This Chicken Piccata Soup takes everything you love about the classic Italian dish and turns it into a cozy soup in 30 minutes. Made with tender chicken, lemon, capers, and herbs in a coconut cream broth that tastes indulgent but light.
As a recipe developer, I've built my cooking reputation on taking beloved comfort foods & reimagining them into healthier, more creative dishes that don't sacrifice on flavor. I've mastered how to hit that signature piccata flavor while keeping the soup creamy, nourishing, and delicious.
A Quick Look At The Recipe
- Total Time: 30 minutes
- Recipe Difficulty: Easy
- Cooking Method: Stovetop
- Main Ingredients: Chicken thighs, lemon, capers, coconut cream
- Dietary Info: Gluten-free, dairy-free, high-protein
- Serves: 4
- Calories: 767 per serving
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Great twist on chicken piccata!
- chloe
Whether you're a chicken piccata lover or trying it for the first time, this Chicken Piccata Soup recipe has the classic garlicky, lemon flavor you love in cozy, soup form.
If you love soup recipes, try my Asian Chicken Noodle Soup or Easy Butternut Squash and Carrot Soup!
Why You'll Love This Recipe
- Ready in 30 Minutes: This soup comes together quickly, making it ideal for busy weeknights.
- Classic Piccata Flavor: Bright lemon, garlic, & capers deliver everything you love about traditional chicken piccata.
- Gluten-Free & Dairy-Free: Coconut cream creates a rich, silky broth without the need for heavy cream, butter, or flour.
- One-Pot Recipe: Minimal prep and easy cleanup, with everything made in a single pot.
Key Ingredients
- Chicken Thighs: Chicken thighs have the best flavor and stay juicy. Thigh meat is far more forgiving than chicken breast, which can dry out easily.
- Fresh Lemon (Juice & Zest): Lemon juice brings the signature brightness, while the zest adds concentrated citrus oils that give the broth true chicken piccata flavor. Using both is key for depth, not just acidity.
- Capers: Essential for authentic piccata, capers provide that unmistakable salty bite. Be sure to drain them well so the soup doesn't become too salty.
- Coconut Cream: Thick coconut cream (not coconut milk) creates a rich, velvety texture, keeps the soup dairy-free, and the flavor stays subtle.
- Fresh Garlic: Freshly minced garlic builds the savory base of the soup, releasing a deeper aroma and flavor as it cooks compared to jarred garlic.
- Kale: This sturdy green holds its shape in hot broth, adding texture, nutrients, and a slight bitterness that balances the creamy base beautifully.
Substitutions & Variations
- Chicken Thighs: Boneless, skinless chicken breasts work for a leaner option, while rotisserie chicken is a great shortcut.
- Coconut Cream: Full-fat coconut milk creates a lighter broth, or swap in heavy cream if dairy isn't an issue.
- Kale: Spinach, Swiss chard, or escarole are great substitutes.
- Capers: Chopped green olives can stand in for capers, offering a similar briny flavor with a more Mediterranean flavor.
- Spicy Version: Red pepper flakes or Calabrian chili added with the aromatics bring gentle heat.
- Make It Heartier: Add gluten-free orzo (or pasta of choice), or rice at the end for a more filling meal.
How To Make Chicken Piccata Soup
- Step 1: Dice the onion, mince the garlic, chop the parsley and kale, and zest and juice the lemon (keeping them separate). Having everything ready makes cooking smooth and prevents overcooking.
- Step 2: Heat olive oil in a large pot or Dutch oven. Pat chicken thighs dry, season with salt and pepper, and cook 6-7 minutes per side until golden and cooked through. Remove, rest 5 minutes, then chop into bite-sized pieces.
- Step 3: In the same pot, sauté the onion until translucent, then add garlic for 1 minute. Stir in drained capers, lemon zest, parsley, garlic powder, salt, and pepper, cooking 2-3 minutes to bloom the flavors.
- Step 4: Stir in fresh lemon juice and zest, and let it sauté for a couple more minutes.
- Step 5: Pour in coconut cream and chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer over medium-low heat.
- Step 6: Add chopped chicken and kale, cooking 3-5 minutes until kale is tender. Serve with extra parsley and a lemon wedge if desired.
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Expert Tips
- Don't Overcook the Chicken: Cook the chicken to 165°F. Use a thermometer to avoid dry, tough meat.
- Use Full-Fat Coconut Cream: Light coconut milk won't give the same rich, creamy texture.
- Let the Chicken Rest: Let it rest for 3-4 minutes before chopping to keep it juicy.
- Build Flavor Layers: Sauté the onion, garlic, and capers fully to deepen the broth's flavor.
Pairing Ideas
I love to pair this soup recipe with my Buckwheat Bread for dipping, or Gluten-Free Bread Bowls.
For more Italian-inspired recipes with chicken, try my Creamy Lemon Chicken Orzo Pasta Bake, Sun-dried Tomato Chicken Sausage Pasta, or my Chicken Garlic Parmesan Pasta!
Chicken Piccata Soup Frequently Asked Questions
Yes, boneless, skinless chicken breasts will also work. Cook them for 5-6 minutes per side until they reach an internal temperature of 165°F. Slice them thin after cooking to prevent a dry, stringy texture. Breasts are leaner than thighs, so be sure you don't overcook them.
For a thicker soup, add less chicken broth. Alternatively, you can create a slurry with 1 tablespoon arrowroot powder and 2 tablespoons cold water, then stir it into the simmering soup. Let it cook for 2-3 minutes to thicken.
More High-Protein Recipes With Chicken
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📖 Recipe
Chicken Piccata Soup
Ingredients
- 6 Chicken Thighs 2 pounds
- 1 Medium White Onion
- 1 Bunch Parsley chopped
- 1 Cup Kale chopped
- 4 Cloves Garlic
- 1 Lemon juiced & zested
- ¼ Cup Capers
- 1 Tablespoon Olive Oil for sautéing
- 13.5 Ounces Coconut Cream 1 can
- 1 Cup Chicken Broth
- 2 Tablespoons Garlic Powder
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Dice the onion, mince the garlic, chop the parsley and kale, and zest and juice the lemon. Having everything ready makes cooking smooth and prevents overcooking.
- Heat olive oil in a large pot or Dutch oven. Pat chicken thighs dry, season with salt and pepper, and cook 6-7 minutes per side until golden and cooked through. Remove, rest 5 minutes, then chop into bite-sized pieces.
- In the same pot, sauté the onion until translucent, then add garlic for 1 minute. Stir in drained capers, lemon zest, parsley, garlic powder, salt, and pepper, cooking 2-3 minutes to bloom the flavors.
- Stir in fresh lemon juice and zest, and let it saute for a couple of minutes.
- Pour in coconut cream and chicken broth, scraping up any browned bits from the bottom. Bring to a gentle simmer over medium-low heat.
- Add chopped chicken and kale, cooking 3-5 minutes until kale is tender. Taste again, adjust seasoning, then serve with extra parsley and a lemon wedge if desired.
Notes
- Don't Overcook the Chicken: Cook the chicken to 165°F. Use a thermometer to avoid dry, tough meat.
- Use Full-Fat Coconut Cream: Light coconut milk won't give the same rich, creamy texture.
- Let the Chicken Rest: Let it rest for 3-4 minutes before chopping to keep it juicy.
- Build Flavor Layers: Sauté the onion, garlic, and capers fully to deepen the broth's flavor.
Nutrition
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Chloe says
Great twist on chicken piccata!