This Chicken Piccata Soup is a cozy twist on the classic dish! Packed with tender chicken, zesty lemon, and briny capers, it’s warm and satisfying.
I love to enjoy this soup on chilly days when I need a little comfort. Plus, it’s one pot, so cleanup is a breeze—win-win! 🍲
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing and adds a rich flavor. If you don’t have it, you can use vegetable or canola oil, but the taste won’t be as robust.
Chicken: I like using boneless, skinless thighs for their moisture. You can substitute with breasts or even rotisserie chicken if you want something quicker!
Capers: They bring the classic piccata punch. If you’re not a fan, you can leave them out or replace them with chopped green olives for a different flavor.
Lemon Juice: Fresh is best! If you’re out, bottled lemon juice will do, but the taste is always brighter with fresh lemons.
Parsley: This adds freshness and color. If you’re allergic or don’t like it, dill or cilantro can work as a tasty substitute.
How Should I Cook the Chicken for This Soup?
Cooking the chicken properly is key to a flavorful soup. Here’s how to do it perfectly:
- Start by heating the olive oil, add the onions and garlic, and let them soften.
- When adding the chicken to the broth, make sure it’s submerged. This helps it cook evenly.
- Cover the pot while simmering to keep the moisture in. This way, the chicken stays juicy!
- After cooking, let the chicken cool before shredding it. This keeps it tender and easy to handle.
Taking your time with these steps ensures your chicken is tasty and the soup is full of flavor!
Chicken Piccata Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 4 cups chicken broth (low sodium)
- 1 pound boneless, skinless chicken breasts or thighs
- 1/2 cup capers, drained
- 1/3 cup fresh lemon juice (about 2 lemons)
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 3 tablespoons all-purpose flour (optional, for slight thickening)
- 1/4 cup fresh parsley, chopped, plus extra for garnish
- Lemon slices, for garnish
- Crusty bread, for serving
How Much Time Will You Need?
This Chicken Piccata Soup will take about 30 minutes in total. You’ll spend around 10 minutes prepping the ingredients and about 20 minutes cooking everything together. It’s quick and perfect for a warming meal any night of the week!
Step-by-Step Instructions:
1. Sauté Onions and Garlic:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onion and cook while stirring occasionally until the onions are soft and translucent, which should take about 5 minutes. The kitchen will start to smell great!
2. Add Garlic:
Stir the minced garlic into the pot and cook for an additional minute. This step enhances the flavor, making it even yummier.
3. Pour in Chicken Broth:
Add the chicken broth to the pot and bring it to a gentle simmer. This is where the soup begins to come together!
4. Cook the Chicken:
Now, add the chicken breasts or thighs to the pot. Cover and let it simmer until the chicken is cooked through, about 15 to 20 minutes. You can check if it’s done by cutting into the thickest part; it should be no longer pink inside.
5. Shred the Chicken:
Once the chicken is fully cooked, take it out of the pot and allow it to cool for a little while. Then, shred the chicken into bite-sized pieces using two forks or your hands.
6. Add the Flavoring:
Return to the pot and stir in the capers, fresh lemon juice, oregano, and crushed red pepper flakes (if you like it spicy). Add salt and pepper to taste. Make sure to taste the broth and adjust the seasoning if needed—it should have a lovely tangy flavor!
7. Optional Thickening:
If you prefer a slightly thicker soup, take a small bowl and whisk the flour with a few tablespoons of cold water until it’s smooth. Slowly stir this mixture into the simmering soup, cooking for an additional 3 to 5 minutes until it thickens to your liking.
8. Combine Everything:
Bring back the shredded chicken to the pot and heat everything through for another 3 to 5 minutes. This allows all those fabulous flavors to meld together!
9. Add Fresh Parsley:
Finally, stir in the chopped parsley for a pop of color and freshness. Your soup is almost ready!
10. Serve and Enjoy:
Ladle the soup into bowls, top each with a bit of fresh parsley and a slice of lemon for garnish. Serve hot with some crusty bread on the side. Enjoy your comforting Chicken Piccata Soup!
This bright, comforting soup is packed with tangy flavors and is sure to warm you up! Happy cooking! 🍋🍲
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken! Just make sure to thaw it fully before cooking. The best way is to leave it in the refrigerator overnight or to submerge it in a sealed plastic bag in cold water for a quicker thaw. Cook it until it’s fully done, which might take a few extra minutes compared to fresh chicken.
What Can I Substitute for Capers?
If capers aren’t available or you’re not a fan, you can substitute them with chopped green olives for a similar briny flavor or even leave them out altogether. Just remember to adjust the seasoning to maintain that punchy taste!
How to Store Leftover Chicken Piccata Soup?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove or in the microwave, stirring occasionally. If the soup thickens in the fridge, add a splash of chicken broth or water during reheating to reach your desired consistency.
Can This Soup Be Made Ahead of Time?
Absolutely! You can prepare the soup in advance, up to step 6. Just cool it completely, then store it in the fridge. When you’re ready to serve, reheat it on the stove and stir in the parsley just before serving.
