Ingredients
Scale
- 1 lb boneless, skinless chicken thighs, cubed (can also use boneless skinless chicken breasts)
- 2 tablespoons all-purpose flour
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1/4 cup unsalted butter (4 tablespoons of butter)
- 1 shallot or small onion, finely chopped
- 3 cloves of garlic, minced
- 1/2 cup dry white wine: Pinot Grigio, sauvignon blanc, etc. (optional, can replace with chicken broth)
- 4 cups chicken broth
- 1 whole egg, 2 egg yolks
- 1/2 cup fresh lemon juice (about 3 lemons)
- Zest of 1 lemon
- 1/4 cup capers, drained
- 1 cup orzo (optional)
- 1/4 cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme leaves
- 1/2 cup grated pecorino Romano cheese (can use grated Parmesan cheese)
- Salt and black pepper to taste
- Lemon slices and additional parsley for garnish
Instructions
- In a shallow dish, mix the all-purpose flour with salt and pepper. Dredge the raw chicken thighs in the flour mixture, shaking off any excess.
- In a large soup pot or Dutch oven, heat the olive oil over medium-high heat. Add the floured chicken cubes and cook until golden brown and cooked through, about 3-4 minutes per side. Remove the chicken from the pot and set it aside.
- In the same pot, melt the butter over medium heat. Add the chopped shallot and garlic, sautéing until the onion becomes translucent and fragrant.
- If using, pour in the dry white wine to deglaze the pot, scraping up any brown bits from the bottom of the pan or pot. Let it simmer for a 3-5 minutes to reduce the wine slightly.
- Pour in the chicken broth, stirring to combine. Bring the mixture to a simmer.
- Add the fresh lemon juice, lemon zest, capers, optional orzo, chopped parsley, and thyme to the pot. Let the soup simmer for about 15 minutes to allow the flavors to meld.
- With five minutes left in the simmering process, take about a cup of the broth from the pot, and set aside. Prepare your egg and egg yolks, and put them in a bowl or large cup. SLOWLY add the hot broth to the eggs as you vigorously whisk. This will keep the eggs from scrambling once added back into the pot.
- Stir in the eggs and grated Romano cheese until they melt into the soup, creating a creamy texture.
- Return the cooked chicken slices to the pot and let them warm through in the soup for a few minutes.
- Taste the soup and season with additional sea salt and fresh ground pepper if needed.
- Serve the Chicken Piccata Soup hot, garnishing each bowl with a lemon slice and a sprinkle of fresh parsley.