If your soul is craving a bright and comforting meal that feels like a warm hug, you’ve just found it with this Lemon Chicken Piccata Soup Recipe. Imagine tender chicken, perfectly cooked farfalle pasta, and a luxuriously creamy broth bursting with fresh lemon and capers. This soup is like your favorite Italian classic reinvented into a hearty, slurp-worthy bowl of happiness. It’s simple enough for a weeknight but special enough to share at any table. Every spoonful sings with fresh flavors that lift your spirits and leave you dreaming of the next bite.
Ingredients You’ll Need
This soup comes together beautifully with straightforward ingredients that create layers of flavor, texture, and color. Each item is essential, from the bright lemon juice that wakes up the broth to the soft farfalle pasta that adds a fun bite. These ingredients promise a rich, balanced dish without any fuss.
- 1 ½ pounds boneless skinless chicken breasts: Provides tender, juicy protein as the heart of the soup.
- 1 ½ teaspoons salt (divided): Enhances all the flavors perfectly throughout the cooking process.
- ¾ teaspoon black pepper (divided): Adds a gentle, warming spice in every bite.
- 2 tablespoons olive oil (divided): Used to sauté chicken and vegetables for a rich base.
- 3 medium carrots (peeled and sliced): Bring a subtle sweetness and lovely color contrast.
- 1 small yellow onion (finely chopped): Adds savory depth and aroma to the broth.
- 3 garlic cloves (finely minced): Offers a warm, fragrant foundation that wakes up the palate.
- 4 tablespoons salted butter: Builds richness and helps create a silky, smooth roux.
- ¼ cup all-purpose flour: Thickens the broth into a comforting consistency.
- 6 cups chicken broth: The flavorful liquid backbone of the soup.
- ¾ teaspoon dried thyme: Adds an earthy, woody hint of herbaceousness.
- ½ teaspoon dried oregano: Lends a subtle Mediterranean aroma.
- 6 ounces farfalle pasta: Fashioned into cute little bow ties that hold the broth beautifully.
- 1 cup half and half: Creates a luscious creaminess that smooths out the tangy lemon.
- ¼ cup fresh lemon juice (from 2-3 lemons, plus more for serving): The star brightening the soup with fresh, zesty flavor.
- 1 teaspoon lemon zest: Intensifies the citrusy punch without adding more liquid.
- 1 (3.5-ounce) jar capers (with juice): Brings that signature briny, salty pop that makes this soup unforgettable.
- Fresh flat-leaf parsley (finely chopped, optional): Adds a fresh herbal brightness and color pop for serving.
How to Make Lemon Chicken Piccata Soup Recipe
Step 1: Cook the chicken
Start by seasoning the chicken breasts with half the salt and black pepper. Heat one tablespoon of olive oil in a large pot or Dutch oven over medium heat. Sear the chicken for about 3 to 4 minutes per side until beautifully golden. Don’t worry if the chicken isn’t fully cooked here – it will finish cooking in the soup. Set it aside on a clean plate while you move on to the next step.
Step 2: Cook the veggies
Add the remaining tablespoon of olive oil to the pot, then toss in the finely chopped onion and sliced carrots. Sauté for 3 to 4 minutes until the onions turn translucent and slightly sweet. Stir in the minced garlic and cook for just 30 seconds to release its intoxicating aroma. Then, transfer the vegetables onto the plate with the chicken to keep them warm and ready.
Step 3: Make the base
Drop the butter into the Dutch oven and let it melt gently. Stir in the flour and whisk it until a smooth, thick paste forms. This roux is key because it gently thickens the soup later on. Pour in one cup of chicken broth, whisking constantly to keep things silky. Then slowly add the rest of the broth in half-cup increments, whisking well after each addition to avoid lumps.
Step 4: Combine soup ingredients
Bring back the chicken and vegetable mix into the pot. Add the farfalle pasta along with thyme, oregano, the remaining salt, and pepper. Turn up the heat to bring the soup to a boil, then reduce it to a gentle simmer. Let it cook for 10-12 minutes until the pasta is perfectly al dente and chicken is cooked through. This is when all the magic melds together beautifully.
Step 5: Shred chicken and finish soup
Turn off the heat and carefully transfer the chicken onto a cutting board. Shred it using two forks for tender, satisfying bites in every spoonful. Return the shredded chicken to the pot and stir in the half and half, fresh lemon juice, lemon zest, and those wonderfully tangy capers with their juice. If you love a fresh touch, sprinkle in some parsley now.
Step 6: Serve the soup
Serve the soup piping hot, accompanied by additional lemon wedges and perhaps a little extra parsley for a vibrant touch. This soup tastes amazing fresh and bright right out of the pot. Get ready for spoonfuls that offer comfort and a sunny burst of flavor all at once.
How to Serve Lemon Chicken Piccata Soup Recipe
Garnishes
A quick touch of fresh flat-leaf parsley brightens the bowl visually and brings a fresh herbaceous note that complements the lemon beautifully. Don’t forget extra lemon wedges for those who like an extra splash of citrus zing. A few capers sprinkled on top add that unexpected burst of salty tang right at serving time.
Side Dishes
This soup is often a complete meal on its own but can be paired wonderfully with a simple green salad dressed in a light vinaigrette or crusty bread for sopping up every last drop of that creamy, lemony broth. A side of roasted vegetables or garlic bread makes for a cozy, well-rounded dinner experience.
Creative Ways to Present
For a fun twist, serve the soup in hollowed-out lemon halves or small bread bowls to impress guests. You can also sprinkle grated Parmesan over the top or drizzle with a touch of good-quality olive oil to elevate each bowl. A scattering of microgreens offers an elegant finishing touch if you’re hosting a special dinner.
Make Ahead and Storage
Storing Leftovers
Once cooled, store your leftover Lemon Chicken Piccata Soup Recipe in airtight containers in the refrigerator. It will keep beautifully for up to 3 days, with flavors continuing to meld for an even tastier next-day meal.
Freezing
This soup freezes well without losing its vibrant lemon flavor or creamy texture. Use freezer-safe containers or heavy-duty freezer bags and freeze for up to 3 months. When freezing, consider undercooking the pasta slightly so it doesn’t become mushy upon reheating.
Reheating
To reheat, thaw overnight in the fridge if frozen, then warm over medium heat on the stovetop. Stir gently to reincorporate any separated cream and check seasoning, adding a splash of broth or water if it’s too thick. Adding a fresh squeeze of lemon juice really revives the soup’s bright character at this stage.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless skinless chicken thighs offer a bit more richness and stay juicy during cooking, making a wonderful alternative. Just follow the same cooking steps and adjust timing if needed.
Is it possible to make this soup dairy-free?
Yes! Substitute the half and half with your favorite dairy-free cream or coconut milk for a luscious, creamy texture without dairy. Using olive oil instead of butter will also keep it fully dairy-free.
Can I make this soup vegetarian?
While the classic Lemon Chicken Piccata Soup Recipe centers on chicken, you can swap chicken broth for vegetable broth and add hearty vegetables or plant-based proteins like chickpeas to create a vegetarian-friendly version with similar bright flavors.
What pasta works best if I don’t have farfalle?
Any small-shaped pasta like bowties, orecchiette, or even small shells work great. The key is to choose pasta that cooks evenly and holds onto the broth nicely in every bite.
How do I prevent the pasta from getting mushy in leftovers?
Cook the pasta separately and add it to individual servings when ready to eat, or undercook it slightly during initial soup cooking. This keeps the pasta firm and prevents it from soaking up too much broth while stored.
Final Thoughts
I truly encourage you to try this Lemon Chicken Piccata Soup Recipe as soon as you can. It’s a joyful blend of classic flavors transformed into a comforting, vibrant soup that warms the heart and brightens any day. Whether for a weekday dinner or sharing with friends, this dish delivers on taste and happiness in every bowl. Once you make it, it’s sure to become a cherished favorite, just like it is in my kitchen.
Print
Lemon Chicken Piccata Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
- Diet: Low Fat
Description
This Lemon Chicken Piccata Soup is a comforting and zesty dish combining tender chicken, farfalle pasta, and a bright lemon-caper broth. With a creamy yet light texture enhanced by half and half and fresh lemon juice, this soup is perfect for a cozy meal that bursts with flavor in every spoonful.
Ingredients
Chicken
- 1 ½ pounds boneless skinless chicken breasts
- 1 ½ teaspoons salt (divided)
- ¾ teaspoon black pepper (divided)
- 2 tablespoons olive oil (divided)
Vegetables
- 3 medium carrots (peeled and sliced)
- 1 small yellow onion (finely chopped)
- 3 garlic cloves (finely minced)
Soup Base
- 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
Finishing Ingredients
- 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
- Cook the chicken: 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 heat. Add the chicken breasts and cook for 3-4 minutes per side, or until golden. They do not need to be fully cooked at this point. Transfer the chicken to a clean plate.
- Cook the veggies: Add the remaining 1 tablespoon olive oil to the pot. Add the finely chopped onions and sliced carrots, cooking for 3-4 minutes until the onions become translucent. Add the minced garlic and cook for an additional 30 seconds until fragrant. Transfer the vegetables to the plate with the chicken.
- Make the base: Add the salted butter to the Dutch oven. Once melted, whisk in the all-purpose flour until a thick paste forms. Slowly pour in 1 cup of the chicken broth, whisking well to avoid lumps. Gradually add the remaining 5 cups of broth in ½-cup increments, whisking thoroughly after each addition to create a smooth soup base.
- Combine soup ingredients: Return the chicken and vegetables to the pot. Stir in farfalle pasta, dried thyme, dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Increase the heat to high and bring the soup to a boil. Then reduce heat to medium-low and simmer for 10-12 minutes, or until the pasta is al dente and the chicken is cooked through.
- Shred chicken: Turn off the heat. Remove the chicken breasts onto a cutting board and shred them using two forks. Return the shredded chicken to the pot and stir in the half and half, fresh lemon juice, lemon zest, and capers with their juice. Add freshly chopped parsley if desired.
- Serve soup: Serve the soup immediately, garnished with additional lemon wedges and parsley, according to taste.
Notes
- Use fresh lemon juice for the best bright, citrus flavor in the soup.
- If you prefer, substitute farfalle pasta with another small shaped pasta like orzo or ditalini.
- To reduce sodium, use low-sodium chicken broth and adjust added salt accordingly.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, adding a splash of broth or water if needed.
