Chicken Piccata is a classic Italian dish of chicken cutlets in a bright lemon and caper sauce made from really simple ingredients. Kick that up a notch and serve it as this Chicken Piccata Soup recipe to really impress your taste buds.
For more things to cook, check out all of our recipes.
If you go to any good Italian restaurants, you’re gonna see chicken piccata on the menu. It’s a chicken cutlet that has been breaded and fried topped with a delicious sauce made of lemon and capers. It’s a delicious chicken recipe that’s a nice break from the heavy cheese and sauce-forward recipes Italian cuisine is known for.
Chicken piccata is usually served with a side of pasta, which never has enough piccata sauce. So, while the flavor is great, it’s not my favorite meal to order at a restaurant.
If you’re like me and you like all the flavors of chicken piccata, but not its form, you’re in luck. I give to you this incredible Chicken Piccata Soup recipe. It has the same delicious flavor of the traditional chicken dish, but, instead of a lemon caper sauce, it’s a lemon caper soup base.
And please, whatever you do, don’t skip the capers. The briny capers add such a delicious depth of flavor to the soup that you’d miss without them.
Soup is such a good meal for when the weather drops. For more, check out all of our Soup Recipes.
Chicken Piccata Soup Recipe
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Chicken Piccata Soup Ingredients:
- 4 chicken breast tenderloins
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves of garlic, chopped
- 4 cups of chicken broth
- 1 teaspoon lemon juice
- 2 cups heavy cream
- 3 1/4 oz. capers
- 2 tablespoons Italian seasoning
- 1 tablespoon flour
How To Make Chicken Piccata Soup:
Season your chicken, with the garlic powder, onion powder, and salt on both sides.
Use a sharp knife to shred the chicken.
Quick note: I do this with a sharp knife on a cutting board. I don’t chop the chicken into pieces. Rather, I use the edge of the knife to basically peel off a thin piece of the raw chicken.
Another easy way to shred chicken is to cook it then put it in a stand mixer bowl and run the mixer. I do that sometimes, but this is a one-pot recipe as written and wouldn’t be if the stand mixer got involved.
Heat the olive oil in a Dutch oven. Add the shredded chicken and sauté over medium heat until the chicken is cooked through and starts to become a light golden brown color. Remove the chicken from the pan and set it aside.
In the same Dutch oven, add the chopped onion and diced fresh garlic. Cook them for about two minutes, making sure to scrape up any brown bits on the bottom of the pan.
Add the chicken broth and lemon juice to the Dutch oven.
Side note: You can use fresh lemon juice if you want, but we always use bottled because it’s always in our fridge and a little bit cheaper.
Bring the ingredients to a boil. Then, reduce the heat to medium high heat and simmer for 20 minutes.
Remove the Dutch oven from the heat.
Add the chicken pieces into the soup.
Then, add the lemon juice, heavy cream, capers, and Italian seasoning. Stir until combined.
Add the flour into a bowl. Add two tablespoons of the soup. Stir until a paste forms. Add that back into the soup.
Then, put the Dutch oven back on the heat and bring it to a simmer. Let it simmer on medium low heat for about five minutes to cook out any flour taste and to let the soup thicken.
If you’re making this for a weeknight dinner, scoop the soup into bowls and serve. You can top the bowls with Parmesan cheese, if you want. If you’re making this for a dinner party or other special occasions, you can top the soup with lemon slices (although we’re not that fancy).
Chicken Piccata Soup: Frequently Asked Questions
A Dutch oven is a large cast iron pan. It holds heat really well and cooks food very evenly, which is why it’s great for soup. I’ll be honest, though. A Dutch oven is expensive. I got mine as a gift, if not I wouldn’t own one.
If you don’t have one, you could make this recipe in a large stock pot instead. That doesn’t heat (or hold the heat) as well as a Dutch oven, so your cooking time may vary.
If you want to make this Chicken Piccata Soup a little more substantial, you can stir in either cooked rice or cooked pasta. Ditalini pasta works best because everything in this soup is really small, but you can add whatever pasta you prefer.
Just keep in mind that the rice or pasta will absorb much of the broth when it sits, so you might need to add broth into the bowl when you’re heating up any leftovers.
If you wanted to use fresh parsley or oregano in this recipe, rather than dried Italian seasoning, you absolutely could.
Personally, I think fresh herbs are better in recipes that aren’t cooked (like guacamole and pesto) and dried herbs are better in recipes that are cooked, like soup. Plus, dried herbs are cheaper, so if you’re on a budget, that’s the way to go.
Wait for the soup to cool to room temperate. Then, store leftover soup in an airtight container in the fridge. It’s best the next day and will last about three days.
If you want to store the soup longer than that, you can freeze it for up to three months.
The easiest way to store soup in the freezer is to ladle it into single portions in zip top bags. Label the bags with the name of the soup and the date on it. Lay them flat in the freezer. It’s so much easier to store leftovers this way because they take up less space this way than if you put the soup in quart containers.
When you’re ready, just defrost the soup in the fridge and heat it up either in the microwave or on the stove. That’s perfect for busy weeknights and just makes your life so much easier.
More Chicken Soup Recipes:
If you want some more great recipes for chicken soup, try our Slow Cooker Chicken Soup recipe. We also have a Slow Cooker Taco Soup recipe, which uses ground chicken.
Chicken Piccata Soup
Chicken Piccata is a classic Italian dish of chicken cutlets in a bright lemon and caper sauce made from really simple ingredients. Kick that up a notch and serve it as this Chicken Piccata Soup recipe to really impress your taste buds.
Ingredients
- 4 chicken breast tenderloins
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1 medium onion, diced
- 4 cloves of garlic, chopped
- 4 cups of chicken broth
- 1 teaspoon lemon juice
- 2 cups heavy cream
- 3 1/4 oz. capers
- 2 tablespoons Italian seasoning
- 1 tablespoon flour
Instructions
- Season your chicken, with the garlic powder, onion powder, and salt on both sides.
- Use a sharp knife to shred the chicken.
- Heat the olive oil in a Dutch oven. Add the shredded chicken and sauté over medium heat until the chicken is cooked through and starts to become a light golden brown color. Remove the chicken from the pan and set it aside.
- In the same Dutch oven, add the chopped onion and diced fresh garlic. Cook them for about two minutes, making sure to scrape up any brown bits on the bottom of the pan.
- Add the chicken broth and lemon juice to the Dutch oven.
- Bring the ingredients to a boil. Then, reduce the heat to medium high heat and simmer for 20 minutes.
- Remove the Dutch oven from the heat.
- Add the chicken pieces into the soup. Then, add the lemon juice, heavy cream, capers, and Italian seasoning. Stir until combined.
- Add the flour into a bowl. Add two tablespoons of the soup. Stir until a paste forms. Add that back into the soup.
- Then, put the Dutch oven back on the heat and bring it to a simmer. Let it simmer on medium low heat for about five minutes to cook out any flour taste and to let the soup thicken.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 373Total Fat 33gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 11gCholesterol 118mgSodium 1378mgCarbohydrates 8gFiber 2gSugar 4gProtein 14g
Have you made this easy Chicken Piccata Soup recipe? Let us know your thoughts in the comments.