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Lemon Chicken Soup is a flavorful and comforting recipe featuring tender chicken, fresh lemon juice, and hearty vegetables. This easy-to-make dish is perfect for weeknight dinners and meal prep, combining protein-packed ingredients with a light, zesty broth. Serve it with angel hair pasta for a wholesome and satisfying meal that the whole family will love.

Ingredients

For the Soup:

1–2 tablespoons olive oil
1 ¼ lbs. boneless, skinless chicken breast (see notes)
Lemon pepper seasoning (see notes)
½ cup dry white wine (see notes)
2 tablespoons butter
1 small yellow onion, diced
¾ cup carrots, diced
2 sticks celery, diced
3 cloves garlic, minced
7 cups chicken broth
½ chicken bouillon cube
1 teaspoon soy sauce
Juice of 1 lemon (3–4 tablespoons)
½ cup Parmesan cheese, grated
1 Parmesan cheese rind (optional but recommended)
4 oz. angel hair pasta

Seasonings:

¾ teaspoon each: dried parsley, basil, oregano, mustard powder
1 pinch turmeric
Salt and pepper to taste

Instructions

Prepare the Broth Mixture:
In a bowl, combine chicken broth, bouillon, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric. Set aside.
Season and Sear the Chicken:
If the chicken breasts are thick, slice them in half lengthwise. Pat them dry and season both sides with lemon pepper seasoning. Heat olive oil in a large pot over medium-high heat. Sear the chicken on each side for 3–4 minutes until golden brown. Remove from the pot and let rest for 10 minutes. Dice or shred the chicken (it’s okay if it’s not fully cooked yet).
Deglaze the Pot:
Add the wine to the pot over medium heat. Use a silicone spatula to scrape and deglaze the bottom. Add the butter, onions, carrots, celery, and garlic. Cook until the vegetables are softened and the wine reduces by half, about 5–6 minutes.
Simmer the Soup:
Add the prepared broth mixture and the Parmesan rind (if using) to the pot. Bring to a boil, then reduce to a simmer. Return the chicken to the pot and simmer gently for 15–20 minutes to finish cooking the chicken and develop the flavors.
Cook the Pasta:
In a separate pot, boil angel hair pasta in salted water for 4 minutes or according to package instructions. Drain and divide the pasta into serving bowls.
Finish and Serve:
Remove the soup from the heat and gradually stir in the grated Parmesan cheese. Discard any remaining rind. Taste and adjust seasoning with salt and pepper as needed. Ladle the soup over the pasta, garnish with parsley, and serve.

Why You’ll Love This Recipe

Bright and Flavorful: The lemon and Parmesan create a perfect balance of tangy and savory.
Comforting and Hearty: Packed with chicken, pasta, and vegetables, this soup is satisfying and nourishing.
Meal-Prep Friendly: Store leftovers for quick and delicious meals throughout the week.

Tips

For extra flavor, marinate the chicken in lemon pepper seasoning for 30 minutes before cooking.
Use fresh lemon juice for the best results.
If you don’t have a cheese rind, you can still achieve rich flavor with just grated Parmesan.

Variations and Substitutions

Pasta: Substitute angel hair with orzo, ditalini, or rice for a different texture.
Protein: Use boneless chicken thighs or even rotisserie chicken for a quicker option.
Vegetables: Add spinach, kale, or zucchini for additional nutrients.
Broth: Replace chicken broth with vegetable broth for a lighter taste.

FAQs

Can I make this soup ahead of time?
Yes! The flavors deepen over time. Store in an airtight container for up to 3 days in the refrigerator.

What can I use instead of white wine?
You can substitute white wine with an equal amount of chicken broth or a splash of white vinegar.

Can I freeze this soup?
It’s best to freeze the soup without the pasta. Add freshly cooked pasta when reheating.

Serving and Suggestions

Pair with crusty bread or a simple side salad for a complete meal.
Sprinkle extra Parmesan cheese or red pepper flakes on top for added flavor.
Serve with a chilled glass of white wine or a warm cup of tea.