There’s something incredibly comforting and bright about a warm bowl of homemade Lemon Chicken Soup with Pasta Recipe. The tangy hit of lemon combined with tender chicken and delicate pasta makes it a soup that feels like a hug in a bowl—perfect for chilly days or anytime you want a cozy meal.

A large white pot filled with hot chicken noodle soup, showing layers of thin yellow noodles mixed with small chunks of cooked chicken and bright orange carrot slices in a clear golden broth with green herbs sprinkled throughout. Two lemon slices rest on one side inside the soup, and a shiny metal ladle dips into the pot from the right side. The pot sits on a white marbled surface with some green leaves blurred in the background. photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Lemon Chicken Soup with Pasta Recipe
Top Tip
How to Serve Lemon Chicken Soup with Pasta Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Lemon Chicken Soup with Pasta Recipe

Why You'll Love This Recipe

I absolutely adore this Lemon Chicken Soup with Pasta Recipe because it strikes the perfect balance between bright, savory, and comforting. It’s one of those dishes I keep making when I want a fresh but nourishing meal without too much fuss.

Bright, Lemony Flavor: The fresh lemon juice gives this soup a lively zing that wakes up your taste buds in the best way.
Chunky and Tender Ingredients: Juicy chicken pieces paired with soft angel hair pasta make every spoonful substantial and satisfying.
Deep, Savory Broth: With Parmesan rind and seasonings, the broth has layers of flavor that simmer into something truly special.
Flexible & Easy to Customize: You can tweak veggies, switch pasta types, or add greens and mushrooms to tailor it just how you like.

Ingredients & Why They Work

This soup is all about layering flavors with simple ingredients that combine beautifully. Each component serves a purpose—from the umami boosts to the bright citrus and earthy herbs. I always try to buy the freshest chicken breasts and . . . the quality of your Parmesan really makes a difference!

Flat lay of a raw boneless skinless chicken breast, a small white bowl of olive oil, a small yellow onion whole and diced on a simple white ceramic plate, a few diced bright orange carrots on a white plate, two sticks of fresh celery chopped, three whole garlic cloves beside some minced garlic in a small white bowl, a small white bowl of dry white wine, two tablespoons of butter on a white ceramic square dish, a white ceramic bowl filled with golden angel hair pasta, a lemon cut in half with one half showing juice droplets, a small white bowl of grated Parmesan cheese, a Parmesan cheese rind piece on a white plate, a small white bowl with a pinch of mixed dried herbs (parsley, basil, oregano), a small white bowl with turmeric powder, and two whole brown eggs with clean shells arranged symmetrically and naturally placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Olive oil: Great for searing chicken without overpowering the lemon flavors.
Chicken breast: Lean and tender, perfect for shredding or dicing after searing.
Lemon pepper seasoning: Adds a vibrant citrusy pepper kick to the chicken.
White wine: Helps deglaze the pan and adds subtle fruitiness.
Butter: Brings richness and helps soften the vegetables.
Yellow onion, carrots, celery: Classic mirepoix combo for a sweet, savory flavor base.
Garlic: Essential for that comforting aroma and depth.
Chicken broth & bouillon: The heart of the soup, providing warmth and umami.
Soy sauce: A sneaky flavor enhancer that rounds everything out.
Lemon juice: Fresh is best here, delivering the bright, tangy note essential to the recipe.
Parmesan cheese & rind: Melted cheese thickens the soup, and the rind simmers in for intense savory notes.
Angel hair pasta: Thin and delicate, it picks up the broth wonderfully without overpowering it.
Dried parsley, basil, oregano, mustard powder, turmeric: These herbs and spices add warmth, complexity, and a hint of earthiness.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love how versatile this Lemon Chicken Soup with Pasta Recipe is, and I’m always experimenting with little twists depending on what I have on hand or the season. Don’t hesitate to make it your own—this soup is forgiving and happy to adapt.

Variation: Sometimes, I swap angel hair for small shells or orzo—they soak up the broth deliciously and give a slightly different texture to the dish.
Greens Add-In: Adding fresh spinach or kale near the end is a simple way to boost nutrition and color.
Mushrooms: Sautéed mushrooms bring earthiness and make it a bit heartier without losing brightness.
Mild Heat: If you like a little kick, a pinch of red pepper flakes works beautifully.

Step-by-Step: How I Make Lemon Chicken Soup with Pasta Recipe

A white bowl filled with warm chicken noodle soup showing three clear layers: the golden broth at the top with specks of green herbs floating, orange round carrot slices and light yellow potato wedges placed slightly on top, and thin pale yellow noodles mixed with chunks of cooked chicken all sitting at the bottom. A silver spoon rests on the right inside edge of the bowl. The bowl is on a grey plate with a soft white cloth in the right background, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season the Chicken

I start by slicing thick chicken breasts in half lengthwise if needed and patting them dry. Then, I season generously on both sides with lemon pepper seasoning—this is your first layer of lemon flavor that pairs so well with the broth later. Don’t skip this step; it seals in flavor beautifully.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 3-4 minutes per side until golden. The goal isn’t to cook it all the way through here, just lock in flavor and color. After searing, take it off the heat and let it rest while you move on to building the soup base.

Step 3: Sauté the Veggies with Wine

Pour the white wine into the skillet and use a spatula to scrape up all those tasty brown bits from the chicken—this step is magic for flavor depth. Then add butter, diced onions, carrots, celery, and garlic. Cook everything until softened and the wine reduces by half, about 5-6 minutes. This softened vegetable base really makes the broth sing.

Step 4: Make the Broth Magic

Set up your broth mixture in a pot: chicken broth, bouillon cube, soy sauce, lemon juice, and dried herbs plus the pinch of turmeric for warmth. Add the broth mixture to your vegetables, along with the Parmesan rind for that umami boost. Bring to a boil, then reduce heat to simmer.

Step 5: Finish Cooking the Chicken and Simmer

Chop or shred the rested chicken and stir it back into the simmering soup. Let it bubble gently for 15–20 minutes. This slow simmer concentrates the flavors and finishes cooking the chicken perfectly. It’s where everything really comes together.

Step 6: Boil Pasta Separately

While the soup simmers, cook angel hair pasta in salted boiling water for about 4 minutes or according to package instructions. Drain well. Cooking pasta separately is key; it prevents sogginess and keeps the broth balanced.

Step 7: Final Touches

Remove the soup from heat and slowly stir in grated Parmesan cheese until melted and silky. Discard any remaining cheese rind. Taste and adjust salt and pepper. Serve the hot soup ladled over your cooked angel hair pasta for the perfect bowl.

Top Tip

Having made this Lemon Chicken Soup with Pasta Recipe countless times, I’ve learned a few small tips that really boost your results and keep the flavors bright and fresh. These have saved me from watery broth, mushy pasta, and bland bowls more than once!

Cook Pasta Separately: Never boil the pasta in the soup—it’ll soak up all the broth and get mushy fast. Boil separately and add right before serving.
Use Fresh Lemon Juice: Freshly squeezed lemon juice adds sharp brightness that bottled just can’t mimic—trust me, it’s worth the extra step.
Don’t Skip the Parmesan Rind: Adding the rind to the simmering broth creates incredible depth and savory richness that store-bought stock just can’t match.
Let Chicken Rest: After searing, resting prevents the chicken from drying out and helps it shred perfectly for the soup.

How to Serve Lemon Chicken Soup with Pasta Recipe

Garnishes

I’m a big fan of sprinkling fresh chopped parsley on top—it adds a fresh herbal note and a punch of color. Sometimes a little extra grated Parmesan is welcome too if you want more cheesy goodness. A few thin lemon slices on the side make it even more inviting at the table.

Side Dishes

To keep it simple, I love pairing this soup with some crusty bread or a warm baguette—perfect for dunking. A crisp green salad with a lemon vinaigrette complements the flavors without overwhelming the soup.

Creative Ways to Present

For special occasions, I like serving the soup in rustic bread bowls for a cozy presentation. Another time, I layered the pasta in the bottom of wide soup bowls before ladling the hot broth on top—gives a beautiful layered look and keeps the pasta from sitting too long in the soup.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in airtight containers and pop them in the fridge for up to three days. Keep the pasta separate if possible; mixing it in before storing tends to make it soggy quickly.

Freezing

I’ve successfully frozen this soup without the pasta added. When you’re ready to eat, just thaw it in the fridge overnight, reheat gently, and cook fresh pasta to serve alongside. The flavors hold up beautifully with this method!

Reheating

Stovetop reheating on low heat works best. Stir gently to prevent the cheese from clumping while warming. Once hot, add freshly cooked pasta and serve immediately for the best texture.

Frequently Asked Questions:

Can I use pre-cooked chicken instead of fresh?

Yes! You can substitute 3-4 cups of cooked chicken, shredded or diced, adding it in during the simmer step to warm through. This shortcut saves time without sacrificing flavor.

What kind of pasta works best in this Lemon Chicken Soup with Pasta Recipe?

Angel hair pasta is preferred because it’s thin and delicate, soaking up just the right amount of broth. However, small shapes like orzo or shells also work well if you prefer a bit more bite.

Can I make this soup without wine?

Absolutely! If you prefer to avoid alcohol, just omit the wine and add a bit more chicken broth instead. The soup remains delicious and flavorful.

How do I prevent the pasta from getting mushy?

Cook the pasta separately and add it to individual servings rather than mixing it into the soup pot. This keeps the noodles firm and prevents them from absorbing too much broth.

Final Thoughts

This Lemon Chicken Soup with Pasta Recipe holds a special place in my recipe box—not only because it’s bursting with flavor, but because it’s so heartwarming and easy to make. Whether I’m looking for a light dinner or a comforting lunch, it never fails to hit the spot. Give it a whirl in your kitchen—I’m sure you’ll love it as much as I do!