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

Description

This Lemon Chicken Soup is a comforting, flavorful main course featuring tender chicken breast, fresh vegetables, aromatic herbs, and zesty lemon, all simmered in a savory broth and finished with angel hair pasta and Parmesan. The soup is perfect for cozy nights or family gatherings and can also be customized with additional greens or mushrooms. Cooking the pasta separately preserves the soup’s perfect consistency.

Ingredients

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For the 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

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Instructions

Prepare the Broth Mixture: In a large bowl or measuring cup, combine the chicken broth, bouillon, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric. Stir well and set aside.
Prepare and Season the Chicken: If your chicken breasts are thick, slice them in half lengthwise to ensure even cooking. Pat them dry and generously season both sides with lemon pepper seasoning.
Sear the Chicken: Heat olive oil over medium-high heat in a large pot or Dutch oven. Sear the chicken on each side for 3-4 minutes until it develops a golden color. Remove the chicken from the pot and let it rest for 10 minutes. Dice or shred the chicken. It’s okay if the center is not fully cooked at this stage.
Sauté the Vegetables: Reduce heat to medium and add the white wine to the skillet. Use a silicone spatula to scrape up any browned bits on the bottom and sides of the pot. Stir in the butter, diced onion, carrots, celery, and minced garlic. Sauté until vegetables are softened and the wine has reduced by half, about 5-6 minutes.
Add Broth and Simmer: Pour in the reserved chicken broth mixture and the Parmesan cheese rind if using. Bring the mixture to a boil, then reduce the heat to a simmer.
Simmer the Soup: Add the seared chicken back to the pot and simmer gently for 15-20 minutes. This concentrates the flavors and finishes cooking the chicken.
Cook the Angel Hair Pasta: In a separate pot, bring salted water to a boil. Cook the angel hair for about 4 minutes or according to package instructions. Do not overcook. Drain and add the pasta directly to serving bowls rather than mixing it into the soup.
Finish the Soup: Remove the pot from heat and gradually stir in the grated Parmesan cheese. Discard any remaining cheese rind. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle the hot soup over the angel hair pasta in serving bowls. Garnish with fresh parsley if desired. Enjoy immediately!

Notes

Cook the pasta separately to prevent it from becoming mushy and absorbing all the broth.
Redmond Real Salt lemon pepper seasoning is highly recommended for its balanced flavor.
Mustard powder and soy sauce are included for umami and depth—these flavors will not stand out, but will enhance the overall soup.
Dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio pair best; substitute with chicken broth if preferred.
For best texture and melt, use freshly grated Parmesan cheese.
Adding a Parmesan rind while simmering boosts flavor.
Freshly squeezed lemon juice offers brighter flavor compared to bottled juice.
You can use 3-4 cups of cooked chicken instead of fresh chicken if desired.
Add spinach, kale, or sautéed mushrooms for extra nutrition and variety.
Leftover soup stores well for 3 days in the refrigerator or up to 3 months in the freezer, but keep pasta and soup separate for best results.

Nutrition

Serving Size: 1/6 of recipe
Calories: 310
Sugar: 4g
Sodium: 1050mg
Fat: 11g
Saturated Fat: 3g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 2g
Protein: 26g
Cholesterol: 66mg