Name: Chicken Piccata Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 4 cans (14.5 oz each) chicken broth; 2 cups shredded rotisserie chicken; 1 cup uncooked orzo pasta; 3/4 cup light cream; 1/2 cup freshly grated Parmesan cheese; 1/3 cup fresh squeezed lemon juice; 1/3 cup white wine; 4 garlic cloves, grated; 1 shallot, finely diced; 2 tablespoons butter; 2 tablespoons flour; 1 teaspoon lemon zest; 1/2 teaspoon black pepper; 1/4 teaspoon salt; 3 oz jar capers, drained; 1 tablespoon olive oil

Jump to Recipe

This Chicken Piccata Soup brings all the bright, buttery flavors of the classic Italian dish into a cozy bowl of comfort. With tender shredded chicken, delicate orzo, fresh lemon juice, and a silky broth finished with Parmesan and cream, this soup feels both hearty and refined. Fried capers add the perfect salty crunch on top. If you love lemon-forward dishes with depth and richness, this recipe will quickly become a favorite during soup season and beyond.

Story

I first made Chicken Piccata Soup on a chilly evening when I craved something comforting yet vibrant. Traditional chicken piccata delivers bold lemon flavor, savory Parmesan, and briny capers, so I thought—why not transform it into soup? The result exceeded expectations. This Chicken Piccata Soup blends the bright notes of lemon with creamy broth and tender orzo for a satisfying, spoonable version of the beloved classic.

Unlike a typical Lemon chicken soup, this version leans into richness with cream and Parmesan while still keeping that signature citrus punch. Every time I prepare Chicken Piccata Soup, the aroma of garlic, shallot, and white wine fills the kitchen. Then, once the fried capers hit the hot oil, the dish gains an unmistakable Italian character. If you enjoy italian inspired comfort food with balanced acidity and depth, this recipe delivers every time.

Ingredients

4 cans (14.5 oz each) chicken broth
2 cups shredded rotisserie chicken
1 cup uncooked orzo pasta
3/4 cup light cream
1/2 cup freshly grated Parmesan cheese
1/3 cup fresh squeezed lemon juice
1/3 cup white wine
4 garlic cloves, grated
1 shallot, finely diced
2 tablespoons butter
2 tablespoons flour
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/4 teaspoon salt

For the fried capers:

3 oz jar capers, drained
1 tablespoon olive oil

Step-by-Step Instructions

Preparing the Ingredients

Begin by draining the capers thoroughly and patting them dry. Finely dice the shallot and grate the garlic cloves. Measure out the lemon juice and zest so everything stays ready once cooking begins. Shred the rotisserie chicken into bite-sized pieces for even distribution in the soup. Having everything prepped makes the cooking process smooth and efficient.

Cooking Instructions

Heat olive oil in a small pan over medium to medium-high heat. Add the capers, cover loosely with foil, and cook for about 5 minutes, stirring occasionally until crisp. Transfer them to a paper towel-lined plate.

Next, melt butter in a Dutch oven over medium heat. Add the shallot and cook for 2–3 minutes. Stir in the garlic and cook for 1 minute more. Add flour and stir continuously for 30 seconds to form a light roux.

Pour in the chicken broth and white wine. Season with salt and pepper, then bring to a boil. Reduce to a gentle simmer. Stir in Parmesan and cream, cover, and simmer for 15 minutes.

Remove the lid and add the orzo, shredded chicken, lemon zest, and lemon juice. Cook uncovered for about 10 minutes, stirring frequently so the orzo does not stick. Once tender, remove from heat. Ladle into bowls and garnish with fried capers, additional Parmesan, and a lemon wedge.

Tips for Perfect Results

Common Mistakes to Avoid

Do not rush the roux step, as undercooked flour can create a grainy texture. Stir frequently once you add the orzo because it settles quickly and sticks to the bottom. Also, avoid overcooking the orzo, as it continues to absorb liquid after removal from heat. Finally, taste before adding extra salt since broth and Parmesan already contribute sodium.

Pro Tips for Better Flavor

Use freshly squeezed lemon juice rather than bottled for a cleaner citrus flavor. Grate Parmesan from a block for smoother melting. For extra richness, stir in a small knob of butter at the end. If you prefer a thicker creamy soup, let it rest for several minutes before serving. For added texture contrast, always finish with crisp fried capers.

Serving and Storage

How to Serve

Serve Chicken Piccata Soup hot in wide bowls to showcase the garnish. Pair it with crusty bread to soak up the broth. A simple green salad with vinaigrette balances the richness nicely. This orzo soup works beautifully as a main dish thanks to the protein and pasta.

How to Store Leftovers

Store cooled soup in an airtight container in the refrigerator for up to 3 days. Because the orzo absorbs liquid, add a splash of water or broth when reheating. Warm gently over medium-low heat, stirring frequently to maintain a smooth texture.

Conclusion

Chicken Piccata Soup combines comfort and brightness in one satisfying bowl. The creamy lemon broth, tender chicken, delicate orzo, and crispy capers create layers of flavor that feel both cozy and refined. If you love bold citrus balanced with savory richness, this recipe deserves a permanent place in your rotation.

Discover more delicious recipes by following me on Facebook and Pinterest.

Frequently Asked Questions

Can I make Chicken Piccata Soup ahead of time?

Yes, you can prepare it in advance. However, since orzo absorbs liquid, consider cooking the pasta separately and adding it when reheating for best texture.

Can I substitute the cream?

You can replace light cream with half-and-half for similar richness or use whole milk for a lighter result. The soup will be slightly thinner but still flavorful.

What can I use instead of white wine?

If you prefer not to use wine, substitute with additional chicken broth and a small splash of lemon juice to maintain brightness.