Healthy Tangy Delightful Lemon Chicken Soup Recipe

Warm, comforting Lemon Chicken Soup, ready in no time! Featuring tender chicken, vegetables, and noodles with a zest of lemon.

Lemon Chicken Soup Recipe

Warm up with the comforting flavors of Lemon Chicken Soup, an easy-to-make delight that wraps you in the coziness of tender vegetables, succulent chicken, and perfectly cooked noodles, all swimming in a savory broth touched with a zest of lemon. This soup stands out with its balance of flavors and a preparation process that builds depth at every step. From searing the chicken to deglazing with wine before simmering it all with a blend of aromatic seasonings, this recipe promises a soup that’s as fulfilling as it is delicious.

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

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.

Serving Suggestions:

• No Knead Bread
• Cheesy Garlic Breadsticks
• Mixed Greens Salad
• Quinoa Pilaf
• Roasted Vegetables
• Garlic Parmesan Roasted Broccoli
• Cucumber Tomato Salad

Tips and Tricks

• Cook the pasta separately and add to serving bowls to prevent it from becoming mushy.
• Use Redmond Real Salt lemon pepper seasoning for a flavorful chicken seasoning.
• Incorporate soy sauce and mustard powder as subtle umami flavor enhancers.
• Choose a dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio for best results.