Description
A creamy lemon chicken soup with tender rotisserie chicken, orzo pasta, Parmesan, and bright lemon flavor, finished with crispy fried capers for a chicken piccata–inspired soup.
Ingredients
- 4 cans (14.5 oz) chicken broth
- 2 cups shredded rotisserie chicken
- 1 cup orzo pasta, uncooked
- 3/4 cup light cream
- 1/2 cup fresh grated Parmesan cheese
- 1/3 cup fresh squeezed lemon juice
- 4 garlic cloves, grated
- 1 shallot, finely diced
- 2 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon lemon zest
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- For the fried capers
- 3 oz jar capers, drained
- 1 tablespoon olive oil
Instructions
1. Make the fried capers first. Heat olive oil in a small pan over medium to medium-high heat. Add drained capers, cover loosely with foil, and cook for about 5 minutes stirring occasionally. Transfer to a paper towel–lined plate to absorb excess oil and set aside.
2. In a Dutch oven or large pot, melt the butter and add the diced shallot. Cook for 2–3 minutes, then add the grated garlic and cook for 1 more minute. Add the flour, stir to combine with the butter, and cook for about 30 seconds.
3. Pour in the chicken broth and season with salt and pepper. Bring to a boil, then reduce to a low simmer. Add the Parmesan cheese and cream and simmer covered for 15 minutes.
4. Remove the lid and add the orzo pasta, shredded rotisserie chicken, lemon zest, and lemon juice. Cook uncovered for about 10 minutes, stirring frequently to prevent the orzo from sticking to the bottom of the pot.
5. Once the orzo is cooked, remove the soup from the heat. Ladle into bowls and top with additional Parmesan cheese, fried capers, and a lemon wedge.
Notes
Because chicken broth already contains sodium, start with a small amount of salt and adjust to taste. You can also use low-sodium broth and season more if preferred.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Add a little water or broth when reheating to thin the soup if it thickens.