Chicken Piccata Soup Recipe

bowl of chicken piccata soup on a wood board

Chicken Piccata Soup Recipe

Chicken Piccata Soup with tender shredded chicken, bright lemon, briny capers, and orzo in a creamy broth. All the flavor of the classic dish in soup form. Ready in 45 minutes.

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Course: Main Dishes

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings:

Author: Jennifer Stewart

Ingredients

2 medium chicken breasts boneless, skinless
6 cups chicken broth
2 tablespoons olive oil
1 small onion finely chopped
3 cloves garlic minced
½ cup dry white wine
¼ cup lemon juice fresh
1 teaspoon lemon zest
½ cup capers drained
½ cup heavy cream
¼ cup parsley fresh, chopped
pinch salt
pinch 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

Let the onion and garlic get a little golden before the wine goes in, then scrape up the browned bits. That's where a lot of the flavor comes from.
Use fresh lemon juice, not bottled. This soup is built on that bright flavor.
Cook the orzo separately so it doesn't drink your broth.
Use thin chicken cutlets to cut the poaching time down.
Garnish with lemon slices and a little Parmesan if you want it to look like you fussed.

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