Lemon Chicken Piccata Soup (Print Version)
# Ingredients:
→ Main
01 -
1 ½ pounds boneless skinless chicken breasts
02 -
1 ½ teaspoons salt, divided
03 -
¾ teaspoon black pepper, divided
04 -
2 tablespoons olive oil, divided
→ Vegetables
05 -
3 medium carrots, peeled and sliced
06 -
1 small yellow onion, finely chopped
07 -
3 garlic cloves, finely minced
→ Soup Base
08 -
4 tablespoons salted butter
09 -
¼ cup all-purpose flour
10 -
6 cups chicken broth
11 -
¾ teaspoon dried thyme
12 -
½ teaspoon dried oregano
→ Pasta and Cream
13 -
6 ounces farfalle pasta
14 -
1 cup half and half
→ Lemon and Capers
15 -
¼ cup fresh lemon juice (from 2-3 lemons), plus more for serving
16 -
1 teaspoon lemon zest
17 -
1 (3.5-ounce) jar capers with juice
→ Optional Garnish
18 -
Fresh flat-leaf parsley, finely chopped
# Instructions:
01 -
Sprinkle the chicken breasts with ½ teaspoon salt and ¼ teaspoon black pepper. Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat. Cook the chicken for 3-4 minutes per side until golden. Transfer chicken to a clean plate.
02 -
Add the remaining 1 tablespoon olive oil to the pot. Cook the onions and carrots for 3-4 minutes until onions are translucent. Add the garlic and sauté for an additional 30 seconds until fragrant. Transfer the vegetables to the plate with the chicken.
03 -
Melt the butter in the Dutch oven. Whisk in the flour to create a thick paste. Gradually whisk in the chicken broth, starting with 1 cup, then adding the remaining broth in ½-cup increments.
04 -
Return the chicken and vegetables to the pot. Stir in the farfalle, thyme, oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Bring the soup to a boil over high heat, then reduce to medium-low and simmer for 10-12 minutes until the pasta is al dente and the chicken is fully cooked.
05 -
Turn off the heat. Remove the chicken, shred it with two forks, and return it to the pot. Stir in the half and half, lemon juice, lemon zest, and capers (with juice). Add parsley if desired.
06 -
Serve the soup immediately with additional lemon wedges and parsley, if desired.
# Notes:
01 -
Any bite-sized pasta can be substituted, such as penne, fusilli, orecchiette, or rotini.
02 -
For a stronger caper flavor, consider adding an extra jar.
03 -
If preparing ahead, store the pasta separately to avoid it absorbing too much broth over time.
04 -
Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop. Add more broth or half and half if the soup thickens during storage.