Description
This Lemon Chicken Soup is a comforting and flavorful dish featuring tender chicken breast seared to golden perfection, simmered in a vibrant broth made with lemon juice, herbs, Parmesan rind, and white wine. Served over delicate angel hair pasta and enriched with grated Parmesan cheese, it offers a perfect balance of zesty brightness and savory richness. Ideal for a cozy dinner or a healthful lunch, this recipe yields 6 generous servings and brings together fresh ingredients and classic techniques for a heartwarming meal.
Ingredients
Chicken and Seasoning
- 1-2 tablespoons olive oil
- 1¼ lbs boneless skinless chicken breast
- Lemon pepper seasoning, to taste
Vegetables and Aromatics
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 sticks celery, diced
- 3 cloves garlic, minced
Liquids and Broth
- ½ cup dry white wine
- 7 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- Juice of 1 lemon (3-4 tablespoons)
- 2 tablespoons butter
Cheese and Pasta
- ½ cup grated Parmesan cheese
- 1 Parmesan cheese rind (optional but recommended)
- 4 oz angel hair pasta
Spices and Herbs
- 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: Combine chicken broth, chicken bouillon cube, soy sauce, lemon juice, dried parsley, basil, oregano, mustard powder, and turmeric in a bowl and set aside to let flavors meld.
- Season Chicken: If chicken breasts are thick, slice them lengthwise to even thickness. Pat dry and season both sides evenly with lemon pepper seasoning.
- Sear Chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until they develop a golden crust. Remove from skillet and let rest for 10 minutes, then dice or shred. Slight undercooking inside is fine, as chicken will finish cooking in the soup.
- Sauté Vegetables and Deglaze: Pour white wine into the same skillet over medium heat, using a silicone spatula to scrape up any browned bits on the bottom and sides. Add butter, diced onion, carrots, celery, and minced garlic. Cook until vegetables soften and wine reduces by half, about 5-6 minutes.
- Add Broth and Cheese Rind: Pour the prepared broth mixture into the skillet along with the Parmesan cheese rind if using. Do not add the grated Parmesan yet.
- Simmer Soup: Bring the soup to a boil, then reduce heat to a gentle simmer.
- Finish Cooking Chicken: Return the diced or shredded chicken to the pot and simmer gently for 15-20 minutes to infuse flavor and finish cooking chicken thoroughly.
- Cook Pasta: Meanwhile, bring a separate pot of salted water to a boil and cook angel hair pasta for about 4 minutes or according to package instructions. Drain well and distribute into serving bowls.
- Incorporate Parmesan Cheese: Remove the soup from heat and gradually stir in the grated Parmesan cheese, allowing it to melt smoothly. Discard any remaining cheese rind.
- Season and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the hot soup over the pasta in the bowls, garnish with additional parsley if desired, and serve immediately.
Notes
- Using thinner chicken breast slices helps ensure even cooking and tender texture.
- Parmesan cheese rind adds depth of flavor but can be omitted if unavailable.
- Dry white wine enhances the broth’s complexity but can be substituted with additional chicken broth for a non-alcoholic version.
- Angel hair pasta cooks quickly and is preferred to match the lightness of the soup.
- Adjust lemon juice amount based on desired level of brightness.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking pasta.
