• 4 oz angel hair pasta
Seasonings:
• ¾ teaspoon each: dried parsley, basil, oregano, mustard powder
• 1 pinch turmeric
• Salt and pepper, to taste
Directions:
1. Heat the olive oil in a large pot over medium heat. Season the chicken breasts with lemon pepper seasoning and sear them in the pot until browned on both sides, about 4-5 minutes per side. Remove from the pot and set aside.
2. In the same pot, add the butter, onions, carrots, and celery. Cook until the vegetables are softened, about 5 minutes.
3. Add the minced garlic and cook for another minute, stirring frequently.
4. Deglaze the pot with the white wine (or chicken broth) and let it reduce for 2-3 minutes.
5. Pour in the chicken broth, soy sauce, and add the chicken bouillon cube. Stir in the dried herbs (parsley, basil, oregano, mustard powder) and a pinch of turmeric. Bring the soup to a simmer.
6. Add the browned chicken breasts back into the pot, cover, and simmer for about 20 minutes, until the chicken is fully cooked.
7. Remove the chicken from the pot, shred it using two forks, and return it to the soup.
8. Stir in the lemon juice, grated Parmesan cheese, and the Parmesan rind (if using). Let the soup simmer for another 5 minutes.
9. Add the angel hair pasta to the pot and cook for 3-4 minutes, until the pasta is tender.
10. Taste and adjust the seasoning with salt and pepper as needed.
11. Serve hot, with extra Parmesan and a drizzle of lemon juice if desired.
