemon Chicken Soup featuring tender seared chicken, fresh vegetables, a hint of white wine, and bright lemon juice, finished with Parmesan cheese and angel hair pasta. Perfect for a cozy meal that balances zesty citrus with savory herbs and umami-rich broth.
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 recommended)
- 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 Parmesan cheese, grated (preferably freshly grated)
- 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, dried basil, dried oregano, mustard powder, and turmeric. Set this mixture aside to allow flavors to meld.
- Season Chicken: If chicken breasts are thick, slice them in half lengthwise. Pat dry, and season both sides generously with lemon pepper seasoning for a bright, zesty flavor.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear each side for 3-4 minutes until golden brown. Remove chicken and let rest for 10 minutes to finish cooking and retain juices. Then dice or shred the chicken.
- Sauté Vegetables: In the same skillet, pour in the white wine and use a silicone spatula to scrape any browned bits from the pan. Add butter, diced onion, carrots, celery, and garlic. Cook over medium heat until vegetables are softened and the wine has reduced by half, about 5-6 minutes.
- Add Broth and Cheese Rind: Pour the prepared broth mixture and add the Parmesan rind (if using) into the pan. Bring to a boil, then reduce heat to a simmer.
- Simmer Soup: Return the diced chicken to the pot. Let the soup simmer gently for 15-20 minutes to concentrate flavors and complete the chicken cooking process.
- Cook Pasta: While the soup simmers, boil the angel hair pasta separately in salted boiling water for 4 minutes or according to package instructions. Drain well to avoid sogginess.
- Finish Soup with Cheese: Remove soup from heat. Gradually stir in the grated Parmesan cheese until melted and smooth. Discard any remaining cheese rind.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup over portions of angel hair pasta in serving bowls and garnish with fresh parsley if desired.
Notes
- Cook pasta separately and add it to serving bowls to prevent sogginess and broth absorption.
- Use Redmond Real Salt lemon pepper seasoning for best flavor; watch potency with other brands.
- Soy sauce and mustard powder subtly enhance umami without overpowering the soup.
- Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio pair well; omit if avoiding alcohol and replace with extra broth.
- Freshly grated Parmesan cheese melts better and tastes superior compared to pre-packaged grated cheese.
- Freshly squeezed lemon juice provides brighter flavor than bottled varieties.
- Add Parmesan rind to the simmer to enrich broth flavor, removing before serving.
- Substitute 3-4 cups of cooked chicken if fresh chicken is not available; add at the simmering step.
- Optional additions include spinach, kale, or sautéed mushrooms for extra nutrition and texture.
- Store leftovers in airtight containers: refrigerate up to 3 days or freeze up to 3 months. Reheat soup separately from fresh pasta to maintain texture.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 3 g
- Sodium: 720 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: 70 mg
