1-First Step: Prepare the Broth Mixture and Chicken Begin by combining 7 cups of chicken broth, ½ chicken bouillon cube, 1 teaspoon soy sauce, 3-4 tablespoons lemon juice, ¾ teaspoon dried parsley, ¾ teaspoon dried basil, ¾ teaspoon dried oregano, ¾ teaspoon mustard powder, and 1 pinch turmeric in a bowl; set it aside for later. Next, slice any thick chicken breasts from the 1 ¼ lbs., pat them dry, and season both sides with lemon pepper seasoning. This step ensures the chicken is flavorful and ready for searing.

2-Second Step: Sear the Chicken Heat 1-2 tablespoons of olive oil in a skillet over medium-high heat. Add the seasoned chicken and sear it for 3-4 minutes per side until it’s golden brown. Once done, remove the chicken and let it rest for 10 minutes before dicing or shredding it. This technique locks in juices and adds depth to the soup’s texture.

3-Third Step: Deglaze and Cook Vegetables Pour ½ cup dry white wine into the same skillet to deglaze, scraping the bottom and sides to release those tasty bits. Add 2 tablespoons butter, 1 small diced yellow onion, ¾ cup diced carrots, 2 sticks diced celery, and 3 minced garlic cloves. Cook this mixture for about 5-6 minutes until the vegetables soften and the wine reduces by half, building a flavorful base for your soup.

4-Fourth Step: Simmer the Soup Add the reserved broth mixture and the optional Parmesan cheese rind to the skillet, then bring everything to a boil. Reduce the heat to a simmer and add the seared chicken back in. Let it simmer for 15-20 minutes, allowing the flavors to meld and the chicken to become tender. For more insights on homemade chicken soup nutrition, visit this helpful guide.

5-Fifth Step: Cook the Pasta While the soup simmers, boil 4 oz. angel hair pasta in a separate pot of salted water for 4 minutes or as directed on the package. Drain the pasta and divide it into serving bowls to keep it from getting mushy. If you’re looking for other pasta ideas, check out our zesty orzo salad recipe for inspiration.

6-Final Step: Finish and Serve Remove the soup from the heat and gradually stir in ½ cup grated Parmesan cheese until it melts smoothly. Discard any remaining cheese rind, then taste and adjust with salt and pepper as needed. Ladle the soup over the pasta in the bowls and garnish with fresh parsley. Serve immediately for the best flavor, and enjoy a nutritious meal with 284 calories per serving.