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Chicken Piccata Soup Recipe

Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Soup
Cuisine: Italian
Servings: 4


  • 1 lb breast fillets boneless skinless cut into 1/2 inch
  • 1 tbsp olive oil
  • 1 tablespoon fresh chopped garlic
  • 2 tablespoon chopped shallots
  • 1 tablespoon capers drained
  • 6 cups chicken broth
  • 1 oz. Angel hair pasta
  • 1/2 cup red bell pepper sliced
  • 1/2 cup yellow bell pepper sliced
  • 2 tablespoon chopped Italian Parsley
  • 1/4 cup fresh lemon juice
  • 1 tbsp Sea salt
  • 1 tbsp black pepper


  • In a saucepan, heat olive oil at a low flame.
  • Once the oil is hot enough, add the chicken and saute for a few minutes.
  • In the next step, add the chopped shallots and drained capers and cook for a few minutes until the internal layer of chicken is got fried by absorbing all the heat. Also, throw garlic at the top.
  • Measure the temperature by using a meat thermometer.
  • Add chicken broth to the cooked mixture and cook further.
  • Saute pasta in the mixture for 3-5 minutes. Make sure to break pasta before adding.
  • Stir in the chopped red and yellow bell peppers and pour in some lemon juice that you had already squeezed in a jar.
  • In the end, to complete the flavor or your dish add salt and pepper to season your soup.
  • Serve the soup hot By garnishing with some more bell peppers or green onions.