There’s something so comforting about a warm bowl of homemade soup, and this Lemon Chicken Soup with Pasta Recipe truly hits all the right notes. With its bright lemony tang balanced by tender chicken and delicate pasta, it’s a bowl of cozy freshness I keep coming back to on chilly days.

A green pot filled with a light yellow chicken noodle soup sits on a white marbled surface, featuring a mix of thin noodles, small round orange carrot slices, and shredded white chicken pieces floating in the broth. Three thin lemon slices rest on the side of the soup near the top edge, adding a bright yellow accent. A large silver ladle with a reflective surface is placed inside the pot on the right side, touching the soup. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Soup with Pasta Recipe
Top Tip
How to Serve Lemon Chicken Soup with Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Soup with Pasta Recipe

Why You'll Love This Recipe

This Lemon Chicken Soup with Pasta Recipe is one of those dishes I love because it’s both simple and layered with flavor. It’s perfect for anyone who wants a hearty yet light meal that’s got personality and comfort all at once.

Bright, zesty flavor: The fresh lemon juice wakes up the soup beautifully without overpowering the cozy chicken broth.
Ultimate comfort food: Tender chicken, soft angel hair pasta, and savory Parmesan make it feel like a warm hug in a bowl.
Easy to customize: You can add greens like spinach or mushrooms for extra veggies and textures to suit your mood.
Perfectly balanced seasoning: Little tricks like soy sauce and mustard powder create depth and boost umami without being obvious.

Ingredients & Why They Work

The ingredients in this soup strike a lovely balance — fresh lemon juice adds brightness, while Parmesan cheese and chicken broth build umami. The combination of herbs with a touch of mustard powder makes the flavor complex without fuss.

Flat lay of a small white ceramic bowl of golden olive oil, a whole boneless skinless chicken breast with a natural pale pink color, a lemon pepper seasoning mix in a white ceramic bowl, a small white ceramic bowl filled with clear pale yellow dry white wine, a small white ceramic bowl of creamy pale yellow butter, a fresh small yellow onion whole and uncut, a few fresh bright orange diced carrot pieces arranged neatly, two fresh green celery sticks diced, three whole fresh garlic cloves peeled, a large white ceramic bowl filled with clear golden chicken broth, one whole uncracked light brown chicken bouillon cube placed next to a small white ceramic bowl of dark amber soy sauce, one fresh whole lemon cut in half with visible juicy pulp, a small white ceramic bowl heaped with finely grated pale yellow Parmesan cheese, a wedge of pale ivory Parmesan rind, a neat bundle of uncooked delicate angel hair pasta nests, small heaps of dried green parsley, basil, and oregano herbs arranged symmetrically, a small mound of fine yellow mustard powder, and a pinch of bright yellow turmeric powder, all ingredients arranged in perfect symmetry on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless skinless chicken breast: Easy to sear and shred for tender chunks that absorb the broth’s flavors well.
Olive oil: For sautéeing veggies and chicken, adding subtle fruitiness and helping develop a golden sear.
Lemon pepper seasoning: Infuses the chicken with citrusy, peppery notes that complement the soup’s lemon.
Dry white wine: Adds acidity and delicate complexity while deglazing the pan—feel free to skip or substitute chicken broth if you prefer.
Butter: Brings richness to the sautéed vegetables.
Yellow onion, carrots, celery: Classic soup base vegetables that soften well and add natural sweetness.
Garlic: Provides aromatic depth.
Chicken broth: The heart of the soup — rich and savory.
Chicken bouillon cube: Just a tiny boost to intensify the broth’s flavor.
Soy sauce: A sneaky umami enhancer that rounds out the soup’s savoriness.
Fresh lemon juice: The star player, giving the soup its signature tang.
Parmesan cheese (grated and rind): The rind gently melts into the broth for incredible depth; freshly grated cheese finishes the soup with creaminess.
Angel hair pasta: Delicate and quick-cooking, perfect for adding body without heaviness.
Dried herbs and spices: Parsley, basil, oregano, mustard powder, turmeric — together they create layers of flavor and a slight golden hue.

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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.

Make It Your Way

One of my favorite things about this Lemon Chicken Soup with Pasta Recipe is how easily you can tailor it. I often toss in spinach or kale near the end for a pop of color and nutrients, or add sautéed mushrooms when I want deeper earthiness.

Vegetarian twist: Swap chicken for hearty chopped mushrooms and omit the chicken broth for vegetable broth—still super satisfying.
Low carb option: Skip the pasta and bulk up with extra veggies or zucchini noodles stirred in just before serving.
Meal prep friendly: Cook the chicken in advance and use pre-chopped veggies to speed things up on busy days.

Step-by-Step: How I Make Lemon Chicken Soup with Pasta Recipe

A white bowl filled with clear yellow broth soup sits on a white marbled surface. Inside the soup are soft slices of yellow potato floating on top, along with round orange carrot slices, tender pieces of light beige chicken, and thin white noodles tangled throughout. Small green herb bits are sprinkled all over the soup, adding tiny flecks of color. A silver spoon rests inside the bowl, partially submerged in the broth. The background has a soft focus of green herbs and a white cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

First up, I slice the chicken breasts in half lengthwise if they're thick. This helps them cook evenly and quickly. After patting them dry, I generously season both sides with lemon pepper seasoning. This step really boosts the lemony flavor in the end.

Step 2: Sear Your Chicken to Golden Perfection

I heat olive oil in a skillet over medium-high heat, then add the chicken. Searing both sides for about 3-4 minutes each gives the chicken that beautiful golden crust. Don’t worry if the inside isn’t fully cooked yet — it will finish simmering in the broth. Then, let the chicken rest for 10 minutes before dicing or shredding.

Step 3: Sauté Vegetables and Deglaze

Time to build the flavor base. I add white wine to the skillet and use a spatula to scrape up all those tasty browned bits stuck on the pan. Then, butter goes in followed by diced onions, carrots, celery, and minced garlic. After cooking for about 5-6 minutes until soft and the wine’s reduced by half, the kitchen smells incredible.

Step 4: Combine Broth, Herbs, and Simmer

In goes your prepared chicken broth mixture, plus the Parmesan rind if you’re using it. Bring everything to a boil, then reduce to a gentle simmer. I add the diced chicken back in now, letting it soak up the flavor while finishing cooking, about 15-20 minutes.

Step 5: Cook Pasta Separately and Add to Bowls

I boil angel hair pasta in salted water separately for about 4 minutes — quick and easy. This step is a game changer because it keeps the pasta perfectly tender without becoming mushy as it would if cooked directly in the soup.

Step 6: Finish Soup with Parmesan and Seasoning

When the soup’s off the heat, I slowly stir in freshly grated Parmesan cheese, which adds a lovely creaminess. I then discard any remaining rind. Last, I taste and adjust with salt and pepper. Pour the soup over the pasta in bowls, garnish with fresh parsley, and enjoy!

Top Tip

Having made this Lemon Chicken Soup with Pasta Recipe countless times, I’ve learned a few tricks that really elevate the dish and save you from common pitfalls. Follow these tips for the best results.

Cook pasta separately: I can’t stress this enough! Adding cooked pasta directly to bowls prevents it from soaking up all the broth and turning mushy.
Use fresh lemon juice: The brightness this adds is unmatched compared to bottled lemon juice, which can taste dull.
Don’t skip the Parmesan rind: I always keep one in my freezer for soups. Tossing it in to simmer adds an amazing, deep umami flavor.
Rest the chicken before dicing: This helps keep the meat juicy instead of dry and crumbly once chopped.

How to Serve Lemon Chicken Soup with Pasta Recipe

Garnishes

I always finish this soup with a sprinkle of chopped fresh parsley because it adds a fresh, herbal note that complements the lemon. Sometimes I add an extra grating of Parmesan on top if I’m feeling indulgent. A wedge of lemon on the side is also a nice touch for anyone who likes it extra tangy.

Side Dishes

This soup pairs beautifully with a simple rustic bread or warm garlic toast—perfect for dipping into that savory broth. I also like serving it alongside a crisp green salad to round out the meal with some crunch.

Creative Ways to Present

For special occasions, I’ve served this soup in wide, shallow bowls with a drizzle of good-quality olive oil on top and a few thin lemon slices floating for visual appeal. You can also serve it in pretty mini soup crocks for a charming touch at dinner parties.

Make Ahead and Storage

Storing Leftovers

I keep my leftovers in airtight containers in the fridge for up to 3 days. Because the pasta is cooked separately, I store it on its own and combine it with the soup right before reheating to avoid sogginess.

Freezing

This soup freezes really well! Just freeze the soup base without pasta in portion-sized containers, and then boil fresh pasta when ready to eat. The flavors hold up beautifully after thawing.

Reheating

I reheat the soup gently on the stovetop over low-medium heat, stirring occasionally. Once hot, I add freshly cooked pasta straight to the bowl and ladle the soup on top, so you get perfect texture every time.

Frequently Asked Questions:

Can I use chicken thighs instead of breast?

Chicken thighs work beautifully here and add extra juiciness and flavor; just adjust sear and simmer times to ensure they cook through.

Is it okay to skip the wine?

Absolutely! If you prefer not to cook with wine, simply use additional chicken broth instead. The soup will still taste delicious with the lemon and herbs doing the heavy lifting.

Can I make this soup in advance?

Yes! The broth and chicken can be made a day ahead and refrigerated. Just cook the pasta fresh when serving to keep it from getting mushy.

What can I add for more veggies?

Spinach, kale, or sautéed mushrooms are my go-to additions. Add them during the last 5 minutes of simmering so they stay tender but not overcooked.

Final Thoughts

This Lemon Chicken Soup with Pasta Recipe has become my go-to comfort soup whenever I want something bright yet soothing. Its flavors feel fresh but familiar — like a little sunshine in a bowl. I promise, once you try it, you’ll be happy to make it again and again. So grab some lemons and chicken, and let’s get cozy in the kitchen!