This easy Chicken Piccata Soup recipe is a classic Italian dish that has fresh flavors of chicken, capers, pasta, and lemon! This is a very simple and fast soup to make using just 8 ingredients plus salt and pepper. It’s a great one-pan meal for busy weeknights and is ready in just 30 minutes.
Why I love this recipe
This savory dish has a broth-based consistency, but you can make it thicker like lemon caper sauce by adding a little cornstarch or flour.
Table of Contents
- Why I love this recipe
- Substitutions
- How to make Orzo Piccata Soup
- Pro Tips
- Recipe FAQs
- You may also enjoy
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Substitutions
- If you prefer a more creamy lemon chicken piccata sauce soup, you can use 2 cups of heavy cream instead of 2 cups of chicken broth. Wait to add the cream after the soup is removed from the heat.
- You can use sea salt and fresh ground pepper if you have them on hand.
How to make Orzo Piccata Soup
Step 1 – On a cutting board, cut the chicken into bite-sized cubes.
Step 2 – Heat olive oil in a large saucepan over medium heat.
Step 3 – Place raw chicken pieces into the pot and cook until golden brown, about 3-4 minutes.
Step 4 – Add garlic and onion to the chicken and continue cooking, stirring occasionally about 3-5 minutes
Step 5 – Pour chicken broth into the pot and scrape up the browned bits from the bottom of the pan.
Step 6 – Cover with a lid and increase the temperature to medium-high heat to bring the liquid to a simmer.
Step 7 – Add the orzo pasta to the pan. Stir and bring back to a simmer, uncovered, then continue cooking until the pasta is tender, about 5 minutes.
Step 8 – Remove the soup from the heat and stir in the capers, lemon juice, salt, and pepper to taste.
Step 9 – Top with parsley and shredded parmesan cheese, if desired, and serve.
Pro Tips
Store leftovers in an airtight container in a refrigerator for up to 3-4 days.
Recipe FAQs
Try a dry white wine like Sauvignon Blanc or Pinot Grigio.
You may also enjoy
- Crockpot Chicken Poppy Seed Casserole
- Broccoli Cheese Soup
- Chicken Broccoli Stuffing Casserole
- Monterey Chicken Soup
- Crock Pot Chicken and Dumplings
- Chicken Broccoli Cauliflower Pasta
- Garlic Tortellini Tuscan Soup
- Mexican Street Corn Chicken Bowl
Chicken Piccata Soup Recipe
Equipment
- cutting board
- 6 Quart Stock Pot
Ingredients
- 1 ½ Tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breasts
- 3 teaspoons jarred minced garlic
- ⅓ small onion (minced)
- 6 cups chicken broth
- 1 cup orzo pasta (uncooked )
- 2 Tablespoons capers (drained)
- 1 Tablespoon lemon juice
- Salt and black pepper to taste
- Optional Toppings – chopped or dried parsley, shredded parmesan cheese, or diced green onions.
Instructions
- On a cutting board, cut the chicken into bite-sized cubes.
- Heat olive oil in a large pot over medium heat.
- Place pieces of chicken into the pot and cook until golden brown, about 3-4 minutes.
- Add garlic and onion to the chicken and continue cooking, stirring occasionally about 3-5 minutes
- Pour the chicken broth into the pot and scrape up the brown bits from the bottom of the pan.
- Cover with a lid and increase the temperature to medium-high heat to bring the liquid to a simmer.
- Add the orzo pasta to the pan. Stir and bring back to a simmer, uncovered, then continue cooking until the pasta is tender, about 5 minutes.
- Remove the soup from the heat and stir in the capers, lemon juice, salt, and pepper to taste.
- Top with parsley, shredded parmesan cheese, and green onions if desired, and serve.
Notes
- Store leftovers in an airtight container in a refrigerator
for up to 3-4 days.
Nutrition
Hi there, and a warm welcome! I’m Zona House, and my heart truly lies in the world of recipes.
I believe in simple, satisfying meals, so let’s make cooking enjoyable and delicious together! Eat, drink, and savor every moment!