Sunday, October 1, 2017
Chicken Piccata Soup
This soup has some of my favorite flavor combinations- chicken, capers, lemon!
I also have to add this is a very simple and fast soup to make.
I may have pulled some very lazy manuevers when making this....
But, you know, you need a soup like that, right?
I didn't have already cooked chicken so I threw a raw chicken breast in the chicken broth, cooked it gently for about 20 minutes, let it cool and then shredded it. You could also used already cooked chicken, like from a rotisserie chicken too.
4 cups of chicken broth
2-3 Tbsp celery, minced
2-3 Tbsp carrots, minced
1/4 cup onions, minced
1 Tbsp lemon juice
2-3 Tbsp capers with brine
1 1/2 cups cooked chicken, shredded
1/2 cup dried spaghetti, broken into 1" pieces
2-3 Tbsp Italian parsley, chopped
Salt & pepper, to taste
Bring the broth to a boil, add the celery, carrots and onions. Cook for about 5-6 minutes on a low boil. Add the lemon juice, the capers and the broken spaghetti noodles, and continue to boil until the noodles are done. Add the chicken and parsley, bring back to temperature and serve! Taste for salt and pepper.
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