Chicken Piccata Soup
A comforting and flavorful soup featuring chicken, orzo, and a creamy broth with lemon and capers.
Equipment
- Dutch oven or large pot For cooking the soup.
- Small or medium pan For frying the capers.
Ingredients
Main Ingredients
- 4 cans chicken broth (14.5 oz each)
- 2 cups shredded rotisserie chicken
- 1 cup uncooked orzo pasta
- 3 3/4 cup light cream
- 1 2/4 cup fresh grated Parmesan cheese
- 1 3/3 cup fresh lemon juice
- 1 3/3 cup white wine (No alcoholic drinks allowed, please substitute with a non-alcoholic option)
- 4 cloves grated garlic
- 1 shallot finely diced shallot
- 2 tbsp butter
- 2 tbsp flour
- 1 tsp lemon zest
- 1 1/2 tsp black pepper
- 1 1/4 tsp salt
- 1 3 oz jar capers for frying
- 1 tbsp olive oil for frying capers
Instructions
- In a small or medium pan, heat olive oil over medium to medium-high heat. Add drained capers and cook covered for 5 minutes, stirring occasionally. Dry the fried capers on a paper towel-lined plate. Set aside for garnishing the soup.
- In a Dutch oven or large pot, melt butter and sauté diced shallot for 2-3 minutes. Add grated garlic and cook for 1 more minute. Stir in flour and cook for an additional 30 seconds.
- Pour in chicken broth, white wine, salt, and pepper. Bring to a boil, then reduce heat to a low simmer. Add Parmesan cheese and cream. Simmer covered for 15 minutes.
- Remove the lid and add orzo pasta, rotisserie chicken, lemon zest, and lemon juice. Cook for 10 minutes uncovered, stirring frequently to prevent sticking.
- Once the orzo is cooked, remove the soup from heat. Ladle into bowls and top with more Parmesan cheese, fried capers, and a lemon wedge.
Notes
For a vegetarian option, substitute chicken broth with vegetable broth and omit the rotisserie chicken.