Description
Chicken Piccata Soup combines creamy lemon broth, tender chicken, orzo pasta, and crispy fried capers for a comforting Italian-inspired meal.
Ingredients
Scale
- 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
Instructions
- Heat olive oil in a small pan over medium heat. Add drained capers, cover loosely with foil, and cook for 5 minutes stirring occasionally until crisp. Transfer to a paper towel-lined plate.
- Melt butter in a Dutch oven over medium heat. Add shallot and cook for 2–3 minutes. Stir in garlic and cook 1 minute more. Add flour and cook 30 seconds stirring constantly.
- Pour in chicken broth and white wine. Season with salt and pepper. Bring to a boil, then reduce to a simmer. Stir in Parmesan and cream. Cover and simmer for 15 minutes.
- Remove lid and add orzo, shredded chicken, lemon zest, and lemon juice. Cook uncovered for about 10 minutes stirring frequently until orzo is tender.
- Remove from heat. Ladle into bowls and garnish with fried capers, extra Parmesan, and lemon wedges.
Notes
- Taste before adding extra salt since broth and Parmesan contain sodium.
- Store in an airtight container in the refrigerator for up to 3 days.
- Add water or broth when reheating to thin the soup as needed.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Saute
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 85mg