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Finished chicken piccata soup in a pan.
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5 from 1 vote

Chicken Piccata Soup

This Chicken Piccata Soup takes everything you love about the classic Italian dish and turns it into a cozy soup in 30 minutes. Bright lemon, briny capers, and tender chicken in a coconut cream broth that tastes indulgent but light.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American, Italian
Diet: Gluten Free
Servings: 4 Servings
Calories: 767kcal
Author: Emmy Clinton

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

Calories: 767kcal | Carbohydrates: 18g | Protein: 34g | Fat: 65g | Saturated Fat: 38g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 167mg | Sodium: 1252mg | Potassium: 908mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1880IU | Vitamin C: 44mg | Calcium: 86mg | Iron: 5mg
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