This Chicken Piccata Soup is a warm hug in a bowl! With tender chicken, bright lemon, and tasty capers, it mixes comfort with a little zing.
I love how quick it is to make—just one pot and you’re all set! It’s perfect for those chilly days when you need something cozy and delicious.
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing and adds a lovely flavor. If you’re out, you can use canola oil or butter. I enjoy the richness of butter sometimes, but it can slightly change the flavor.
Chicken Broth: A low sodium broth keeps it balanced. If you don’t have chicken broth, vegetable broth works just as well, or you can make your own with water and bouillon cubes for a quick fix.
Chicken: Boneless, skinless chicken breasts are ideal here for their tenderness. Thighs are a good alternative if you want a bit more flavor and juiciness.
Pasta: I love using small pasta like orzo or bowtie because they blend well with soup. If you’re GF, try rice, quinoa, or gluten-free pasta options!
Capers: These bring a unique tangy taste. If you don’t have them, try olives for a different flavor, though the taste will change slightly.
How Do I Get the Chicken Just Right in Soup?
Cooking chicken perfectly in soup is key to a satisfying meal. Here’s how you can do it:
- Use bite-sized pieces for quick, even cooking.
- Simmer gently rather than boiling. High heat can make the chicken tough.
- Check for doneness with a meat thermometer; it should read 165°F (75°C).
- Let it rest for a couple of minutes after cooking for juicy bits.
This method ensures tender chicken throughout your delicious Chicken Piccata Soup!
How to Make Chicken Piccata Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (preferably low sodium)
- 2 boneless, skinless chicken breasts, cut into bite-sized pieces
- 1/2 cup small pasta shapes (like bowtie or orzo)
- 3 tablespoons capers, drained
- 1/4 cup fresh lemon juice (about 1-2 lemons)
- 2 teaspoons lemon zest
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Lemon slices (for garnish)
How Much Time Will You Need?
You’ll need about 10 minutes for preparation and 20 minutes for cooking, making a total of about 30 minutes for this delightful Chicken Piccata Soup. It’s quick, satisfying, and perfect for lunch or dinner!
Step-by-Step Instructions:
1. Sauté the Base:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until it turns translucent, about 4-5 minutes. This will create a lovely base for your soup!
2. Add Garlic:
Next, add the minced garlic and cook for another 1 minute until it becomes fragrant. Be careful not to burn the garlic—it’s best just to cook it until it smells delicious!
3. Get the Broth Going:
Pour the chicken broth into the pot and bring everything to a boil. The warmth will bring out all those lovely flavors.
4. Cook the Chicken:
Add the bite-sized chicken pieces to the boiling broth, then reduce the heat to a simmer. Cook for about 10 minutes or until the chicken is cooked through. Make sure it reaches an internal temperature of 165°F (75°C) for safety!
5. Add Pasta:
Stir in the small pasta shapes and cook according to the package instructions until they’re al dente, usually about 7-9 minutes. Stir occasionally to keep them from sticking!
6. Flavor It Up:
Add in the drained capers, fresh lemon juice, and lemon zest. Let it simmer for an additional 2 minutes to blend all those bright flavors together. It’s going to smell amazing!
7. Season:
Before serving, season your soup with salt and black pepper to taste. This step is key to bringing everything together nicely.
8. Garnish and Serve:
Serve your soup hot, garnished with freshly chopped parsley and lemon slices for a beautiful touch and an extra zing of flavor. Enjoy your warm bowl of Chicken Piccata Soup!
This soup is refreshing, comforting, and bursting with flavor—just perfect for any time of the year!
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it first before starting. You can thaw it overnight in the fridge or use the cold water method by sealing it in a bag and submerging it in cold water until thawed. Pat it dry before cutting into pieces for the soup.
Can I Make This Soup Vegetarian?
Absolutely! To make it vegetarian, simply substitute the chicken with chickpeas or your favorite vegetables like zucchini and bell peppers. Use vegetable broth instead of chicken broth and cook the veggies until tender.
How Do I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove or in the microwave. Add a little extra broth or water if the soup thickens too much during storage!
What If I Don’t Have Capers?
If you don’t have capers, you can use green olives as a substitute. They’ll provide a similar briny flavor, although the taste will vary slightly. Alternatively, adding a splash of vinegar can help to enhance the tanginess of the soup.
