Chicken Piccata Soup
If you love the flavors of chicken piccata, you are going to love this Chicken Piccata Soup. Full of tender chicken, orzo pasta, bright lemon and those tangy capers, it’s everything you love in every spoonful!
Chicken Piccata Soup
I don’t know about you, but I love something that is tangy. Maybe that’s why I like to eat sour candies too. Something about them makes my mouth water just thinking about them. Which is probably why I love this soup so much.
It has all the traditional flavor of chicken piccata, that yummy chicken dish with a creamy lemon caper sauce, but in soup form.
And with all the soup recipes I have on the blog, you know I can’t resist a soup recipe. I can eat them even in the middle of a very hot summer!
They are easy to make which makes them perfect for busy weeknights, and a great way to use up leftover veggies. Give this chicken piccata soup a try. It’s cozy enough for a Tuesday night or a fancy dinner party,
Easy Chicken Recipes
Chicken is easy enough to make, and is something you know the whole family will actually eat and not complain about.
Some of my favorite recipes to make are my Marry Me chicken (I also have a soup version of this one too), my dill pickle chicken salad, and my Doritos chicken casserole.
Ingredients Needed
Chicken – Boneless, skinless chicken breasts. Substitute chicken thighs if you prefer.
Onion – A sweet or white onion works best.
Garlic – Minced fresh garlic or substitute garlic powder.
Lemon – Fresh lemon juice and lemon zest.
Broth – I like to use chicken broth but you can substitute veggie broth.
Capers – These add a great flavor but you can sub in chopped green olives.
Pantry staples – Olive oil, heavy cream, dry white wine (optional) parsley, salt, and pepper.
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How to Make Chicken Piccata Soup
First: In a large pot, bring the chicken broth to a simmer. Add the chicken breasts and poach for 15-20 minutes until fully cooked. Remove it, allow it to cool, and then shred it using two forks. Save the broth!
Second: In a separate large pot, heat the olive oil over medium heat. Sauté the chopped onion until it starts to soften, then add the minced garlic and cook for an additional minute. Pour in the wine and let it simmer until it reduces by half.
Third: Add the chicken broth (from poaching the chicken), lemon juice, and lemon zest to the pot. Bring the mixture to a gentle boil. Stir in the shredded chicken and capers, and let the soup simmer for 10 minutes.
Fourth: Pour in the heavy cream, stir well, and let the soup simmer for an additional 5 minutes. Season the soup with salt and black pepper to taste. Just before serving, add chopped fresh parsley.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
Pasta Options
I like to serve mine with a small pasta like orzo. It’s a great way to stretch it and feed more people. But I anything with pasta so I always put it in when I make it.
If you are planning on adding the pasta, cook 1 cup of orzo pasta separately according to package instructions until al dente. Drain and stir the cooked orzo into the soup just before serving to prevent it from becoming too mushy or soaking up extra broth.
How long does it last?
Store any leftover soup in an airtight container in the fridge for up to 4 days. I don’t recommend freezing this soup as the creamy can separate when you thaw it.
You can also make it up to 3 days in advance and then reheat when you’re ready. In this case, I would leave the cream out and add it in when you are warming it back up.
Serving Suggestions
If you don’t want to add the orzo to the soup itself you can serve it with a side of pasta maybe with some garlic, butter, and some parmesan cheese.
I also love a piece of crusty bread to soak up all that yummy broth.
Can I make this in a slow cooker?
You sure can! Just add all the ingredients, minus the cream and capers, and cook on high for 3 hours or on low for 6 hours.
Then 20 minutes before serving, add the cream and capers back in. This is also when you want to add in any cooked pasta.
Tips for No Leftovers
- For extra flavor, allow the onion and garlic to caramelize a little and get a light golden brown. Then when you add the wine, you can gently scrape the brown bits off the bottom of the pan. This adds so much to this final soup!
- To cut down on cooking time, you can use thin chicken cutlets.
- Garnish with lemon slices and a sprinkle of parmesan cheese.
- Make this soup even quicker by using a rotisserie chicken and some chicken broth.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This creamy lemon chicken piccata soup recipe, is everything you love about the dish but in soup form! Perfect for a simple lunch or fancy enough for special occasions.
Chicken Piccata Soup Recipe
Ingredients
- 2 chicken breasts boneless, skinless
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1 small onion finely chopped
- 3 garlic cloves minced
- 1/2 cup dry white wine
- 1/4 cup lemon juice fresh
- 1 teaspoon lemon zest
- 1/2 cup capers drained
- 1/2 cup heavy cream
- 1/4 cup parsley fresh, chopped
- salt
- pepper
Instructions
- In a large pot, bring the chicken broth to a simmer.
- Add the chicken breasts and poach for 15-20 minutes until fully cooked.
- Remove the chicken, allow it to cool, and then shred it using two forks.
- In a separate large pot, heat the olive oil over medium heat.
- Sauté the chopped onion until it starts to soften, then add the minced garlic and cook for an additional minute.
- Pour in the wine and let it simmer until it reduces by half.
- Add the chicken broth (from poaching the chicken), lemon juice, and lemon zest to the pot.
- Bring the mixture to a gentle boil.
- Stir in the shredded chicken and capers, and let the soup simmer for 10 minutes.
- Pour in the heavy cream, stir well, and let the soup simmer for an additional 5 minutes.
- Season the soup with salt and black pepper to taste.
- Just before serving, stir in the chopped fresh parsley.
- **NOTES** Cook 1 cup of orzo pasta separately according to package instructions until al dente. Drain and stir the cooked orzo into the soup just before serving to prevent it from becoming too soft or absorbing too much broth.
Notes
- For extra flavor, allow the onion and garlic to caramelize a little and get a light golden brown. Then when you add the wine, you can gently scrape the brown bits off the bottom of the pan. This adds so much to this final soup!
- To cut down on cooking time, you can use thin chicken cutlets.
- Garnish with lemon slices and a sprinkle of parmesan cheese.
- Make this soup even quicker by using a rotisserie chicken and some chicken broth.
Nutrition
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