This Lemon Chicken Piccata Soup takes everything you love about the classic dish—bright lemon, briny capers, and buttery goodness—and turns it into a cozy, one-pot soup! Packed with tender chicken, fresh veggies, and pasta, it’s a family-friendly option that comes together fast for an easy dinner any night of the week.
London’s top tips to make it a winner: Don’t skip the caper juice—it adds a tangy, briny punch that takes the soup to the next level. And the butter? It’s key to creating a rich, velvety broth that captures the essence of classic chicken piccata.
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Some nights, I have the strangest ideas that turn into dishes we never speak of again. But other nights? Those strange ideas turn out to be pure magic. And y’all, this Lemon Chicken Piccata Soup was one of those magical moments!
Think of everything you love about classic Chicken Piccata—the rich, buttery lemon sauce, the tangy bite of briny capers—and imagine it transformed into a luxurious, flavorful broth. Mix in some tender chicken, fresh veggies, and a touch of pasta, and you’ve got yourself a soup that’s just as comforting as it is vibrant.
The first time I made this recipe, it was good, but not quite there. We tried potatoes instead of pasta (nope), skimped on the butter (big mistake), and didn’t add caper juice (it’s non-negotiable!). Once we made the right tweaks, though, this soup absolutely delivered. It’s like a tangier, bolder Lemon Chicken Orzo Soup—perfect for my fellow pickle lovers out there, or anyone who craves a bright, citrusy kick!
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Chicken Breasts: Boneless, skinless chicken breasts are the perfect protein for this soup. They’re easy to shred and soak up all the vibrant flavors. Chicken thighs can be substituted, but may need to cook a little longer.
- Carrots, Onion, & Garlic: These classic aromatics form the flavorful base of the soup. Be sure to chop them finely for even cooking.
- Butter & Flour: This duo creates a light roux, giving the broth a creamy, luxurious texture.
- Chicken Broth: Provides the savory backbone for the soup. Use a good-quality broth for the best results.
- Dried Herbs (Thyme & Oregano): These add subtle earthiness that complements the bright lemon and briny capers.
- Farfalle Pasta: Bowtie pasta is a great choice—it holds up well in the soup and adds a fun texture. Orzo or another small pasta can be substituted.
- Half and Half: Adds a touch of creaminess to balance the tangy and savory flavors without being too heavy.
- Lemon Juice & Zest: Fresh lemon juice and zest are essential—they bring the bright, citrusy punch that makes this soup so special.
- Capers (and Juice): The capers and their briny juice are key to recreating that signature Chicken Piccata flavor.
- Parsley (Optional): A sprinkle of fresh parsley adds a pop of color and freshness to finish the dish.
How to Make Lemon Chicken Piccata Soup
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Sear the chicken. Sprinkle the chicken breasts with salt and pepper, then cook with oil in a large pot or Dutch oven over medium heat. After 3 to 4 minutes, flip the breasts and continue for 3 to 4 more minutes. Note, the chicken will not be fully cooked. Transfer the chicken to a clean plate.
- Cook the veggies. Add more oil to the same pot, the stir in the onions and carrots and cook for 3 to 4 minutes. The onions should be translucent. Sprinkle the garlic in and cook for another 30 seconds, then remove the veggies to the same plate as the chicken.
- Make the base. Place the butter into the pot or Dutch oven. After it melts, whisk the flour into it until a thick paste forms. Carefully pour in 1 cup of the broth. Then, slowly in ½-cup increments, add the remaining broth.
- Simmer the soup. Add the chicken and cooked vegetables back to the pot. Then, stir in the farfalle and seasonings. Bring the soup to a boil over high, then reduce the heat to medium-low and simmer for 10 to 12 minutes. The pasta and chicken should be cooked.
- Shred the chicken and serve. Turn off the heat, then shred the chicken on a cutting board. Return it to the pot and stir in the half and half, lemon juice, lemon zest, and capers. Serve with lemon wedges and parsley.
FAQs
If you don’t have farfalle (bow-tie pasta), fusilli, penne, orzo, ditalini, or even small shells work well. Just be sure to adjust the cooking time based on the pasta you use.
Yes! The soup can be made ahead, but for the best results, cook the pasta separately and add it when reheating. This prevents the pasta from soaking up too much broth.
Capers are essential for the signature Chicken Piccata flavor, but if you’re in a pinch, try substituting with chopped green olives or a splash of pickle juice for a similar briny tang.
This soup freezes well without the pasta and half and half. Add fresh pasta and cream when reheating to maintain the best texture and flavor.
What to serve with Lemon Chicken Piccata Soup?
Soup is a complete meal by itself usually, but you won’t regret adding any of these tasty sides.
Stick with a salad, like Chopped Kale Salad with Cranberries or Spinach Beet Salad. Or whip up your own Caesar Salad Dressing.
Or, go green with Sautéed Asparagus or Air Fryer Broccoli with Parmesan.
More Chicken Soup Recipes
Chicken soup just might be the most comforting dish there is! Thankfully, there are so many ways to enjoy it.
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Lemon Chicken Piccata Soup
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 2 tablespoons olive oil divided
- 3 medium carrots peeled and sliced
- 1 small yellow onion finely chopped
- 3 garlic cloves finely minced
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 6 cups chicken broth
- ¾ teaspoon dried thyme
- ½ teaspoon dried oregano
- 6 ounces farfalle pasta
- 1 cup half and half
- ¼ cup fresh lemon juice from 2-3 lemons, plus more for serving
- 1 teaspoon lemon zest
- 1 (3.5-ounce) jar capers with juice
- Fresh flat-leaf parsley finely chopped, optional
Instructions
- Sprinkle the chicken breasts all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium. Add the chicken breasts and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (They do not need to be fully cooked at this point.) Transfer chicken to a clean plate.1 ½ pounds boneless skinless chicken breasts
- Add the remaining 1 tablespoon olive oil to the pot. Add the onions and carrots and cook for 3-4 minutes, or until the onions become translucent. Add the garlic and cook for an additional 30 seconds, or until fragrant. Transfer the vegetables to the plate with the chicken.3 medium carrots, 1 small yellow onion, 3 garlic cloves
- Add the butter to the Dutch oven. Once melted, whisk in the flour until a thick paste forms. Pour in 1 cup of the chicken broth and whisk well. Then, in ½-cup increments, pour in the remaining 5 cups of broth, whisking well after each addition.4 tablespoons salted butter, ¼ cup all-purpose flour, 6 cups chicken broth
- Return the chicken and vegetables to the pot. Stir in the farfalle, thyme, oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Turn the heat to high and bring the soup to a boil, then reduce the heat to medium-low, and simmer for 10-12 minutes, or until the pasta is al dente and the chicken is cooked through.¾ teaspoon dried thyme, ½ teaspoon dried oregano, 6 ounces farfalle pasta
- Turn off the heat. Transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the pot and stir in the half and half, lemon juice, lemon zest, and capers (including the juice). Add parsley, if using.1 cup half and half, ¼ cup fresh lemon juice, 1 teaspoon lemon zest, 1 (3.5-ounce) jar capers
- Serve the soup immediately with additional lemon wedges and parsley, if desired.Fresh flat-leaf parsley
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Notes
- Pasta: Any bite-sized pasta will work, such as penne, fusilli, orecchiette, or rotini.
- Capers: If you’re a big fan of capers, grab an extra jar and add more to taste.
- Prep Ahead: If prepping the soup in advance, cook the pasta separately and store it in a separate container. This prevents the pasta from absorbing too much broth while the soup sits. When ready to serve, add the cooked pasta to the soup and reheat together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth or half and half to loosen the soup, as needed.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
