Step 1

Combine the chicken broth, bouillon, soy sauce, lemon juice, parsley, basil, oregano, mustard powder, and turmeric and set aside.

Step 2

If using thick chicken, slice it in half lengthwise. Pat it dry and season each side with lemon pepper seasoning.

Step 3

Heat olive oil over medium-high heat. Add the chicken and sear on each side for 3-4 minutes, until a golden color has developed. Remove and let rest for 10 minutes, then dice or shred. (It’s okay if the middle isn’t 100% cooked through yet.)

Step 4

Add wine to the skillet over medium heat and use a silicone spatula to “clean” the bottom and sides of the pot. Add the butter, onions, carrots, celery, and garlic. Cook until the vegetables are softened and the wine is reduced by half, about 5-6 minutes.

Step 5

Add the chicken broth mixture (from step 1), and the cheese rind, if using. (Don’t add the grated cheese yet.)

Step 6

Bring to a boil, then reduce to a simmer.

Step 7

Add the chicken back and simmer gently for 15-20 minutes to concentrate the flavor and finish cooking the chicken.

Step 8

Boil angel hair in a separated pot of salted, boiling water for 4 minutes or as indicated on package. Don’t overcook. Drain and add directly to serving bowls.

Step 9

Remove the soup from the heat and gradually stir in the grated Parmesan cheese. Any remains of the rind can be discarded.

Step 10

Taste and season with salt/pepper if desired. Ladle the soup over the pasta noodles and garnish with parsley.