Description

This creamy lemon chicken soup is a super flavorful broth with plenty of lemon, orzo, rotisserie chicken, and fried capers, tasting just like chicken piccata in soup form.

Ingredients

Scale

4 cans (14.5 oz cans) chicken broth
2 cups shredded rotisserie chicken
1 cup uncooked orzo pasta
3/4 cup light cream
1/2 cup fresh grated Parmesan cheese
1/3 cup fresh squeezed lemon juice
1/3 cup chicken broth
4 grated garlic cloves
1 finely diced shallot
2 tablespoons butter
2 tablespoons flour
1 teaspoon lemon zest
1/2 teaspoon black pepper
1/4 teaspoon salt
3 oz jar drained capers
1 tablespoon olive oil

Instructions

Step: Heat olive oil in a small or medium pan over medium to medium high heat, add drained capers, cover with foil, and cook for 5 minutes stirring occasionally; dry on paper towels and set aside.
Step: In a dutch oven or large pot, melt butter and cook diced shallot for 2-3 minutes, add grated garlic and cook for 1 minute, then stir in flour and cook for 30 seconds.
Step: Pour in the chicken broth, season with salt and pepper, bring to a boil, reduce to a low simmer, add Parmesan cheese and cream, and simmer covered for 15 minutes.
Step: Remove lid and add orzo pasta, rotisserie chicken, lemon zest, and lemon juice; cook for 10 minutes uncovered, stirring frequently to prevent sticking.
Step: Remove from heat, ladle into bowls, and top with additional Parmesan cheese, fried capers, and a lemon wedge.

Notes

Since the chicken broth has sodium, salt is used sparingly; adjust to taste or use low sodium broth. Store in an airtight container in the fridge for up to 3 days. Add water to thin the soup when reheating.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Main Dish
Method: Saute
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 6 g
Sodium: 1150 mg
Fat: 18 g
Saturated Fat: 11 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 32 g
Fiber: 3 g
Protein: 28 g
Cholesterol: 85 mg

Keywords: lemon chicken soup, orzo soup, chicken piccata soup, creamy soup