Bright, cozy, and packed with comforting flavors, this Lemon Chicken Soup with Pasta Recipe is one of those dishes that feels like a warm hug from the inside out. It strikes a perfect balance between tangy lemon zing and hearty chicken goodness with tender pasta to round it all off beautifully.

A large white pot filled with hot chicken noodle soup, showing layers of thin yellow noodles mixed with small chunks of cooked chicken and bright orange carrot slices in a clear golden broth with green herbs sprinkled throughout. Two lemon slices rest on one side inside the soup, and a shiny metal ladle dips into the pot from the right side. The pot sits on a white marbled surface with some green leaves blurred in the background. 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 quickly became a favorite in my house because it’s vibrant and comforting without being heavy. I love how the lemon wakes everything up while the mix of herbs and Parmesan adds undeniable depth. It’s a soul-soothing soup that somehow manages to feel fresh and light at the same time.

Bright, savory flavor: The lemon juice combined with herbs and Parmesan creates the perfect balance of tang and richness you won’t forget.
Simple yet impressive: Despite a handful of steps, the ingredients are straightforward and the outcome feels fancy enough for guests.
Textural delight: Tender chicken, softened veggies, and perfectly cooked angel hair pasta make eating this soup a satisfying experience.
Flexible to your kitchen: From homemade broth to leftover chicken, you can tweak the ingredients and still have a winner every time.

Ingredients & Why They Work

This soup shines because each ingredient pulls its weight and combines seamlessly. The fresh lemon juice adds bright acidity that lifts the broth’s savory base, while the Parmesan rind and cheese build layers of richness and umami. Fresh veggies add subtle sweetness and texture, and the herbs bring everything together for a classic comforting feel.

Flat lay of a raw boneless skinless chicken breast, a small white bowl of olive oil, a small yellow onion whole and diced on a simple white ceramic plate, a few diced bright orange carrots on a white plate, two sticks of fresh celery chopped, three whole garlic cloves beside some minced garlic in a small white bowl, a small white bowl of dry white wine, two tablespoons of butter on a white ceramic square dish, a white ceramic bowl filled with golden angel hair pasta, a lemon cut in half with one half showing juice droplets, a small white bowl of grated Parmesan cheese, a Parmesan cheese rind piece on a white plate, a small white bowl with a pinch of mixed dried herbs (parsley, basil, oregano), a small white bowl with turmeric powder, and two whole brown eggs with clean shells arranged symmetrically and naturally placed 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

Olive oil: Helps sear the chicken for a lovely golden crust and adds a subtle fruity background note.
Chicken breast: Lean and tender when cooked this way, it’s the protein star that soaks up all the soup’s flavors.
Lemon pepper seasoning: Adds zesty brightness with a gentle pepper kick that’s more fragrant than spicy.
Dry white wine: Deglazes the pan and adds a subtle depth that pairs beautifully with lemon.
Butter: Enriches the cooked veggies and melts into the broth for a silky mouthfeel.
Yellow onion, carrots, celery: Classic mirepoix veggies that provide natural sweetness and body.
Garlic: Adds warmth and aromatic punch without overpowering the lemon notes.
Chicken broth & bouillon cube: Creates the soup's savory base; the cube boosts flavor seamlessly.
Soy sauce: A hidden hero adding umami depth you won’t taste overtly but will notice if missing.
Fresh lemon juice: Brings bright freshness that ties the whole soup together.
Parmesan cheese & rind: The rind simmers into the broth for subtle cheesy richness, and grated cheese melts in for finishing touch.
Angel hair pasta: Quick-cooking, delicate strands that soak up broth without overwhelming the soup.
Seasonings (parsley, basil, oregano, mustard powder, turmeric): These herbs and spice add complexity and a touch of warmth.

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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 the best parts about this Lemon Chicken Soup with Pasta Recipe is how adaptable it is. I often add a handful of greens like spinach or kale at the end for a boost of nutrients and color. You can also swap angel hair for orzo or small shells if you prefer. Just cook the pasta separately every time — that’s a game changer for texture!

Variation: I sometimes use leftover rotisserie chicken instead of fresh cooked breast — it saves time and adds a bit more depth from the roasting spices.
Dietary tweaks: For a dairy-free option, skip the Parmesan and use nutritional yeast sprinkled on top instead.
Seasonal changes: Try adding sliced mushrooms or zucchini in late spring and summer for extra earthiness.

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

A white bowl filled with warm chicken noodle soup showing three clear layers: the golden broth at the top with specks of green herbs floating, orange round carrot slices and light yellow potato wedges placed slightly on top, and thin pale yellow noodles mixed with chunks of cooked chicken all sitting at the bottom. A silver spoon rests on the right inside edge of the bowl. The bowl is on a grey plate with a soft white cloth in the right background, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare Your Broth Mixture

I start by mixing the chicken broth, bouillon cube, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric in a big pot and setting it aside. These flavors mingle while you get the rest ready and form the base of that beautiful tangy umami we’re after.

Step 2: Sear the Chicken

Slice your chicken breasts in half lengthwise if they’re thick, then pat dry and sprinkle generously with lemon pepper seasoning. Heating olive oil over medium-high, sear the chicken about 3-4 minutes per side until golden. Don’t worry if the thick parts aren’t fully cooked through yet — we’ll finish them in the soup. Let the chicken rest for 10 minutes; juiciness is key here!

Step 3: Cook the Vegetables & Deglaze

Next, pour the white wine into that same skillet and scrape up any tasty browned bits with a silicone spatula — this deglazing step is where magic happens. Stir in butter, onions, carrots, celery, and garlic, cooking until veggies soften and the wine reduces by half, about 5-6 minutes. Your kitchen will start smelling incredible!

Step 4: Bring It All Together and Simmer

Add the broth mixture and Parmesan rind to the skillet. Bring it to a boil and then lower to a gentle simmer. Chop or shred your rested chicken and add it back in. Let everything simmer for 15-20 minutes so all those flavors come together beautifully and the chicken finishes cooking.

Step 5: Cook the Pasta and Finish the Soup

Boil your angel hair pasta separately in salted water for just 4 minutes or as per the package instructions—so important to avoid mushy noodles! Drain and spoon the pasta into bowls. Take the soup off the heat and gradually stir in the freshly grated Parmesan cheese. Remove and toss the rind. Ladle hot soup over the pasta bowls and garnish with fresh parsley.

Top Tip

From my experience making this Lemon Chicken Soup with Pasta Recipe over and over, I’ve learned a few tricks that take it from good to unforgettable. They’ll really help you get that perfect balance of flavor and texture every time.

Cook Pasta Separately: This avoids mushy noodles that soak up all the broth. Add pasta to bowls right before serving for the best texture.
Use Freshly Grated Parmesan: Packaged pre-grated won’t melt as well. Fresh makes the soup beautifully creamy.
Don’t Skip the Parmesan Rind: It adds subtle richness to the broth while simmering. Just remember to remove it before serving.
Rest the Chicken: Letting the seared chicken rest before chopping keeps it juicy and tender in the soup.

How to Serve Lemon Chicken Soup with Pasta Recipe

Garnishes

I love topping this soup with freshly chopped parsley for a pop of color and brightness. Sometimes I sprinkle a little extra Parmesan on top too for good measure. A thin lemon slice on the side adds a nice visual cue and extra zing if you want to squeeze more lemon fresh at the table.

Side Dishes

This lemony soup pairs wonderfully with a crisp green salad tossed in a light vinaigrette. Garlic bread or a crusty baguette on the side is perfect for soaking up any leftover broth. On cooler days, I serve it with roasted veggies to make a complete, cozy meal.

Creative Ways to Present

For a special occasion, I sometimes serve this soup in individual mini bread bowls — it’s such a fun and rustic presentation. You can also garnish with edible flowers or microgreens for an elegant touch if you’re entertaining guests who appreciate a beautiful table.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in airtight containers in the fridge and it keeps well for about 3 days. Just be sure to keep the pasta separate if you have any left—adding it later helps avoid mushiness. When I reheat, I pour the soup into a pot and warm it gently on the stove, stirring occasionally.

Freezing

You can freeze this soup without the pasta for up to 3 months. I like to portion it out in freezer-safe containers so I can thaw just what I need. The broth and chicken freeze beautifully, but pasta will get mushy if frozen with the soup.

Reheating

Reheat the soup gently on the stove over medium-low heat until warmed through. Add freshly cooked pasta or noodles to the bowls before ladling soup on top to keep that perfect texture and freshness.

Frequently Asked Questions:

Can I use leftover chicken instead of fresh chicken breast?

Absolutely! Leftover cooked chicken works wonderfully in this Lemon Chicken Soup with Pasta Recipe. Just add it in during the final simmering step to heat through, which saves time and still delivers great flavor.

Why should I cook the pasta separately?

Cooking the pasta separately ensures it doesn’t overcook and become mushy from soaking in the broth. Adding it to bowls just before serving keeps the noodles perfectly tender and the broth flavorful and rich.

Can I make this soup dairy-free?

Yes! You can omit the Parmesan cheese and rind. For a cheesy flavor, try sprinkling nutritional yeast on top when serving, which adds a lovely nutty, savory taste without dairy.

What kind of wine is best for this recipe?

Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio work best because they complement the lemony brightness and add depth without overpowering the flavors. If you prefer not to use wine, just skip it and cook the veggies in broth or water instead.

Final Thoughts

Honestly, the Lemon Chicken Soup with Pasta Recipe quickly became my go-to for chilly nights or when I want something light but satisfying. It’s the kind of meal you can make ahead yet tastes fresh and alive with bright lemon notes. I think you’ll fall for it as I did—a delicious, comforting soup that feels like coming home.