Description
A comforting soup that captures all the bright, lemony flavors of classic chicken piccata with tender chicken, orzo pasta, and capers in a creamy broth.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/2 cup all-purpose flour, divided
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper
- 3 tablespoons olive oil
- 4 tablespoons butter, divided
- 1 large onion, diced
- 3 celery stalks, diced
- 3 carrots, diced
- 4 garlic cloves, minced
- 1/2 cup dry white wine
- 6 cups low-sodium chicken broth
- 1 cup orzo pasta
- 1/3 cup capers, drained
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/2 cup heavy cream
- 1/4 cup fresh parsley, chopped
- 2 tablespoons fresh dill, chopped (optional)
Instructions
- 1. Pat chicken dry and toss with 1/4 cup flour, salt, and pepper.
- 2. Brown chicken in batches in olive oil and 2 tablespoons butter. Set aside.
- 3. Sauté onion, celery, and carrots in remaining butter until softened, 5-6 minutes.
- 4. Add garlic and remaining flour, cook 1-2 minutes.
- 5. Deglaze with white wine, scraping up browned bits.
- 6. Whisk in chicken broth and return chicken to pot.
- 7. Simmer 15-20 minutes until chicken is cooked through.
- 8. Add orzo and cook according to package directions.
- 9. Remove from heat, stir in capers, lemon juice, zest, and cream.
- 10. Garnish with fresh herbs before serving.
Notes
Store in refrigerator up to 4 days. Reheat gently and add broth if needed to thin. Orzo will absorb liquid over time.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g