Lemon Chicken Soup (Print Version)
# Ingredients:
→ Soup
01 -
1-2 tablespoons olive oil
02 -
1 ¼ lbs boneless skinless chicken breast
03 -
Lemon pepper seasoning
04 -
½ cup dry white wine
05 -
2 tablespoons butter
06 -
1 small yellow onion, diced
07 -
¾ cup carrots, diced
08 -
2 sticks celery, diced
09 -
3 cloves garlic, minced
10 -
7 cups chicken broth
11 -
½ chicken bouillon cube
12 -
1 teaspoon soy sauce
13 -
Juice of 1 lemon (3-4 tablespoons)
14 -
½ cup Parmesan cheese, grated
15 -
1 Parmesan cheese rind (optional)
16 -
4 oz angel hair pasta
→ Seasonings
17 -
¾ teaspoon dried parsley
18 -
¾ teaspoon dried basil
19 -
¾ teaspoon dried oregano
20 -
¾ teaspoon mustard powder
21 -
1 pinch turmeric
22 -
Salt and pepper to taste
# Instructions:
01 -
Combine chicken broth, bouillon, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric. Set aside.
02 -
If using thick chicken breasts, slice them in half lengthwise. Pat dry and season each side with lemon pepper seasoning.
03 -
Heat olive oil over medium-high heat. Sear each side of the chicken for 3-4 minutes until golden. Remove and let rest for 10 minutes, then dice or shred. It’s fine if the inside isn’t fully cooked.
04 -
Add the wine to the skillet on medium heat to deglaze. Use a silicone spatula to scrape the pot. Add butter, diced onion, carrots, celery, and garlic. Cook until softened and wine is reduced by half, about 5-6 minutes.
05 -
Add the prepared broth mixture and Parmesan cheese rind (if using). Bring to a boil, then reduce to a simmer. Add chicken back to the pot and simmer for 15-20 minutes.
06 -
Boil angel hair pasta in a separate salted pot for 4 minutes or until al dente. Drain and add directly to serving bowls.
07 -
Remove soup from heat and gradually stir in grated Parmesan cheese. Discard any remaining cheese rind. Adjust seasoning if necessary.
08 -
Ladle soup over pasta in serving bowls. Garnish with parsley if desired.
# Notes:
01 -
Cook pasta separately to avoid it soaking up the broth. Add directly to serving bowls.
02 -
Freshly grated Parmesan cheese melts better and enhances flavor.
03 -
Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio works best. Substitute with chicken broth if needed.