Lemon Chicken Soup
User Reviews
5
Lemon Chicken Soup
Description
This Lemon Chicken Soup starts by seasoning and searing chicken breasts with lemon pepper seasoning and cooking diced onions, carrots, celery, and garlic with butter and white wine. The broth is flavored with chicken broth, soy sauce, lemon juice, and a mix of basil, oregano, parsley, mustard powder, and turmeric, then simmered with the chicken and optional Parmesan rind for richness. Angel hair pasta is cooked separately and added when serving to keep it from becoming mushy.
The soup delivers tender chicken in a broth that balances citrus brightness and herbal savoriness with the subtle umami of Parmesan and soy sauce. The diced vegetables provide texture, while lemon juice freshens the overall flavor. This soup makes a pleasing warm dish suitable as a starter or main course.
For best results, cook pasta separately and add to bowls at serving to maintain ideal texture. The recipe offers flexibility with substituting chicken broth for wine if preferred and suggests using freshly grated Parmesan cheese for better melting and flavor. Leftovers store well refrigerated for up to three days or frozen up to three months.
Ingredients
Soup
- 1-2 tablespoons olive oil
- 1 ¼ lbs. chicken breast see notes, boneless, skinless
- lemon pepper seasoning see notes
- ½ cup white wine see notes, dry
- 2 tablespoons butter
- 1 yellow onion diced, small
- ¾ cup carrot diced
- 2 celery diced, sticks
- 3 cloves garlic minced
- 7 cups chicken broth
- ½ chicken bouillon cube
- 1 teaspoon soy sauce
- lemon 3-4 tbsp, juice of 1
- ½ cup Parmesan Cheese grated
- 1 Parmesan Cheese optional but recommended, rind
- 4 oz. angel hair pasta
Seasonings
- ¾ teaspoon dried parsley
- ¾ teaspoon basil
- ¾ teaspoon oregano
- ¾ teaspoon mustard powder
- 1 pinch Turmeric
- salt to taste
- black pepper to taste
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
- Cook pasta separately and add to bowls at serving to prevent mushiness.
- Use freshly grated Parmesan cheese for best melting and flavor.
- Dry white wines such as Sauvignon Blanc, Chardonnay, or Pinot Grigio complement the lemon.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze up to 3 months.
- Adding Parmesan rind during simmering enriches broth flavor; remove before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6people
Amount Per Serving
Calories 284 kcal
% Daily Value*
| Calories | 284kcal | 14% |
| Carbohydrates | 21g | 7% |
| Protein | 27g | 54% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 73mg | 24% |
| Sodium | 1397mg | 58% |
| Potassium | 563mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 2785IU | 56% |
| Vitamin C | 4mg | 4% |
| Calcium | 109mg | 11% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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