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Lemon Chicken Soup with Angel Hair Pasta and Parmesan Recipe

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4.3 from 2 reviews

A comforting and flavorful Lemon Chicken Soup featuring tender seared chicken, aromatic vegetables, and bright lemon juice, finished with Parmesan cheese and served over delicate angel hair pasta. Perfect for a cozy meal that balances savory and tangy flavors.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Chicken and Seasoning

  • 1–2 tablespoons olive oil
  • 1 ¼ lbs. boneless skinless chicken breast
  • Lemon pepper seasoning, to taste

Soup Base

  • ½ cup chicken broth
  • 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)
  • ¾ teaspoon dried parsley
  • ¾ teaspoon dried basil
  • ¾ teaspoon dried oregano
  • ¾ teaspoon mustard powder
  • 1 pinch turmeric
  • Salt and pepper, to taste

Pasta and Garnish

  • 4 oz. angel hair pasta
  • Fresh parsley, for garnish

Instructions

  1. Prepare the broth mixture: In a bowl, combine 7 cups chicken broth, ½ chicken bouillon cube, 1 teaspoon soy sauce, juice of 1 lemon, dried parsley, basil, oregano, mustard powder, and a pinch of turmeric. Set aside.
  2. Season the chicken: If the chicken breasts are thick, slice each in half lengthwise. Pat dry with paper towels and season both sides generously with lemon pepper seasoning.
  3. Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear each side for 3–4 minutes until golden brown. Remove the chicken from the skillet and let it rest for 10 minutes; the center may still be slightly undercooked at this point. Dice or shred the chicken after resting.
  4. Sauté vegetables: Reduce heat to medium. Add ½ cup chicken broth to the skillet and use a silicone spatula to scrape up browned bits from the bottom and sides. Then add butter, diced onion, carrots, celery, and minced garlic. Cook for 5–6 minutes until vegetables soften and liquid reduces by about half.
  5. Add broth and simmer: Pour the broth mixture from step 1 and add the Parmesan rind, if using, to the skillet. Bring to a boil, then reduce heat to a simmer.
  6. Combine chicken and simmer: Return the diced or shredded chicken to the pot. Simmer gently for 15–20 minutes to concentrate flavors and fully cook the chicken.
  7. Cook pasta: In a separate pot, bring salted water to a boil. Cook the angel hair pasta according to package instructions, usually about 4 minutes, until al dente. Drain well and set aside.
  8. Finish the soup: Remove the soup from heat. Gradually stir in the grated Parmesan cheese until melted and well combined. Discard any remaining Parmesan rind.
  9. Season and serve: Taste the soup and adjust salt and pepper as needed. To serve, place cooked angel hair directly in bowls, ladle the hot soup over the pasta, and garnish with fresh parsley.

Notes

  • Using a Parmesan rind adds depth to the soup but is optional.
  • Resting the chicken after searing allows juices to redistribute and makes shredding easier.
  • Do not overcook the angel hair pasta; it should be just tender.
  • Adjust lemon juice and seasoning to taste for desired brightness and flavor balance.
  • For a richer soup, you can add an extra tablespoon of butter with the vegetables.
  • Author: Olivia
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://iamstarved.com/lemon-chicken-soup-with-angel-hair-pasta-and-parmesan-recipe/