1-First Step: Gather and prep everything. Dice the onion, carrots, and celery. Mince the garlic. If chicken breasts are thick, slice them in half horizontally to even thickness so they cook quickly and evenly. Measure out spices and liquids. Bring a large pot of salted water to a boil for the angel hair pasta but do not cook the pasta yet if you plan to serve or store the soup separately.

2-Second Step: Pat the chicken dry and season with lemon pepper seasoning on both sides. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken 3-4 minutes per side until golden brown; the goal is color and flavor, not full cooking through. Remove the chicken to a plate and let it rest, then dice or shred it. Resting keeps the meat juicy.

3-Third Step: With the skillet still hot, pour in 1/2 cup dry white wine to deglaze the pan. Scrape the browned bits from the bottom and sides with a wooden spoon; those bits add deep flavor. Let the wine reduce by half, about 2-3 minutes. Add 2 tablespoons butter, then toss in the diced onion, carrots, celery, and minced garlic. Sauté over medium heat until the vegetables soften, another 5-7 minutes. The onion should turn translucent without browning too darkly.

4-Fourth Step: In a large soup pot combine 8 cups chicken broth, 1 chicken bouillon cube, 2 tablespoons soy sauce, 1/4 cup lemon juice, 1 teaspoon dried parsley, 1 teaspoon dried basil, 1 teaspoon dried oregano, 1/2 teaspoon mustard powder, and 1/2 teaspoon turmeric. Stir well and add the sautéed vegetables and the reduced wine from the skillet. If you have a Parmesan rind, drop it into the pot now for layered umami. Bring the pot to a boil over high heat, then reduce to a gentle simmer.

5-Fifth Step: Return the diced or shredded chicken to the pot and simmer for 15-20 minutes so the flavors meld and the chicken finishes cooking. Taste the broth occasionally and adjust salt and pepper. If the lemon flavor feels too bright, a small pinch of sugar can balance acidity, but often more simmering will settle the flavors.

6-Sixth Step: While the soup simmers, cook angel hair pasta in the reserved pot of boiling salted water until al dente, which typically takes 3-4 minutes for angel hair. Drain the pasta and set aside. Off the heat, stir 1/2 cup freshly grated Parmesan cheese into the soup until melted and well combined. Remove and discard the Parmesan rind if used. Check seasoning and add salt and pepper to taste.

7-Final Step: Place a portion of cooked angel hair pasta into each serving bowl and ladle hot lemon chicken soup over the top. Garnish with a sprinkle of chopped fresh parsley or extra grated Parmesan. Serve immediately so the pasta stays firm and the broth remains brothy.