Lemon Chicken Piccata Soup

Original Post: https://www.evolvingtable.com/lemon-chicken-piccata-soup/

5 from 1 vote

Lemon Chicken Piccata Soup

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.

Prep Time10

Cook Time35

Total Time45

Course: Main Course, Soup

Cuisine: Italian

Servings: servings

Author: London Brazil

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

Video

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.

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