Slice the chicken breasts into even pieces and season them with lemon pepper. Heat olive oil in a skillet and sear the chicken for 3-4 minutes on each side.

Deglaze the pan with white wine, scraping up the browned bits and allow it to cook down.

Sauté onion, carrots, and celery in the skillet until softened. Add garlic and cook for an additional minute.

Combine chicken broth, bouillon cube, soy sauce, lemon juice, herbs, turmeric, and mustard powder in a bowl and pour into the pot with vegetables.

Return chicken to the pot and let the soup simmer for 15-20 minutes.

Cook angel hair pasta in a separate pot, drain, and set aside.

Stir grated Parmesan into the soup until melted and creamy. Serve over cooked pasta and garnish with parsley.