Description
A bright and flavorful Lemon Chicken Soup featuring tender chicken, fresh vegetables, and zesty lemon, simmered with herbs and Parmesan cheese for a comforting and delicious meal.
Ingredients
Scale
Soup
- 1-2 tablespoons olive oil
- 1 1/4 lbs boneless skinless chicken breast
- Lemon pepper seasoning, to taste
- 1/2 cup dry white wine
- 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)
- 1/2 cup Parmesan cheese, grated
- 1 Parmesan cheese rind, optional but recommended
- 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: Combine chicken broth, bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric in a bowl; set aside.
- Season and sear chicken: Slice chicken breasts in half lengthwise if thick, pat dry, and season both sides with lemon pepper seasoning.
- Sear chicken: Heat olive oil over medium-high heat in a skillet. Add chicken and sear for 3-4 minutes on each side until golden. Remove chicken and let rest for 10 minutes, then dice or shred it. It’s okay if the inside is slightly undercooked at this stage.
- Sauté vegetables and deglaze: Add white wine to the skillet over medium heat; use a spatula to scrape up brown bits from the pan. Add butter, diced onion, carrots, celery, and garlic. Cook, stirring occasionally, until vegetables soften and wine reduces by half, about 5-6 minutes.
- Add broth mixture and cheese rind: Pour the prepared broth mixture and the Parmesan rind (if using) into the skillet. Bring to a boil, then reduce to a simmer.
- Simmer soup with chicken: Return diced chicken to the soup and simmer gently for 15-20 minutes to finish cooking and develop flavor.
- Cook pasta: In a separate pot, boil salted water and cook angel hair pasta for 4 minutes or according to package instructions. Drain and add directly to serving bowls to prevent soggy pasta.
- Finish soup: Remove soup from heat and gradually stir in grated Parmesan cheese until melted and combined. Discard any remaining cheese rind. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle soup over pasta in bowls and garnish with additional parsley if desired. Enjoy hot.
Notes
- Cook pasta separately and add to bowls to prevent it from becoming mushy.
- For lemon pepper seasoning, Redmond Real Salt brand is recommended for better flavor balance.
- Soy sauce and mustard powder act as flavor enhancers without overpowering the soup.
- Use dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio for best pairing; chicken broth can substitute if avoiding alcohol.
- Freshly grated Parmesan melts better and tastes superior to pre-packaged grated cheese.
- Fresh lemon juice provides more vibrant flavor than bottled lemon juice.
- Add Parmesan rind during simmering to deepen flavor; remove before serving.
- Cooked chicken (3-4 cups) can be used instead of fresh chicken and added in the simmering step.
- Optional add-ins include spinach, kale, or sautéed mushrooms for extra nutrition and flavor.
- Store leftovers in an airtight container refrigerated for up to 3 days or frozen up to 3 months. Reheat gently and boil fresh pasta when serving.
Nutrition
- Serving Size: 1 cup
- Calories: 280 kcal
- Sugar: 3 g
- Sodium: 680 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 70 mg
