This Lemon Chicken Soup is a big bowl of sunshine that you can whip up on even the busiest weeknight. Every bite gives you a comforting hug—tangy lemon, tender chicken, and delicate angel hair pasta, all swimming in a broth so flavorful and bright, you’ll be craving seconds before the first bowl is gone. It’s just the right mix of creamy, zesty, cozy, and light. The best part? It comes together fast, with easy-to-find ingredients you probably have right now. If you love food that makes you feel good, this is truly as delicious as weeknight dinner gets.
Why You’ll Love This Recipe
- Ready Fast: This soup goes from chopping board to bowl in about an hour, and you don’t need to babysit it the whole time.
- Simple, Fresh Ingredients: There’s nothing fancy here—just chicken, noodles, veggies, and a squeeze of fresh lemon.
- Layers of Flavor: The combo of Parmesan, white wine, lemon juice, and a touch of soy sauce makes every spoonful deeply savory, bright, and a little bit creamy without being heavy.
- Crowd Pleaser: Picky eaters? No problem. This soup is classic and approachable, but still feels special enough to serve to company.
- Perfect for Any Season: It’s cozy in the winter, yet refreshing and light when it’s warm outside.
Ingredients You’ll Need
Here’s what you’ll need, along with a few tips and reasons why each ingredient matters…
- Boneless skinless chicken breast: The base for tender chunks of chicken; shred or dice after a quick sauté.
- Lemon pepper seasoning: Adds essential zesty-peppery punch and salt in one step; my favorite for flavor here!
- Olive oil: For searing chicken and adding richness.
- Dry white wine: Scrapes up all the caramelized bits from the pan for extra depth—Sauvignon Blanc or Pinot Grigio are my go-tos. (Use more broth if you’re skipping wine.)
- Butter: Helps soften the veggies and brings a subtle silkiness to the soup.
- Yellow onion, carrots, and celery: The classic trio for building a flavorful, aromatic soup base.
- Garlic: Fresh minced garlic amps up the aroma—don’t skimp!
- Chicken broth: The liquid backbone of your soup; use low-sodium and taste as you go.
- Chicken bouillon cube: Adds concentrated savory flavor; just half a cube is all you need.
- Soy sauce: Sounds unusual, but trust me! It boosts the umami without making the soup taste like soy sauce.
- Fresh lemon juice: Absolutely essential for zippy flavor; always use freshly squeezed for the best brightness.
- Grated Parmesan cheese: Stirred in at the end for creamy texture and a savory kick.
- Parmesan cheese rind (optional): If you have it, simmer it in the broth for even more flavor.
- Angel hair pasta: Ultra-thin noodles make the soup extra slurpable; cook separately to keep them from soaking up all the broth.
- Parsley, basil, oregano, mustard powder, turmeric: All dried—easy to keep on hand. Together they bring herbaceous depth and color.
- Salt and pepper: Adjust at the end to your taste.
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.
Variations
This Lemon Chicken Soup is endlessly adaptable! Here are some ideas to make it your own:
- Make it Vegetarian: Swap chicken for chickpeas or white beans, use veggie broth, and skip the bouillon.
- Swap the Pasta: Use orzo, ditalini, or even rice if you’re out of angel hair.
- Add Greens: Stir spinach, arugula, or kale into the soup during the last few minutes of simmering.
- Go Creamy: Stir in a splash of heavy cream or a dollop of Greek yogurt right before serving.
- Extra Lemon: Like it super tangy? Add lemon zest with the juice or serve with lemon wedges on the side.
- Spicy Twist: Sprinkle a pinch of crushed red pepper flakes for mild heat.
How to Make Lemon Chicken Soup
Step 1: Start the Broth
Combine chicken broth, half a bouillon cube, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric in a medium bowl. Set aside so the flavors can mingle.
Step 2: Prep and Sear the Chicken
If your chicken breasts are thick, slice them in half lengthwise so they cook faster and evenly. Pat dry, then season on both sides with lemon pepper. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for 3–4 minutes per side until golden. Don’t worry if they aren’t cooked through yet—they’ll finish later. Remove the chicken and set aside to rest.
Step 3: Build the Flavor Base
Lower the heat to medium, add the dry white wine, and deglaze the skillet—scrape up all those caramelized chicken bits! Add butter, then the diced onion, carrots, celery, and garlic. Let everything soften and become fragrant, about 5–6 minutes, until the wine has reduced by half.
Step 4: Simmer the Soup
Pour in the prepared broth mixture and drop in the Parmesan rind if you have one. Bring everything to a boil, then lower to a gentle simmer. Dice or shred the cooled chicken and return it to the pot. Simmer 15–20 minutes to finish cooking the chicken and meld all the flavors.
Step 5: Cook the Pasta Separately
Meanwhile, in a separate pot, cook angel hair in well-salted water according to package directions—usually about 4 minutes. This step is crucial to prevent mushy noodles and a depleted broth! Drain and immediately divvy the pasta between serving bowls.
Step 6: Add the Cheese and Finish
Once the soup is done, take it off the heat. Gradually stir in grated Parmesan cheese so it melts smoothly—discard any rind pieces. Taste and add more salt or pepper if needed.
Step 7: Serve
Ladle the soup over the noodles in each bowl and garnish with extra parsley (or a little more grated cheese!). Dig in while it’s hot and steamy.
Pro Tips for Making the Recipe
- Always cook the pasta separately: If you add noodles right into the soup, they’ll soak up every last drop of broth and turn to mush—trust me, it makes all the difference.
- Use fresh lemon and Parmesan: Bottle juice and pre-grated cheese just can’t match the brightness or texture you’ll get from fresh!
- Deglaze like a pro: Don’t skip the wine—or broth if you’re alcohol-free—because those flavorful browned bits on the pan are liquid gold.
- Don’t overcook the chicken: It’s okay if it looks slightly underdone after searing; it’ll finish cooking as it simmers in the broth for extra juiciness.
- Keep your herbs handy: Dried herbs are perfect for busy nights. Crush them between your fingers to wake up their aroma before adding.
- Throw in extras: Leftover spinach, shredded rotisserie chicken, or extra veggies? Toss them in!
How to Serve
This soup is as homey and inviting as it gets. Ladle it steaming hot over your pasta with a sprinkle of fresh parsley or even more grated Parmesan.
Pair it with:
- Crusty bread or warm baguette for dunking
- A crisp green salad dressed with simple olive oil and lemon
- Roasted asparagus or broccolini for a bit of green on the side
For a cozy lunch the next day: It’s just as satisfying reheated!
Make Ahead and Storage
Storing Leftovers
Transfer cooled soup and pasta to separate airtight containers. The soup keeps well in the fridge up to 3 days. Keep the pasta separate so it doesn’t go soggy.
Freezing
Soup (minus pasta and cheese) freezes beautifully for up to 3 months. Allow to cool completely, portion into freezer-safe containers, and freeze. Thaw overnight in the fridge before reheating.
Reheating
Warm soup gently in a pot over low heat until steaming—stir in fresh cheese just before serving. For pasta, dunk briefly in boiling water to refresh.
FAQs
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Can I use rotisserie or leftover chicken?
Absolutely! Around 3–4 cups of cooked, shredded chicken can be swapped in. Just skip the searing step and add it back to the pot during the simmer.
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What if I don’t have white wine?
Not a problem. Use an equal amount of extra chicken broth. You’ll still get wonderful depth—just miss a touch of acidity (add a splash more lemon juice if needed).
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My soup is too tangy or too mild—what do I do?
Soup too tangy? Swirl in a splash more broth or a small pat of butter. Not lemony enough? Add a little more fresh juice to finish.
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Can I make this gluten-free?
Yes! Swap the angel hair for gluten-free pasta or rice, and be sure your bouillon and soy sauce are gluten-free.
Final Thoughts
Give this Lemon Chicken Soup a spot on your weekly menu—there’s a reason it instantly becomes a favorite at the first spoonful. It’s fast, wholesome, and bursting with fresh, sunny flavors anyone can enjoy, no matter how hectic your week gets. Comfortable enough for a solo night in, special enough for sharing, and endlessly adjustable—go ahead, make it your own!
Print
Lemon Chicken Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Soups
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Description
This Lemon Chicken Soup is a comforting dish featuring tender chicken, bright lemon juice, a medley of vegetables, flavorful herbs, and angel hair pasta in a savory broth enriched with Parmesan cheese. The soup achieves a harmonious balance of zesty lemon and savory depth, making for a perfect main-course meal. Freshly grated Parmesan, a rich chicken base, and hints of white wine elevate the overall flavor, while cooking the pasta separately ensures optimal texture. Ideal for a hearty, satisfying meal.
Ingredients
For the Soup Base
- 1–2 tablespoons olive oil
- 1 1/4 lbs. boneless skinless chicken breast
- Lemon pepper seasoning (to taste)
- 1/2 cup dry white wine (e.g., Sauvignon Blanc, Chardonnay, or Pinot Grigio; can substitute with chicken broth)
- 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, freshly squeezed preferred)
- 1/2 cup Parmesan cheese, freshly grated
- 1 Parmesan cheese rind (optional but recommended)
For the Pasta
- 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 medium bowl or large measuring cup, combine chicken broth, bouillon cube, soy sauce, freshly squeezed lemon juice, parsley, basil, oregano, mustard powder, and turmeric. Set aside as this will be added later to build the soup’s flavor.
- Prepare Chicken: If your chicken breasts are thick, slice them in half lengthwise for quicker, more even cooking. Pat chicken dry and season each side generously with lemon pepper seasoning.
- Sear the Chicken: In a large soup pot or Dutch oven, heat olive oil over medium-high heat. Add chicken breasts and sear for 3-4 minutes per side until golden brown. Remove chicken from the pot and let it rest for 10 minutes; dice or shred into bite-sized pieces. The chicken does not need to be cooked through at this point.
- Deglaze and Sauté Vegetables: Pour dry white wine into the pot over medium heat and scrape the bottom and sides with a silicone spatula to loosen the browned bits. Add butter, then stir in the onions, carrots, celery, and garlic. Sauté until vegetables are softened and wine has reduced by about half, about 5-6 minutes.
- Build the Soup: Pour in the prepared broth mixture along with the Parmesan rind, if using (do not add the grated Parmesan yet). Bring the soup to a boil, then reduce to a simmer.
- Simmer Chicken in Soup: Return diced or shredded chicken to the pot. Simmer gently for 15-20 minutes to concentrate flavors and ensure the chicken is cooked through and tender.
- Cook Angel Hair Pasta: While the soup simmers, cook the angel hair separately in a pot of salted boiling water, according to package instructions (about 4 minutes). Do not overcook. Drain and add the pasta directly to serving bowls, not to the soup pot.
- Add Parmesan and Finish Soup: Remove the soup from heat. Gradually stir in the freshly grated Parmesan cheese until melted and fully incorporated. Discard any remains of the Parmesan rind.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the hot soup over the angel hair pasta in each bowl, garnish with extra parsley if desired, and serve immediately.
Notes
- Cook the pasta separately and add just before serving to preserve texture and prevent it from absorbing too much broth.
- Adjust lemon pepper seasoning to suit your preferred flavor; some brands are stronger than others.
- Mildly enhance the flavors with soy sauce and mustard powder—these are subtle umami boosters, not dominant tastes.
- Use freshly grated Parmesan for optimal melting and flavor; avoid pre-packaged grated cheese if possible.
- Adding a Parmesan rind during simmering gives the soup extra depth of flavor.
- For convenience, 3-4 cups of pre-cooked or rotisserie chicken can be used instead of cooking fresh chicken.
- Optional add-ins: spinach, kale, or sauteed mushrooms can be stirred in for extra nutrition and texture.
- If not using wine, substitute with additional chicken broth for deglazing.
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 950mg
- Fat: 13g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg
