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4.5 from 6 votes

Lemon Chicken Piccata Soup

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.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 454 kcal
Course: Main Course , Soup
Cuisine: Italian

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

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

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

% 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.