Introduction:
Looking for a cozy, comforting soup that warms you from the inside out? This Lemon Chicken Soup is your answer! With savory broth, tender vegetables, juicy chicken, and noodles, all brought to life with a refreshing hint of lemon, this recipe is not only delicious but also incredibly easy to prepare. Perfect for chilly evenings or whenever you need a boost, it’s a meal your whole family will love!
Why You’ll Love This Lemon Chicken Soup
This soup has everything you crave: vibrant flavors, tender textures, and the perfect amount of comfort. Searing seasoned chicken creates a beautiful depth of flavor. Serve it with a side of warm No Knead Bread for a truly delightful dining experience!
Ingredients
- 2 tablespoons olive oil
- 2-3 boneless, skinless chicken breasts
- Salt and pepper (to taste)
- 1/2 cup dry white wine (like Sauvignon Blanc or Chardonnay)
- 1 cup diced onions
- 1 cup diced celery
- 1 cup diced carrots
- 2 tablespoons butter
- 6 cups chicken broth
- 2 teaspoons chicken bouillon
- 1 tablespoon soy sauce
- 1/4 cup freshly squeezed lemon juice
- 1 tablespoon dried parsley
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon mustard powder
- 1/2 teaspoon turmeric
- 4 oz angel hair pasta
- 1/2 cup freshly grated Parmesan cheese
- Lemon wedges (for garnish)
How to Make Lemon Chicken Soup
- Sear the Chicken: Season the chicken breasts with salt and pepper. In a large soup pot, heat olive oil over medium-high heat. Sear the chicken for about 5 minutes on each side until golden brown. Remove from the pot and let rest before shredding or dicing.
- Deglaze the Pot: Pour the wine into the pot, scraping up any browned bits from the bottom. Let the wine reduce by half.
- Cook the Mirepoix: Add diced onions, celery, and carrots along with the butter. Sauté until the vegetables are tender, about 5-7 minutes.
- Build the Broth: Stir in the chicken broth, bouillon, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric. Bring to a boil.
- Simmer: Return the chicken to the pot and simmer while you boil the angel hair pasta separately according to package instructions.
- Finish the Soup: Once the pasta is cooked, remove the soup from heat and stir in the Parmesan cheese until melted and creamy.
- Serve: In serving bowls, add a portion of angel hair pasta and ladle the soup over the top. Garnish with lemon wedges and enjoy!
Pro Tips for the Best Lemon Chicken Soup
- Cook Pasta Separately: To prevent mushy noodles, cook the angel hair pasta separately and add it directly to the bowls before ladling in the soup.
- Flavor Enhancers: The soy sauce and mustard powder add umami and elevate the soup’s flavors without being detectable.
- Use Fresh Ingredients: Freshly squeezed lemon juice and freshly grated Parmesan cheese make a noticeable difference in flavor.
- Optional Add-Ins: For extra nutrition and flavor, consider adding spinach, kale, or sautéed mushrooms to the soup.
FAQs
Can I use rotisserie chicken?
Yes! Using cooked rotisserie chicken is a great time-saver and still provides excellent flavor.
How long does this soup keep?
Store the soup in an airtight container in the fridge for up to 3 days or freeze it for up to 3 months.
Can I make this soup ahead of time?
Absolutely! Just remember to cook the pasta separately so it doesn’t absorb all the broth.
What can I serve with this soup?
This soup pairs beautifully with my No Knead Bread or a fresh green salad.
Conclusion
This Lemon Chicken Soup is the perfect balance of savory, zesty, and comforting. Whether you’re looking to warm up on a chilly day or simply enjoy a delicious meal, this soup delivers every time. So why wait? Gather your ingredients, whip up a batch, and enjoy the delightful flavors in every spoonful!
Don’t forget to check out my Chicken Taco Soup recipe next for more cozy goodness!