Description
Lemon Chicken Soup is a comforting and flavorful dish featuring tender chicken breast simmered in a savory broth infused with lemon juice, white wine, and aromatic herbs. Served over delicate angel hair pasta and enriched with Parmesan cheese, this soup offers a perfect balance of bright citrus notes and rich umami flavors, making it an ideal warm meal for any occasion.
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)
- 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
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. Set this mixture aside.
- Season chicken: If the chicken breasts are thick, slice them in half lengthwise for even cooking. Pat dry and generously season each side with lemon pepper seasoning.
- Sear chicken: Heat olive oil over medium-high heat in a large skillet or pot. Add the chicken and sear for 3-4 minutes on each side until golden brown. Remove the chicken and let it rest for 10 minutes before dicing or shredding. It’s okay if the chicken is not fully cooked at this stage.
- Sauté vegetables: In the same skillet, add the white wine and use a silicone spatula to scrape any browned bits from the bottom and sides. Add butter, diced onions, carrots, celery, and minced garlic. Cook over medium heat for 5-6 minutes until vegetables soften and wine reduces by half.
- Add broth and simmer: Pour the prepared broth mixture into the pot along with the Parmesan rind if using. Bring the soup to a boil, then reduce heat to a gentle simmer.
- Finish cooking chicken: Add the diced or shredded chicken back into the simmering soup. Cook gently for 15-20 minutes to fully cook the chicken and concentrate flavors.
- Cook pasta: Meanwhile, in a separate pot, boil salted water and cook angel hair pasta for 4 minutes or as per package instructions until al dente. Drain and divide the pasta among serving bowls.
- Incorporate cheese: Remove the soup from heat and gradually stir in the grated Parmesan cheese. Discard any remaining cheese rind.
- Season and serve: Taste the soup and adjust salt and pepper if needed. Ladle the soup over the angel hair pasta, garnish with additional parsley if desired, and serve hot.
Notes
- Cook the pasta separately to avoid it becoming mushy and absorbing too much broth.
- Use quality lemon pepper seasoning with sea salt for best flavor; adjust quantity if using potent brands.
- Soy sauce and mustard powder add umami and enhance overall flavor without overwhelming the soup.
- Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio complement the lemony flavors well. You can substitute chicken broth if you prefer not to use wine.
- Freshly grated Parmesan cheese melts better and tastes superior to pre-grated packaged cheese.
- Use freshly squeezed lemon juice for brighter flavor compared to bottled.
- Adding a Parmesan cheese rind while simmering adds depth of flavor and richness.
- Pre-cooked chicken (3-4 cups) can be substituted by adding it at the simmering stage.
- Optional additions like spinach, kale, or sautéed mushrooms can be added for extra nutrition and flavor.
- Store in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Reheat gently and boil fresh pasta when serving leftover soup.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 650 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
