Can I use rotisserie or pre-cooked chicken?

Absolutely! This is a fantastic shortcut. Just shred 3-4 cups of cooked chicken and add it to the pot during the simmering stage, letting it soak up all the lemony, herby flavors.

What can I substitute for the white wine?

No wine on hand, or prefer not to use it? Replace it with extra chicken broth. The soup will still have a rich base, though the depth of flavor will be slightly different.

Is it necessary to cook the pasta separately?

Yes, it’s really worth it! Cooking the noodles in the soup means they soak up too much broth and can get mushy, especially if storing leftovers. Boiling pasta separately keeps the texture perfect every time.

How do I make this soup extra creamy?

For a creamier version, stir in a splash of heavy cream or a spoonful of Greek yogurt after removing the pot from heat. Be sure to add slowly and stir constantly to avoid curdling.

Lemon Chicken Soup Recipe

Brimming with bright citrus, savory chicken, and velvety strands of pasta, this Lemon Chicken Soup is the ultimate feel-good bowl for busy evenings. Each spoonful is refreshingly lemony, deeply comforting, and packs just enough flavor complexity to make you crave a second serving. The best part? You can whip up this cozy classic in just about an hour, start to finish, with everyday pantry ingredients. Whether you’re tired after a long day or looking for something simple yet utterly delicious, this recipe has you covered.

Why You’ll Love This Recipe

Simple and speedy: Nothing fussy here. You’ll use one pot for the soup itself and a quick pot for the pasta on the side (trust me, this makes all the difference for texture!).
Lively, bright flavors: The combo of lemon, Parmesan, and tender chicken is unbeatable—think of this as chicken noodle soup’s zestier, more sophisticated cousin.
Comforting but light: Thanks to the citrus and fresh herbs, you get all the coziness of classic chicken soup with a lighter, almost springy twist. It’s warming, nourishing, and feels downright restorative.
Perfect for leftovers: It tastes just as good the next day (maybe even better!). Just keep the noodles separate until serving and your soup stays fresh, not mushy.

Ingredients You’ll Need

Here’s what makes this soup both memorable and a breeze to prepare:

Chicken Breast: The star of the show. Boneless, skinless breasts offer lean protein and become juicy and flavorful after simmering in broth. Tip: Already-cooked or rotisserie chicken works great for shortcuts!
Lemon Pepper Seasoning: For a punch of citrus and gentle spice. Choose your favorite brand—some are stronger than others!
Olive Oil & Butter: Combined, these add richness and help develop a well-rounded flavor base for sautéing.
Dry White Wine: A splash of wine lifts the soup and deepens the complexity; Sauvignon Blanc, Chardonnay, or Pinot Grigio work best. Substitute chicken broth if avoiding alcohol.
Onion, Carrot, Celery, Garlic: These form a savory backbone—don’t skip this step, it’s the difference between average and amazing soup!
Chicken Broth & Bouillon Cube: Layered for a more robust, deeply savory base.
Soy Sauce & Mustard Powder: Secret weapons. You probably won’t taste them outright, but they add major umami and amplify every ingredient’s natural flavors.
Lemon Juice: Fresh-squeezed is a must for brightness. Bottled juice won’t deliver the same zing.
Parmesan Cheese (plus Rind, if available): Nothing beats freshly grated Parmesan for silkiness and a savory, nutty finish.
Angel Hair Pasta: Delicate noodles soak up just the right amount of broth. Cook separately to prevent them from going soggy.
Dried Parsley, Basil, Oregano, Turmeric: Dried herbs lend depth, while just a pinch of turmeric adds color and a hint of warmth.
Salt & Pepper: Season to taste as you go.

Optional add-ins: Spinach, kale, or sautéed mushrooms make it heartier and even more nutritious!

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.

Variations

Make it vegetarian: Skip the chicken and use veggie broth, then stir in white beans, chickpeas, or extra veggies for protein.
Switch the noodles: Orzo, ditalini, or even cooked rice can swap in for angel hair if you have those on hand.
Add greens: Toss in a handful of fresh baby spinach or kale during the last few minutes of simmering—they wilt perfectly and add color.
Go dairy-free: Omit the Parmesan or replace it with nutritional yeast for a cheesy flavor punch.
Boost the veggies: Sauteed mushrooms or zucchini are fantastic tossed in during the veggie step.
Make it extra lemony: Add zest along with juice or garnish with lemon slices for a punchier citrus note.

How to Make Lemon Chicken Soup

Step 1: Prep the Broth

In a large bowl or measuring jug, stir together the chicken broth, half a bouillon cube, soy sauce, fresh-squeezed lemon juice, dried herbs, mustard powder, and turmeric. Set this aside; it’s your “flavor bomb” ready for the pot!

Step 2: Sear the Chicken

If your chicken breasts are thick, slice them in half horizontally. Pat dry and season both sides generously with lemon pepper seasoning. Heat olive oil in a large soup pot over medium-high heat. Sear the chicken for 3-4 minutes per side until golden. Don’t worry if they aren’t fully cooked—they’ll finish in the soup. Remove and set aside to rest.

Step 3: Build Flavor Base

Lower heat to medium. Splash white wine into the pot, scraping up any browned bits (that’s pure flavor). Add butter, then the onion, carrot, celery, and garlic. Cook, stirring often, until softened and wine is reduced by half—about 5-6 minutes.

Step 4: Start the Soup

Pour in the prepared broth mixture and toss in the cheese rind if you have it. Bring the pot to a gentle boil, then reduce the heat to simmer.

Step 5: Chicken Returns

Dice or shred your seared chicken and return it to the pot. Simmer uncovered for 15-20 minutes. This lets all those flavors meld and finishes cooking the chicken.

Step 6: Cook Pasta

Meanwhile, in a separate pan, cook the angel hair in heavily salted, boiling water until just al dente (about 4 minutes). Drain. Don’t overcook—the pasta keeps cooking in the soup and you don’t want it mushy!

Step 7: Finishing Touches

Take the soup off the heat. Slowly stir in the freshly grated Parmesan—this melts smoothly and gives the broth that signature silkiness. Discard any remains of the cheese rind.

Step 8: Serve

Add pasta directly to serving bowls, then ladle soup over the top. Garnish generously with chopped fresh parsley and, if you like, an extra squeeze of lemon.

Pro Tips for Making the Recipe

Cook Pasta Separately: Always! This keeps noodles from turning mushy and preserves your lovely clear broth.
Use Fresh Parmesan: Pre-shredded cheese doesn’t melt as smoothly and won’t add as much savory depth.
Layer Seasonings: Taste as you go and adjust lemon, salt, or herbs to your liking—every palate is different!
Add Cheese Rind: If you have a rind in your fridge, toss it in for an extra umami flavor boost.
Batch Cooking: Double the soup base and freeze half (without noodles) for easy weeknight meals down the road.

How to Serve

This lemon chicken soup is satisfying all on its own, but you can make it a meal with a few simple sides:

Garnish Ideas:

A sprinkle of extra Parmesan
Chopped parsley or basil
Freshly ground black pepper
Lemon wedges for added brightness

Great Pairings:

Crusty baguette or warm pita to dip and swipe through the broth
Simple green salad with vinaigrette to cut through the richness
Roasted vegetables if you’re feeling extra hungry

For Leftovers:

Add a poached egg on top for breakfast the next day
Stir in additional greens to bulk it up for lunch

Make Ahead and Storage

Storing Leftovers

Pour cooled soup (without noodles) into airtight containers and refrigerate for up to 3 days.

Freezing

Freeze the soup base (again, leave out the pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge or reheat gently from frozen.

Reheating

Warm soup on the stove over medium heat until steaming. Boil fresh angel hair to serve—a quick 4-minute batch adds perfect texture, even with leftovers.

Note: Avoid freezing cooked pasta in the soup. It will become overly soft when thawed and reheated.

FAQs

Can I use rotisserie or pre-cooked chicken?

Absolutely! This is a fantastic shortcut. Just shred 3-4 cups of cooked chicken and add it to the pot during the simmering stage, letting it soak up all the lemony, herby flavors.
What can I substitute for the white wine?

No wine on hand, or prefer not to use it? Replace it with extra chicken broth. The soup will still have a rich base, though the depth of flavor will be slightly different.
Is it necessary to cook the pasta separately?

Yes, it’s really worth it! Cooking the noodles in the soup means they soak up too much broth and can get mushy, especially if storing leftovers. Boiling pasta separately keeps the texture perfect every time.
How do I make this soup extra creamy?

For a creamier version, stir in a splash of heavy cream or a spoonful of Greek yogurt after removing the pot from heat. Be sure to add slowly and stir constantly to avoid curdling.

Final Thoughts

If you’re craving a bowl of pure comfort that feels fresh, lively, and requires very little fuss, this Lemon Chicken Soup is ready to deliver. Every step is simple, the flavors are out of this world, and it’s endlessly adaptable to whatever’s in your fridge. So grab your pot, squeeze those lemons, and enjoy a homemade meal that’ll brighten any weeknight! Give it a try—your tastebuds will thank you.