Description
This Chicken Piccata Soup is a comforting and flavorful dish inspired by the classic Italian chicken piccata. Featuring tender shredded rotisserie chicken, orzo pasta, bright lemon juice, and crisp fried capers, it combines creamy richness with zesty freshness. Ready in under an hour, this soup is perfect for a hearty family meal or a cozy dinner on chilly days.
Ingredients
Scale
Soup Base
- 4 cans (14.5 oz each) chicken broth
- 1/3 cup white wine
- 3/4 cup light cream
- 1/2 cup freshly grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons flour
- 1/4 teaspoon salt
- 1/2 teaspoon black pepper
Chicken and Pasta
- 2 cups shredded rotisserie chicken
- 1 cup uncooked orzo pasta
Vegetables and Aromatics
- 4 garlic cloves, grated
- 1 shallot, finely diced
Flavorings and Garnishes
- 1/3 cup fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 3 oz jar capers, drained
- 1 tablespoon olive oil
Instructions
- Fry the Capers: Heat olive oil in a small pan over medium heat. Add drained capers and cover loosely with foil to prevent splatter. Cook for 5 minutes, stirring occasionally until the capers become crisp. Remove and transfer them to a paper towel-lined plate to drain excess oil.
- Sauté Aromatics and Make Roux: In a Dutch oven, melt butter over medium heat. Add finely diced shallot and cook for 2 to 3 minutes until softened. Stir in grated garlic and cook for an additional minute. Sprinkle in flour and cook while stirring constantly for 30 seconds to form a roux that will thicken the soup.
- Add Liquids and Simmer: Gradually pour in the chicken broth and white wine, stirring to combine with the roux. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to low and simmer. Stir in the grated Parmesan cheese and light cream. Cover and continue to simmer gently for 15 minutes to develop flavors and thicken the base.
- Add Orzo, Chicken, and Lemon: Remove the lid and stir in uncooked orzo pasta, shredded rotisserie chicken, lemon zest, and fresh lemon juice. Cook uncovered for about 10 minutes, stirring frequently, until the orzo becomes tender and the chicken is heated through.
- Serve with Garnishes: Remove the soup from heat and ladle into bowls. Garnish with the crispy fried capers, extra grated Parmesan cheese, and lemon wedges if desired. Serve immediately.
Notes
- If you prefer, substitute rotisserie chicken with cooked chicken breast or thighs shredded by hand.
- White wine can be replaced with additional chicken broth if you want to keep the recipe alcohol-free.
- For a thicker soup, increase flour to 3 tablespoons or cook the soup a few minutes longer after adding the cream.
- Fresh lemon juice is key to the bright, authentic piccata flavor — avoid bottled juice if possible.
- Frying capers adds a wonderful crispy texture; do not skip this garnish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking the orzo.
