Description
This comforting Chicken Piccata Soup combines tender shredded rotisserie chicken with a tangy lemon and caper broth, enriched with cream and Parmesan cheese. Featuring orzo pasta in a flavorful, creamy base, this soup is a quick and delicious meal perfect for any season.
Ingredients
Scale
Soup Base
- 4 cans (14.5 oz each) chicken broth
- 1/3 cup white wine
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 3/4 cup light cream
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon lemon zest
- 1/3 cup fresh squeezed lemon juice
Protein and Pasta
- 2 cups shredded rotisserie chicken
- 1 cup uncooked orzo pasta
Vegetables and Aromatics
- 4 garlic cloves, grated
- 1 shallot, finely diced
Fats and Flavorings
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon olive oil
- 3 oz jar capers, drained
Instructions
- Fry Capers: Heat olive oil in a small pan over medium heat. Add drained capers, cover loosely with foil, and cook for 5 minutes, stirring occasionally, until crisp. Transfer to a paper towel-lined plate to drain excess oil.
- Sauté Aromatics: Melt butter in a Dutch oven over medium heat. Add finely diced shallot and cook for 2 to 3 minutes until softened. Stir in grated garlic and cook for an additional 1 minute to release its aroma. Add flour and cook for 30 seconds while stirring constantly to form a roux.
- Add Liquids and Seasoning: Pour in chicken broth and white wine, then season the mixture with salt and black pepper. Bring the soup to a boil, then reduce heat to a simmer. Stir in grated Parmesan cheese and light cream to enrich the broth. Cover and let simmer for 15 minutes to develop flavors.
- Cook Orzo and Add Chicken: Remove the lid and add uncooked orzo pasta, shredded rotisserie chicken, lemon zest, and fresh lemon juice. Cook uncovered, stirring frequently for about 10 minutes, or until the orzo is tender and the soup has thickened slightly.
- Serve: Remove the soup from heat. Ladle into bowls and garnish with the crispy fried capers, extra Parmesan cheese, and lemon wedges for additional brightness and texture.
Notes
- If rotisserie chicken is unavailable, cooked shredded chicken breast can be used.
- White wine can be substituted with additional chicken broth for a non-alcoholic version.
- To make the soup lighter, use half-and-half instead of light cream or omit cream altogether.
- Frying capers adds a delightful texture and salty punch – do not skip this step.
- Use freshly grated Parmesan for the best flavor and smooth incorporation into the soup.
