Description
Chicken Piccata Soup is a comforting and flavorful dish that combines tender shredded rotisserie chicken with tangy lemon, capers, and creamy orzo pasta. This hearty soup offers a bright and savory taste reminiscent of classic chicken piccata, all in a satisfying warm bowl perfect for any season.
Ingredients
Scale
Broth and Base
- 4 cans (14.5 oz each) chicken broth
- 1/3 cup white wine
- 3/4 cup light cream
- 2 tablespoons butter
- 2 tablespoons flour
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
Chicken and Pasta
- 2 cups shredded rotisserie chicken
- 1 cup uncooked orzo pasta
Vegetables and Aromatics
- 1 shallot, finely diced
- 4 garlic cloves, grated
Flavorings
- 1/3 cup fresh squeezed lemon juice
- 1 teaspoon lemon zest
- 1/2 cup freshly grated Parmesan cheese
- 3 oz jar capers, drained
- 1 tablespoon olive oil
Instructions
- Prepare Fried Capers: Heat olive oil in a small pan over medium heat. Add the drained capers, cover loosely with foil, and cook for 5 minutes, stirring occasionally until the capers become crisp. Transfer them to a paper towel-lined plate to drain excess oil.
- Sauté Aromatics: Melt butter in a Dutch oven over medium heat. Add the finely diced shallot and cook for 2 to 3 minutes until softened. Stir in the grated garlic and cook for an additional minute to release fragrance.
- Make the Soup Base: Sprinkle in the flour and cook for 30 seconds while stirring constantly to form a roux that will thicken the soup. Gradually pour in the chicken broth and white wine while stirring to avoid lumps. Season with salt and black pepper. Bring the mixture to a boil, then reduce heat to simmer.
- Add Cheese and Cream: Stir in the freshly grated Parmesan cheese and light cream. Cover the pot and let the soup simmer gently for 15 minutes, allowing flavors to meld and the base to thicken slightly.
- Cook the Orzo and Add Chicken: Remove the lid and add the uncooked orzo pasta, shredded rotisserie chicken, lemon zest, and fresh lemon juice. Cook uncovered for about 10 minutes, stirring frequently, until the orzo is tender and the chicken is heated through.
- Serve and Garnish: Remove the soup from heat. Ladle into bowls and garnish each serving with the crispy fried capers, additional Parmesan cheese, and lemon wedges if desired. Serve warm for best flavor.
Notes
- If rotisserie chicken is unavailable, cooked shredded chicken breast can be used as a substitute.
- White wine adds depth but can be omitted or replaced with additional chicken broth for a non-alcoholic version.
- For a richer soup, you can use heavy cream instead of light cream.
- Fried capers add a delightful texture and burst of flavor but can be omitted if preferred.
- Stir frequently when cooking orzo to prevent sticking.
