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
Scale
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.
