Description
This Lemon Chicken Soup is a comforting, savory broth-based soup featuring tender chicken, bright lemon flavor, and angel hair pasta. Combined with simple seasonings and fresh vegetables, it’s an easy-to-make, cozy meal perfect for any time of year.
Ingredients
Scale
Main 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 tablespoons)
- ½ cup Parmesan cheese, grated
- 1 Parmesan cheese rind (optional but recommended)
- 4 oz. angel hair pasta
Spices & 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: In a bowl, combine the chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric. Stir well and set aside.
- Season and Sear Chicken: If your chicken breasts are thick, slice them in half lengthwise for even cooking. Pat the chicken dry and season both sides liberally with lemon pepper seasoning.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the seasoned chicken breasts and sear for 3-4 minutes per side until a golden color develops. Remove chicken and let it rest for 10 minutes; then dice or shred. The chicken may not be fully cooked inside yet, which is okay as it will finish cooking in the soup.
- Sauté Vegetables: Add the dry white wine to the skillet and scrape the bottom with a silicone spatula to deglaze and capture flavor. Then add butter, diced onions, carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables soften and the wine has reduced by half, about 5-6 minutes.
- Add Broth and Cheese Rind: Pour the reserved broth mixture into the skillet along with the Parmesan cheese rind, if using (do not add the grated Parmesan yet). Bring the soup to a boil, then reduce heat to a gentle simmer.
- Simmer with Chicken: Return the diced or shredded chicken to the pot. Simmer gently for 15-20 minutes to blend flavors and finish cooking the chicken thoroughly.
- Cook Pasta: In a separate pot, boil salted water and cook the angel hair pasta according to package instructions (about 4 minutes) until al dente. Drain well.
- Finish Soup: Remove the soup from heat and gradually stir in the grated Parmesan cheese until melted and incorporated. Discard the cheese rind if used. Taste and adjust seasoning with salt and pepper as desired.
- Serve: Place cooked angel hair pasta into serving bowls. Ladle the hot soup over the noodles and garnish with fresh parsley if desired. Serve immediately for a comforting meal.
Notes
- This lemon chicken soup offers a savory broth with simple seasonings, making it both flavorful and easy to prepare.
- Using a Parmesan cheese rind enhances the depth of flavor but is optional.
- Be sure not to overcook the angel hair pasta; it should be just tender for the best texture.
- You can substitute dry white wine with additional chicken broth if preferred.
- Season the chicken with lemon pepper to add a bright, zesty flavor complementing the lemon juice in the soup.
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
