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Chicken Piccata Soup with Lemon, Capers, and Orzo Recipe

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3.8 from 60 reviews

This Chicken Piccata Soup is a comforting and flavorful dish that captures the essence of classic chicken piccata in a warm, hearty soup. Featuring tender shredded chicken, tangy capers, bright lemon juice and zest, creamy heavy cream, and delicate orzo pasta, this soup is perfect for a satisfying main course. It's a delightful blend of sharp, savory, and creamy flavors that offer a fresh twist on a beloved Italian-American favorite.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken and Broth

  • 2 boneless, skinless chicken breasts
  • 6 cups chicken broth

Vegetables and Aromatics

  • 1 small onion, finely chopped
  • 3 garlic cloves, minced

Liquids and Flavorings

  • 2 tablespoons olive oil
  • 1/2 cup dry white wine
  • 1/4 cup fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 cup capers, drained
  • 1/2 cup heavy cream

Herbs and Seasoning

  • 1/4 cup fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Pasta

  • 1 cup orzo pasta

Instructions

  1. Poach the Chicken: In a large pot, bring the chicken broth to a simmer. Add the chicken breasts and poach gently for 15-20 minutes until fully cooked through. Remove the chicken breasts from broth and set aside to cool.
  2. Shred the Chicken: Once the chicken is cool enough to handle, shred it into bite-sized pieces using two forks.
  3. Sauté Onion and Garlic: In a separate large pot, heat olive oil over medium heat. Add the finely chopped onion and sauté until it starts to soften, about 3-4 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently, avoiding burning.
  4. Deglaze with Wine: Pour in the dry white wine and allow it to simmer until reduced by half, scraping up any caramelized bits from the bottom to enhance flavor.
  5. Add Broth and Lemon: Pour in the reserved chicken broth from poaching, along with fresh lemon juice and lemon zest. Bring the mixture to a gentle boil.
  6. Combine Chicken and Capers: Stir in the shredded chicken and drained capers. Reduce heat and let the soup simmer gently for 10 minutes to meld flavors.
  7. Add Cream and Season: Stir in the heavy cream, mix thoroughly, and allow the soup to simmer an additional 5 minutes. Season with salt and freshly ground black pepper to taste.
  8. Prepare Orzo: Separately, cook the orzo pasta according to package directions until al dente, then drain well.
  9. Finish and Serve: Just before serving, incorporate the drained orzo pasta into the soup and stir in the chopped fresh parsley for a bright, fresh finish.

Notes

  • For deeper flavor, allow the onion and garlic to caramelize lightly to a golden brown before adding the wine. This adds richness with the fond scraped from the pot.
  • Use thin chicken cutlets to reduce poaching time.
  • Garnish with lemon slices and a sprinkle of grated Parmesan cheese for added zest and savory touch.
  • To save time, substitute cooked rotisserie chicken and additional chicken broth in place of poaching your own chicken breasts.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipesvibe.com/chicken-piccata-soup-with-lemon-capers-and-orzo-recipe/