I am honestly so happy to see chicken piccata get its moment in the spotlight again.
I feel like for a long time, not a lot of people were giving this savory dish the hype that it deserves.
Which is wild to me, because who wouldn’t like this classic Italian dish?
It’s lemony. Juicy. Tender. Flavorful.
Tangy in all the right ways, and perfectly seasoned to bring out the fresh flavors with a few simple ingredients.
The lemon caper sauce makes it, and when paired with tender chicken breasts in the form of floured chicken cutlets, it can’t be beat.
This is one of my all time favorite dishes to make, as it’s super easy and doesn’t take very long to cook in a large skillet at all.
But lately, I’ve been feeling like spicing things up a bit.
And as the autumn season slowly lingers ahead of us, I’ve started planning all of the wonderful soups that I’ll be making as the air gets colder.
And that’s how this chicken piccata soup was born.
It’s got all of your favorite flavors of a classic chicken piccata, only it’s in soup form!
That’s right, the delicious lemony sauce that chicken piccata is known for is now broth, and it’s life changing.
I’d honestly say that this soup is like a warm hug in a bowl.
And now that I’ve perfected it, I can say that I’ll be making this one often in my house come fall.
Chicken Piccata Soup FAQs:
Q: What can I substitute the eggs with?
A: One cup of heavy cream or coconut milk should be enough to do the trick, and still give you that yummy delicious flavor that creamy lemon chicken piccata is known for!
Q: I don’t have dry white wine. Is this necessary to use in the soup?
A: It is not entirely necessary. You can replace this with equal parts chicken broth and a tiny bit more lemon juice for when it’s time to deglaze the pot and stir up any browned bits.
Q: Can I freeze this chicken piccata soup?
A: You can! Store it in an airtight container and for best results, freeze it without the chicken, and add freshly cooked chicken pieces to the pot upon thawing.