Chicken Piccata Soup
A creamy, lemon-infused orzo and chicken soup inspired by classic piccata flavors, ready in just 30 minutes.
Ingredients
Vegetables & Aromatics
- 2 tbsp butter unsalted
- 1 medium yellow onion diced
- 2 medium carrots diced
- 2 stalks celery diced
- 2 cloves garlic minced
Soup Base
- 8 cups chicken broth low-sodium
- 1.5 cups orzo
Finishing
- 2 cups shredded chicken
- 0.5 cup heavy cream
- zest of lemon 1 lemon
- 2 juice of lemons
- 1 tsp dried oregano
- salt and pepper to taste
- 2 tbsp fresh parsley chopped
Instructions
Vegetables & Aromatics
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook stirring occasionally until softened and lightly fragrant, about 5–6 minutes.2 tbsp butter, 1 medium yellow onion, 2 medium carrots, 2 stalks celery
- Add garlic and cook for about 1 minute until fragrant.2 cloves garlic
Build the Soup
- Pour in chicken broth and bring to a boil.
- Stir in orzo, reduce heat to a simmer, and cook stirring occasionally until orzo is tender, about 8–10 minutes.8 cups chicken broth
Finish
- Stir in shredded chicken, heavy cream, lemon zest, lemon juice, and oregano. Simmer 2–3 minutes, then season with salt and pepper.1.5 cups orzo, 2 cups shredded chicken, 0.5 cup heavy cream, zest of lemon
- Remove from heat and stir in parsley.1 tsp dried oregano
Notes
This soup is best enjoyed fresh but also reheats beautifully. Store leftovers in airtight containers.
For extra brightness, add a squeeze of lemon before serving and garnish with additional parsley.