1-First Step: Prep and broth mix (15 minutes)
1. Combine 7 cups chicken broth, 1/2 chicken bouillon cube, 1 teaspoon soy sauce, juice of 1 lemon (3-4 tablespoons), 3/4 teaspoon dried parsley, 3/4 teaspoon dried basil, 3/4 teaspoon dried oregano, 3/4 teaspoon mustard powder, and 1 pinch turmeric in a large bowl or measuring cup. Stir to dissolve the bouillon and set aside. This pre-mix keeps your cooking smooth and ensures even seasoning.
2. Slice thick chicken breasts horizontally if needed so they cook evenly. Pat them dry with paper towels and season both sides with lemon pepper seasoning.

2-Second Step: Sear the chicken (5-8 minutes)
3. Heat 1-2 tablespoons olive oil in a large Dutch oven or deep skillet over medium-high heat. When the oil shimmers, add chicken breasts and sear 3-4 minutes per side until golden brown. Do not crowd the pan; sear in batches if needed.
4. Remove chicken to a plate and let rest for about 10 minutes. Resting locks in juices and makes shredding easier.

3-Third Step: Deglaze and sauté vegetables (6-8 minutes)
5. Pour 1/2 cup dry white wine into the hot skillet and scrape the bottom and sides with a wooden spoon to lift browned bits. This is where a lot of flavor comes from.
6. Add 2 tablespoons butter, then add 1 small diced yellow onion, 3/4 cup diced carrots, 2 sticks diced celery, and 3 cloves minced garlic. Cook until vegetables soften and the wine reduces by about half, roughly 5-6 minutes.

4-Fourth Step: Simmer the soup (20-25 minutes)
7. Add the reserved chicken broth mixture and the optional Parmesan cheese rind to the pot. Bring to a boil, then reduce to a gentle simmer.
8. Return the seared chicken to the liquid and simmer gently for 15-20 minutes, or until the chicken reaches 165 F internal temperature and the flavors meld.
9. Remove the chicken from the pot, shred or dice, and return it to the soup.

5-Fifth Step: Cook pasta and finish the soup (10 minutes)
10. While the soup simmers, cook 4 oz angel hair pasta separately in a pot of salted boiling water for about 4 minutes, until al dente. Drain and divide pasta among serving bowls. Cooking the pasta separately prevents sogginess and absorbed broth during storage.
11. Remove the soup from heat. Gradually stir in 1/2 cup grated Parmesan cheese until melted and smooth. Discard any remaining Parmesan rind.
12. Taste and add salt and pepper as needed. Ladle hot soup over the prepared bowls of angel hair pasta and garnish with parsley.