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–+ servings
Lemon Chicken Soup in a white bowl with fresh lemon slices and a spoon on the side.
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Lemon Chicken Soup

This Lemon Chicken Soup recipe has savory broth, simple seasonings, lemon, chicken, and noodles. It's easy to make and super cozy!
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soup
Cuisine: American
Servings: 6 people
Calories: 284kcal
Author: Stephanie

Ingredients

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 tbsp.
  • ½ cup Parmesan cheese grated
  • 1 Parmesan cheese rind optional but recommended
  • 4 oz. angel hair

Seasonings

  • ¾ teaspoon EACH: dried parsley, basil, oregano, mustard powder
  • 1 pinch turmeric
  • Salt/Pepper to taste
US Customary - Metric

Instructions

  • Combine the chicken broth, bouillon, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric and set aside.
  • If using thick chicken, slice it in half lengthwise. Pat it dry and season each side with lemon pepper seasoning.
  • Heat olive oil over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden color has developed. Remove and let rest for 10 minutes, then dice or shred. (It’s okay if the middle isn’t 100% cooked through yet.)
  • Add wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the butter, onions, carrots, celery, and garlic. Cook until the vegetables are softened and the wine is reduced by half, about 5-6 minutes.
  • Add the chicken broth mixture (from step 1), and the cheese rind, if using. (Don’t add the grated cheese yet.)
  • Bring to a boil, then reduce to a simmer.
  • Add the chicken back and simmer gently for 15-20 minutes to concentrate the flavor and finish cooking the chicken.
  • Boil angel hair in a separated pot of salted, boiling water for 4 minutes or as indicated on package. Don’t overcook. Drain and add directly to serving bowls.
  • Remove the soup from the heat and gradually stir in the grated Parmesan cheese. Any remains of the rind can be discarded.
  • Taste and season with salt/pepper if desired. Ladle the soup over the pasta noodles and garnish with parsley.

Notes

Pro Tips
  • Cooking the Pasta: Cook the pasta separately and add it directly to serving bowls. This is crucial. Otherwise, the pasta becomes mushy and absorbs all of the broth (especially as it continues to sit in it). 
  • Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
  • The soy sauce and mustard powder are flavor enhancers that you can't taste outright, but they add umami and elevate the other flavors in the soup. 
  • Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon. Chicken Broth may be used if you don't cook with wine.
  • If possible, use freshly grated Parmesan cheese. (Packaged grated cheese won't melt as well or taste as well.) Belgioioso is my brand of choice.
  • Lemon Juice: Freshly squeezed has more flavor than bottled.
  • Add the rind of a wedge of Parmesan cheese to the soup while it simmers for even more flavor!
  • Chicken: 3-4 cups of cooked chicken can be used instead of fresh chicken if needed. (Add it in step 7.)
  • Optional add-ons: Spinach, kale, and sauteed mushrooms are great additions!
Storage
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
  • Leftover soup does freeze/reheat well, boil fresh pasta for serving instead of storing it with the soup if possible!
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 284kcal | Carbohydrates: 21g | Protein: 27g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 1397mg | Potassium: 563mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2785IU | Vitamin C: 4mg | Calcium: 109mg | Iron: 1mg