Lemon Chicken Soup

This Lemon Chicken Soup recipe has savory broth with vegetables, juicy chicken, noodles, and a hint of lemon. It’s super cozy and really easy to make! 

Be sure to serve this with a side of No Knead Bread, and try my Chicken Taco Soup recipe next!

Lemon Chicken Soup

This Lemon Chicken Soup has it all! Tender vegetables, juicy chicken, the best seasonings, noodles, and a hint of lemon throughout that savory broth. It is without a doubt one of the simplest, coziest soups out there. 

I like to sear seasoned chicken right in the skillet to get things started. The fond (brown remnants)  gets deglazed with wine, which really sets a flavorful tone for the rest of the soup. 

From there a traditional mirepoix is prepared, along with the best seasonings and flavor enhancers. You are going to love this soup!

How to Make It

See recipe card below this post for ingredient quantities and full instructions.

Season the chicken and sear in olive oil. Set aside and let rest, then shred or dice.

Deglaze the skillet with wine and “clean” the bottom/sides of the pot. Add onions, celery, carrots, and butter. Cook until the wine is reduced by half and the vegetables have softened.

Add the chicken broth mixture (chicken broth, bouillon, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric).

Bring to a boil, then reduce to a simmer and add the chicken back. Simmer while you boil angel hair separately. Remove from heat and stir in Parmesan cheese.

Add the pasta to serving bowls and ladle the soup on top. Serve! 

Pro Tips

• Cooking the Pasta: Cook the pasta separately and add it directly to serving bowls. This is crucial. Otherwise, the pasta becomes mushy and absorbs all of the broth (especially as it continues to sit in it). 
• Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
• The soy sauce and mustard powder are flavor enhancers that you can’t taste outright, but they add umami and elevate the other flavors in the soup. 
• Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon. Chicken Broth may be used if you don’t cook with wine.
• If possible, use freshly grated Parmesan cheese. (Packaged grated cheese won’t melt as well or taste as well.) Belgioioso is my brand of choice.
• Lemon Juice: Freshly squeezed has more flavor than bottled.
• Add the rind of a wedge of Parmesan cheese to the soup while it simmers for even more flavor!
• Chicken: 3-4 cups of cooked chicken can be used instead of fresh chicken if needed.
• Optional add-ons: Spinach, kale, and sauteed mushrooms are great additions!

Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
• Leftover soup does freeze/reheat well, boil fresh pasta for serving instead of storing it with the soup if possible!

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

• 4.5 Quart Dutch Oven– The perfect size for almost any soup recipe.
• Better Than Bouillon– This is what I always use for broth/bouillon in my recipes. It takes very little space and makes it easy to measure out customized amounts of broth.
• Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
• Pinch Bowls– For measuring seasonings, etc. ahead of time.
• Soup Ladle
• 16 oz. storage containers. I use these to store/freeze my soups. They have 8 oz. sizes as well. They’re stackable, leak proof, and dishwasher/microwave safe.

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Lemon Chicken Soup

Prep Time: 15 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 1 hour hour

5 from 15 ratings

Servings: 6 people

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This Lemon Chicken Soup recipe has savory broth, simple seasonings, lemon, chicken, and noodles. It's easy to make and super cozy!

Ingredients

US Customary - Metric

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

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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

Pro Tips

• Cooking the Pasta: Cook the pasta separately and add it directly to serving bowls. This is crucial. Otherwise, the pasta becomes mushy and absorbs all of the broth (especially as it continues to sit in it). 
• Lemon Pepper Seasoning: Redmond Real Salt lemon pepper seasoning is my favorite brand for seasoning this chicken, it also contains sea salt and has a lot of great flavor.  (Use promo code ‘COZY‘ for 15% off!) Some brands (like McCormick) can be potent so be aware of that.
• The soy sauce and mustard powder are flavor enhancers that you can't taste outright, but they add umami and elevate the other flavors in the soup. 
• Wine: Dry white wine like Sauvignon Blanc, Chardonnay, or Pinot Grigio are best in this recipe and pair well with lemon. Chicken Broth may be used if you don't cook with wine.
• If possible, use freshly grated Parmesan cheese. (Packaged grated cheese won't melt as well or taste as well.) Belgioioso is my brand of choice.
• Lemon Juice: Freshly squeezed has more flavor than bottled.
• Add the rind of a wedge of Parmesan cheese to the soup while it simmers for even more flavor!
• Chicken: 3-4 cups of cooked chicken can be used instead of fresh chicken if needed.
• Optional add-ons: Spinach, kale, and sauteed mushrooms are great additions!

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Storage

• Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. 
• Leftover soup does freeze/reheat well, boil fresh pasta for serving instead of storing it with the soup if possible!

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Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 284kcal, Carbohydrates: 21g, Protein: 27g, Fat: 8g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 73mg, Sodium: 1397mg, Potassium: 563mg, Fiber: 1g, Sugar: 4g, Vitamin A: 2785IU, Vitamin C: 4mg, Calcium: 109mg, Iron: 1mg

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Course: Soup

Cuisine: American

Author: Stephanie