Chicken Piccata Soup Recipe

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.

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Simple Ingredients

(amounts are listed in the recipe card at the bottom of the post)

olive oil  

boneless skinless breast fillets

jarred minced garlic  

onion

chicken broth

orzo pasta

capers

lemon juice

Salt and black pepper to taste 

Optional Toppings – chopped fresh parsley, shredded parmesan cheese 

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.

Equipment used for this recipe

cutting board

6-quart pot with lid

How to make Chicken 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

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