The ideal balance of flavor and comfort is found in Chicken Piccata Soup. This soup retains the classic flavor of chicken piccata but is much heartier and more comforting. Chicken Piccata Soup is a hearty and savory dish that combines the brightness of lemon, the punch of tart capers, and the richness of heavy cream. It’s a complete supper with the addition of shredded chicken and orzo pasta.
This easy recipe is a great option for a weeknight supper because it just requires a few simple steps and only takes 20 minutes to prepare. You can enjoy it with some crusty bread and a glass of white wine.
Chicken Piccata Soup Recipe
INGREDIENTS
- 2 tablespoons of butter
- 1 tablespoon olive oil
- ½ cup shallots, chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- ½ cup orzo pasta
- 2 cups cooked shredded chicken
- ½ cup heavy cream
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ¼ cup capers
- 2 teaspoons dried parsley flakes
INSTRUCTIONS
- In a large pot, melt the tablespoons butter and olive oil over medium heat.
- Add the chopped shallots and minced garlic. Sauté until the shallots are translucent and garlic is fragrant. Do not let them brown.
- Sprinkle in the all-purpose flour, whisking constantly to create a roux. This will be the thickening agent for the soup.
- Gradually add the chicken broth, whisking continuously to avoid lumps.
- Bring the mixture to a boil over medium high heat.
- Add the orzo pasta and cooked shredded chicken to the pot.
- Lower the heat to medium low and let them simmer until the pasta is al dente. This will take 7-8 minutes.
- Pour in the heavy cream, lemon juice, and lemon zest. Stir well to incorporate.
- Add capers and dried parsley flakes. Season to taste with salt and fresh ground pepper.
- Give it a final stir and let it simmer for 10 minutes so the flavors can meld.
- Ladle the soup into bowls and serve. Enjoy your Chicken Piccata Soup!
