There’s something so comforting about a warm bowl of soup that’s light yet packed with flavor, and this Lemon Chicken Soup with Pasta Recipe fits the bill perfectly. Bright lemon, tender chicken, and delicate pasta come together in a way that feels cozy and refreshing all at once — trust me, it quickly became a weeknight favorite in my house.

A green pot filled with a light yellow chicken noodle soup sits on a white marbled surface, featuring a mix of thin noodles, small round orange carrot slices, and shredded white chicken pieces floating in the broth. Three thin lemon slices rest on the side of the soup near the top edge, adding a bright yellow accent. A large silver ladle with a reflective surface is placed inside the pot on the right side, touching the soup. 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

What really makes this Lemon Chicken Soup with Pasta Recipe stand out is how it balances brightness with comfort so effortlessly. I love sharing this with friends when they need a little pick-me-up — it’s easy, flavorful, and has that homemade feel without tons of fuss.

Bright and Refreshing: The fresh lemon juice and lemon pepper seasoning add a zing that wakes up the whole soup.
Comfort in a Bowl: Tender chicken and silky angel hair pasta make it hearty without feeling heavy.
Easy One-Pot Base: Most of the soup cooks in one pot, saving cleanup time and locking in those delicious flavors.
Versatile and Adaptable: You can swap in veggies or pasta you have on hand, so it’s perfect for any season or pantry situation.

Ingredients & Why They Work

Each ingredient in this Lemon Chicken Soup with Pasta Recipe has a purpose to build layers of flavor and texture. Here’s a quick guide to what you’ll need and why these components really shine together.

Flat lay of a small white ceramic bowl of golden olive oil, a whole boneless skinless chicken breast with a natural pale pink color, a lemon pepper seasoning mix in a white ceramic bowl, a small white ceramic bowl filled with clear pale yellow dry white wine, a small white ceramic bowl of creamy pale yellow butter, a fresh small yellow onion whole and uncut, a few fresh bright orange diced carrot pieces arranged neatly, two fresh green celery sticks diced, three whole fresh garlic cloves peeled, a large white ceramic bowl filled with clear golden chicken broth, one whole uncracked light brown chicken bouillon cube placed next to a small white ceramic bowl of dark amber soy sauce, one fresh whole lemon cut in half with visible juicy pulp, a small white ceramic bowl heaped with finely grated pale yellow Parmesan cheese, a wedge of pale ivory Parmesan rind, a neat bundle of uncooked delicate angel hair pasta nests, small heaps of dried green parsley, basil, and oregano herbs arranged symmetrically, a small mound of fine yellow mustard powder, and a pinch of bright yellow turmeric powder, all ingredients arranged in perfect symmetry 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

Boneless skinless chicken breast: Lean and tender, it soaks up the lemon pepper seasoning beautifully and cooks quickly.
Lemon pepper seasoning: Adds citrusy zing and peppery warmth—my secret weapon for brightening up the chicken.
Dry white wine: Adds subtle acidity and depth; I love Sauvignon Blanc but any dry white wine works.
Butter: Brings richness and helps soften those veggies for a mellow base.
Yellow onion, carrots, celery, garlic: Classic flavor trifecta to build a savory, aromatic foundation.
Chicken broth & bouillon cube: The heart of the soup—I prefer homemade or low-sodium broth to control salt.
Soy sauce: Surprising umami enhancer that deepens flavor without making it taste Asian.
Fresh lemon juice: The star player that adds fresh brightness and lifts the whole soup.
Parmesan cheese & rind: Adds savory, nutty notes and creamy texture when stirred in.
Angel hair pasta: Delicate and quick cooking so it doesn’t overwhelm the soup’s lightness.
Herbs & spices (parsley, basil, oregano, mustard powder, turmeric): A subtle combo that layers complexity and color.

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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 often like to switch things up based on what I have around. This Lemon Chicken Soup with Pasta Recipe is super flexible, so don’t hesitate to tweak the veggies or pasta to your liking.

Variation: Some days, I swap angel hair for small shells or ditalini for a bit more chew and personality. It still works beautifully!
Greens: Adding a handful of spinach or kale near the end gives it a boost of color and nutrients.
Vegan twist: Replace chicken with sautéed mushrooms and use vegetable broth – the lemon flavor keeps it lively.
Extra zest: Brighten even more by adding a strip of lemon zest into the broth while it simmers, but just be sure to remove before serving.

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

A white bowl filled with clear yellow broth soup sits on a white marbled surface. Inside the soup are soft slices of yellow potato floating on top, along with round orange carrot slices, tender pieces of light beige chicken, and thin white noodles tangled throughout. Small green herb bits are sprinkled all over the soup, adding tiny flecks of color. A silver spoon rests inside the bowl, partially submerged in the broth. The background has a soft focus of green herbs and a white cloth nearby. photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep and Season Your Chicken

I start by slicing thick chicken breasts in half if needed, then pat them dry really well. Dry chicken sears so much better! I coat each side generously with lemon pepper seasoning — this packs that bright, peppery punch straight into the meat and creates a nice golden crust when seared.

Step 2: Sear the Chicken and Sauté Vegetables

Heat olive oil in a large pot over medium-high heat, then add the seasoned chicken. Sear for about 3-4 minutes per side until golden but don’t worry if the chicken isn’t fully cooked through yet — it’ll finish simmering later. Remove and let it rest while you sauté onion, carrots, celery, and garlic in butter and white wine. The wine helps dissolve all those tasty browned bits stuck to the pan, so scrape it up with your spatula — that’s flavor gold!

Step 3: Build the Broth and Simmer

Pour in your seasoned chicken broth mixture and toss in the Parmesan rind for a velvety richness that slowly infuses the broth. Bring everything to a boil, then reduce to a low simmer. Add the chicken back in and let it cook gently for 15-20 minutes while you boil the angel hair pasta separately. Cooking pasta in the soup sometimes makes it mushy — draining and adding it to bowls right before serving is a game changer.

Step 4: Finish with Parmesan and Serve

Once the chicken is tender and the flavors melded, remove the soup from heat and stir in freshly grated Parmesan cheese little by little so it melts into creamy goodness. Discard the rind, then taste and adjust salt and pepper. Ladle the hot soup over your drained angel hair pasta and sprinkle with fresh parsley — that’s it! Simple, cozy, and bursting with flavor.

Top Tip

Over the years, I’ve learned some tricks that make this Lemon Chicken Soup with Pasta Recipe a total winner every time — avoiding soggy pasta and getting the perfect balance of flavors are key.

Cook Pasta Separately: Boil the pasta in salted water separately and add it to bowls right before serving to keep it perfectly tender.
Use Fresh Lemon Juice: Bottled lemon juice just doesn’t give the same brightness; fresh squeezed makes a huge flavor difference.
Don’t Skip the Cheese Rind: It adds an incredible depth to the broth, so keep that little piece of Parmesan in the pot as it simmers.
Season Chicken Well: The lemon pepper seasoning is your friend here — it makes the chicken pop and meld with the soup’s lemony profile.

How to Serve Lemon Chicken Soup with Pasta Recipe

Garnishes

I love to finish this soup with a sprinkle of chopped fresh parsley—it adds freshness and a burst of green color. Sometimes, if I’m feeling fancy, a tiny drizzle of good quality olive oil or a little extra Parmesan on top really elevates it.

Side Dishes

Since the soup is already filling, I usually keep sides light—a crisp green salad with a citrus vinaigrette pairs beautifully. Garlic bread or warm crusty rolls also work perfectly when you want a comforting meal.

Creative Ways to Present

For a casual dinner party, I’ve served the soup in mini crocks garnished with lemon zest curls and freshly cracked pepper. It looks inviting and lets everyone savor the bright comforting flavors individually.

Make Ahead and Storage

Storing Leftovers

I store leftover soup in an airtight container and keep it in the fridge for up to three days. To keep the soup fresh, I usually store the pasta separately if possible—this way, it won’t get soggy or overly absorbed by the broth.

Freezing

This soup freezes really well without the pasta. I freeze just the broth and chicken in a freezer-safe container or bag for up to three months. When you’re ready, thaw overnight and reheat gently on the stove.

Reheating

To reheat, gently warm the soup over low to medium heat until just bubbling. If you kept pasta separate, boil fresh angel hair or noodles and add them as you serve — the texture will be much better.

Frequently Asked Questions:

Can I use chicken thighs instead of chicken breast?

Absolutely! Boneless, skinless chicken thighs work wonderfully and add a bit more richness, but just adjust your cooking time accordingly since thighs are a bit more forgiving and tender.

Why do you cook the pasta separately?

Cooking the pasta separately prevents it from becoming mushy or overly absorbing the broth, especially if the soup is stored or sits for a while. Adding it fresh to the bowl right before serving keeps that perfect al dente texture.

Can I make this soup without wine?

Yes, you can omit the white wine and just use chicken broth instead. While the wine adds depth and acidity, the soup will still be delicious and bright with fresh lemon and seasonings.

How do I store leftovers with the pasta?

I recommend storing the soup and pasta separately—keep the soup in an airtight container in the fridge and store any extra cooked pasta in another container, lightly tossed with olive oil to prevent sticking. Reheat soup gently and boil fresh pasta or reheat pasta separately to retain texture.

Final Thoughts

This Lemon Chicken Soup with Pasta Recipe has become one of those simple, cozy dishes that feels like a warm hug on a chilly day. I hope you enjoy how the bright lemon and tender chicken combine with the delicate pasta as much as I do. Give it a try soon — you might just find a new kitchen staple!