Lemon Chicken Piccata Soup
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
454 kcal
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Course
Main Course, Soup
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Cuisine
Italian
Lemon Chicken Piccata Soup
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This Lemon Chicken Piccata Soup takes everything you love about the classic dish—bright lemon, briny capers, and buttery goodness—and turns it into a cozy, one-pot soup! Packed with tender chicken, fresh veggies, and pasta, it’s a family-friendly option that comes together fast for an easy dinner any night of the week.
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Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- 1 ½ teaspoons salt divided
- ¾ teaspoon black pepper divided
- 2 tablespoons olive oil divided
- 3 medium carrots peeled and sliced
- 1 small yellow onion finely chopped
- 3 garlic cloves finely minced
- 4 tablespoons salted butter
- ¼ cup all-purpose flour
- 6 cups chicken broth
- ¾ teaspoon dried thyme
- ½ teaspoon dried oregano
- 6 ounces farfalle pasta
- 1 cup half and half
- ¼ cup fresh lemon juice from 2-3 lemons, plus more for serving
- 1 teaspoon lemon zest
- 1 (3.5-ounce) jar capers with juice
- fresh flat-leaf parsley finely chopped, optional
Instructions
- Sprinkle the chicken breasts all over with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium. Add the chicken breasts and cook for 3-4 minutes per side, or until golden. Flip and cook 3-4 more minutes. (They do not need to be fully cooked at this point.) Transfer chicken to a clean plate.
- Add the remaining 1 tablespoon olive oil to the pot. Add the onions and carrots and cook for 3-4 minutes, or until the onions become translucent. Add the garlic and cook for an additional 30 seconds, or until fragrant. Transfer the vegetables to the plate with the chicken.
- Add the butter to the Dutch oven. Once melted, whisk in the flour until a thick paste forms. Pour in 1 cup of the chicken broth and whisk well. Then, in ½-cup increments, pour in the remaining 5 cups of broth, whisking well after each addition.
- Return the chicken and vegetables to the pot. Stir in the farfalle, thyme, oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Turn the heat to high and bring the soup to a boil, then reduce the heat to medium-low, and simmer for 10-12 minutes, or until the pasta is al dente and the chicken is cooked through.
- Turn off the heat. Transfer the chicken to a cutting board and shred it using two forks. Return the shredded chicken to the pot and stir in the half and half, lemon juice, lemon zest, and capers (including the juice). Add parsley, if using.
- Serve the soup immediately with additional lemon wedges and parsley, if desired.
Notes
- Pasta: Any bite-sized pasta will work, such as penne, fusilli, orecchiette, or rotini.
- Capers: If you’re a big fan of capers, grab an extra jar and add more to taste.
- Prep Ahead: If prepping the soup in advance, cook the pasta separately and store it in a separate container. This prevents the pasta from absorbing too much broth while the soup sits. When ready to serve, add the cooked pasta to the soup and reheat together.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding more broth or half and half to loosen the soup, as needed.
Nutrition Information
Show Details
Calories
454kcal
(23%)
Carbohydrates
34g
(11%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
0.3g
Cholesterol
111mg
(37%)
Sodium
1696mg
(71%)
Potassium
734mg
(21%)
Fiber
2g
(8%)
Sugar
6g
(12%)
Vitamin A
5521IU
(110%)
Vitamin C
10mg
(11%)
Calcium
92mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 454 kcal
% Daily Value*
| Calories | 454kcal | 23% |
| Carbohydrates | 34g | 11% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 111mg | 37% |
| Sodium | 1696mg | 71% |
| Potassium | 734mg | 16% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 5521IU | 110% |
| Vitamin C | 10mg | 11% |
| Calcium | 92mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
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