Ingredients
For the Soup:
- 1-2 tbsp olive oil
- 1¼ lbs boneless, skinless chicken breast (seasoned with lemon pepper)
- ½ cup dry white wine (optional; substitute with extra chicken broth)
- 2 tbsp butter
- 1 small yellow onion, diced
- ¾ cup carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 7 cups chicken broth
- ½ chicken bouillon cube
- 1 tsp soy sauce
- Juice of 1 lemon (3-4 tbsp)
- ½ cup grated Parmesan cheese
- 1 Parmesan cheese rind (optional, for enhanced flavor)
- 4 oz angel hair pasta
Seasonings:
- ¾ tsp each: dried parsley, basil, oregano, mustard powder
- 1 pinch turmeric
- Salt and pepper, to taste
Instructions
1. Sear the Chicken:
- Heat olive oil in a large pot over medium heat. Season chicken breasts with lemon pepper and sear until browned on both sides (4-5 minutes per side). Remove and set aside.
2. Sauté Vegetables:
- In the same pot, melt butter and add diced onions, carrots, and celery. Sauté until softened (about 5 minutes).
- Stir in garlic and cook for 1 minute, stirring frequently.
3. Deglaze the Pot:
- Pour in white wine (or extra chicken broth) to deglaze the pot, scraping up any browned bits. Let it reduce for 2-3 minutes.
4. Build the Broth:
- Add chicken broth, soy sauce, and the bouillon cube. Stir in parsley, basil, oregano, mustard powder, and turmeric. Bring to a simmer.
5. Simmer with Chicken:
- Add the seared chicken back to the pot. Cover and simmer for 20 minutes, or until the chicken is fully cooked.
6. Shred the Chicken:
- Remove the chicken, shred it with two forks, and return it to the soup.
7. Add Final Touches:
- Stir in lemon juice, grated Parmesan cheese, and the Parmesan rind (if using). Simmer for 5 more minutes.
8. Cook the Pasta:
- Add angel hair pasta and cook for 3-4 minutes, until tender.
9. Season and Serve:
- Adjust seasoning with salt and pepper to taste. Serve hot with extra Parmesan and a drizzle of fresh lemon juice.
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 6
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