Chicken Piccata Soup (Print Version)

# Ingredients:

→ Main

01 - 1 ½ teaspoons of salt, divided into portions
02 - 2 tablespoons of olive oil, split up for use
03 - 1 ½ pounds of chicken breasts, boneless and skinless
04 - ¾ teaspoon ground black pepper, divided

→ Vegetables

05 - 1 small yellow onion, chopped finely
06 - 3 garlic cloves, minced until fine
07 - 3 medium carrots, peeled and sliced into pieces

→ Soup Base

08 - 6 cups of chicken broth
09 - ¼ cup plain all-purpose flour
10 - ¾ teaspoon dried thyme leaves
11 - ½ teaspoon oregano, dried
12 - 4 tablespoons salted butter

→ Pasta and Cream

13 - 6 ounces farfalle pasta (bow tie pasta)
14 - 1 cup half-and-half for creaminess

→ Lemon and Capers

15 - 1 teaspoon lemon zest (grated outer peel)
16 - ¼ cup fresh lemon juice (from 2–3 lemons), plus extra for a tangy kick when serving
17 - 1 jar of capers (3.5 ounces) with briny liquid

→ Optional Garnish

18 - Flat-leaf parsley, chopped into tiny bits

# Instructions:

01 - Sprinkle ½ teaspoon of salt and ¼ teaspoon of black pepper evenly on the chicken. Warm up 1 tablespoon of olive oil in a large pot or heavy-bottomed Dutch oven on medium heat. Sear the chicken until each side turns golden, about 3 to 4 minutes per side. Move it to a clean plate once done.
02 - Pour the other tablespoon of olive oil into the same pot. Toss in the chopped onion and carrot slices. Stir them for around 3–4 minutes until the onion softens and looks clear. Add minced garlic and cook for another 30 seconds, just enough to get the fragrance going. Move these veggies to the chicken plate.
03 - Begin by melting butter in the Dutch oven. Whisk the flour into this melted butter to form a thick, smooth mixture. Slowly pour the chicken broth into the pot, starting with 1 cup, and keep whisking while adding the rest in smaller amounts (about ½ cup each time).
04 - Drop the chicken and veggies back into the pot. Add the farfalle pasta along with the thyme, oregano, 1 teaspoon of salt, and ½ teaspoon of black pepper. Turn the heat high to bring everything to a boil. Lower the flame to medium-low and simmer for 10–12 minutes. The pasta should be just cooked and the chicken done.
05 - Take the pot off the heat. Remove the chicken and shred it up using two forks. Toss the shredded chicken back in. Stir in the half-and-half, capers with their liquid, lemon juice, and lemon zest. If you'd like, toss in some parsley now.
06 - Serve the soup immediately so it's hot, and add extra parsley or lemon wedges if you're into that.

# Notes:

01 - Swap in any small pasta shape you’ve got, like rotini, orecchiette, penne, or fusilli.
02 - Want a bold punch from capers? Toss in another jar for extra flavor.
03 - Making this in advance? Keep the pasta separate so it doesn’t soak all the broth.
04 - Leftover soup stays fresh in the fridge for about 3 days. Heat it gently on the stove, and add some broth or cream if it thickens too much.

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