Lemon Chicken Soup with bright citrus broth, tender chicken, vegetables, Parmesan, and delicate angel hair pasta.

Scale

1–2 tablespoons olive oil

1 ¼ lbs boneless skinless chicken breast

Lemon pepper seasoning

½ cup dry white wine

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 rind (optional)

4 oz angel hair

¾ tsp dried parsley

¾ tsp dried basil

¾ tsp dried oregano

¾ tsp mustard powder

1 pinch turmeric

Salt and pepper to taste

1. Combine broth, bouillon, soy sauce, lemon juice, and seasonings.

2. Season and sear chicken in olive oil until golden.

3. Deglaze pan with wine and cook vegetables in butter.

4. Add broth mixture and Parmesan rind; simmer.

5. Return chicken and cook 15-20 minutes.

6. Boil angel hair separately and drain.

7. Stir in Parmesan and ladle soup over noodles.

Cook noodles separately to prevent overcooking.

Adjust lemon juice for desired brightness.

Store noodles separate from broth for leftovers.