Description
Lemon Chicken Soup is a flavorful and comforting dish combining tender chicken, fresh lemon juice, aromatic herbs, and Parmesan cheese. This soup features a balance of tangy and savory flavors enhanced by sautéed vegetables and white wine, served with angel hair pasta to create a hearty meal perfect for any season.
Ingredients
Scale
Soup
- 2 tablespoons olive oil
- 1 ¼ lbs. boneless skinless chicken breast
- Lemon pepper seasoning, to taste
- ½ cup dry white wine (Sauvignon Blanc, Chardonnay, or Pinot Grigio recommended)
- 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 tablespoons)
- ½ cup Parmesan cheese, grated (freshly grated preferred)
- 1 Parmesan cheese rind (optional but recommended)
- 4 oz. angel hair pasta
Seasonings
- 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: Combine the chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric in a bowl and set aside to allow flavors to meld.
- Season and sear chicken: Slice chicken breasts lengthwise if thick, pat dry, then generously season each side with lemon pepper seasoning. Heat olive oil in a skillet over medium-high heat, then sear the chicken pieces for 3-4 minutes per side until golden. Remove from skillet and let rest for 10 minutes before dicing or shredding. It is okay if the chicken is not fully cooked through at this stage.
- Sauté vegetables and deglaze pan: Add white wine to the hot skillet and use a spatula to scrape up any browned bits from the pan. Add butter, onion, carrots, celery, and garlic to the skillet. Cook over medium heat for 5-6 minutes until vegetables soften and wine reduces by half.
- Add broth mixture and simmer: Pour the prepared broth mixture into the skillet along with the Parmesan rind if using. Bring the soup to a boil, then reduce heat to a simmer.
- Finish cooking chicken and develop flavors: Return the diced or shredded chicken to the pot, and let the soup gently simmer for 15-20 minutes to complete cooking the chicken and concentrate the flavors.
- Cook pasta separately: Boil a pot of salted water and cook the angel hair pasta for 4 minutes or as directed on the package until al dente. Drain well and place pasta directly into serving bowls to prevent sogginess.
- Incorporate cheese and season: Remove soup from heat and slowly stir in the grated Parmesan cheese until melted. Discard any remaining Parmesan rind. Taste the soup and adjust salt and pepper as desired.
- Serve: Ladle the hot soup over the pasta in bowls and garnish with fresh parsley if desired. Serve immediately for best flavor and texture.
Notes
- Cook the pasta separately to prevent it from absorbing too much broth and becoming mushy, adding it directly to serving bowls instead.
- Use Redmond Real Salt lemon pepper seasoning for a balanced flavor that includes sea salt; adjust amount if using more potent brands like McCormick.
- Soy sauce and mustard powder add umami depth without imparting strong flavors themselves.
- Dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio enhance the soup; chicken broth can substitute if avoiding alcohol.
- Freshly grated Parmesan cheese melts better and tastes superior to pre-packaged grated cheese; Belgioioso is a recommended brand.
- Freshly squeezed lemon juice provides more vibrant flavor than bottled varieties.
- Adding the Parmesan rind to the soup while simmering enriches the flavor.
- Cooked chicken can be substituted if fresh chicken is unavailable; add it in the simmering step.
- Optional additions like spinach, kale, or sautéed mushrooms make great enhancements.
- Store soup in an airtight container refrigerated up to 3 days or frozen up to 3 months; cook fresh pasta at serving to maintain texture.
