Chicken Piccata Soup Recipe

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Camping For Foodies Soups, Stews & Chili Recipes: This Chicken Piccata Soup is fresh and flavorful. Serve it with a nice crusty bread for a light evening meal.

Print Recipe

Ingredients

1 tablespoon extra-virgin olive oil
1 pound boneless skinless chicken breasts cut into 1/2 inch pieces
4 garlic cloves minced
1/4 small onion minced
4 cups chicken broth (this is a 32 oz carton)
4 ounces angel hair pasta broken into 2-inch pieces
1 tablespoon capers drained
1 large lemon
Salt and black pepper to taste

Optional Toppings For Serving

1/2 red bell pepper sliced into thin strips, about 1-inch long
1/2 yellow bell pepper sliced into thin strips, about 1-inch long
2 tablespoons Italian parsley chopped
4 tablespoons grated parmesan cheese

Instructions

Heat olive oil in a 12-inch Dutch oven or deep large skillet over medium heat.
Place chicken into the pot and sauté until golden brown, about 4 minutes.
Add garlic and onion to the chicken and continue cooking until the thickest piece of chicken is cooked through, about 10 minutes
Pour chicken broth into the pot and scrape up the brown bits from the bottom of the skillet or Dutch oven.
Cover with lid and increase temperature to medium-high heat to bring liquid to a simmer.
Add pasta pieces to pan. Stir and bring back to a simmer, uncovered, then continue cooking until the pasta is tender, about 5 minutes.
Remove from heat, stir in capers, lemon juice and lemon zest. (Use zester to add lemon zest into the pot, then, squeeze the fresh lemon juice into the pot.) Add sea salt and fresh ground pepper to taste.
Top with bell peppers, parsley and parmesan cheese, if desired.
Serve hot.

Nutrition Information