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
Units
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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
