Lemon Chicken Soup

Lemon Chicken Soup

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.
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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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