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
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
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
Chicken Piccata Soup Recipe
Equipment
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 and welcome. I’m Zona and I love creating recipes for easy dinners or desserts. Here you will find quick recipes, recipes that take minimal effort, or recipes that have few ingredients. Eat, drink, and enjoy!