Chicken soup. Truly loved by all! Now I’ve made a wonderful Italian dish, chicken piccata, into a chicken piccata soup! Another great chicken soup with an Italian dish twist is Chicken Marsala, and it’s THE most popular post I’ve ever shared on Facebook. Seen by over 160k and shared over 1,300 times!
With that popularity, I thought I’d take another loved Italian dish, Chicken Piccata, and make it also into a soup. There’s nothing about this soup that not fabulous. And, you’ll think you’re eating the traditional dish, but using a spoon so as not to miss one bit of the broth!
Chicken PIccata Soup Some History of Piccata
Source: Wiki “Chicken piccata with a side of spaghettiPiccata is an Italian word, the feminine form of the word piccato, meaning “annoyed”. It is a translation of the French piqué, participle of piquer. When used in reference to a way of preparing food, particularly meat or fish, it means “sliced, sautéed, and served in a sauce containing lemon, butter and spices”. In Italian, scaloppine refers to a thin escalope of meat, and piccata constitutes one cooking method for this cut of meat.
Traditionally, Italians prepare piccata using veal (piccata di vitello al limone) or frittura piccata, particularly in the Milanese region  swordfish (pesce spada con capperi e limone). However, the best known dish of this sort in the US uses chicken (chicken piccata).”
- 4 chicken thighs (1.5 to 2 lbs.), bone-in, skin on
- 32 oz. chicken broth, divided
- 4 ½ cups water, divided
- 2 tsp. garlic powder
- 1 tsp. onion powder
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 1/2 tsp. sea salt
- 3 cups wide egg noodles
- 1/4 cup flour, all purpose
- 1 cup parmesan reggiano, freshly grated (plus more for garnish)
- 1/4 cup capers, drained
- 1/3 cup Italian parsley, roughly chopped
- 1 lemon, juice for garnish
- In a large stock pot or cast iron pot, add 3 cups of chicken broth and 3 ½ cups of water, chicken thighs, garlic powder, onion powder, oregano, basil, and salt.
- Turn heat to high, cover (lid askew) and let it come to a roaring boil for about 15 minutes. Reduce heat to medium, cover with a lid, and cook the chicken about 60-75 minutes or until the meat is tender and can be easily pulled from the bone.
- Using tongs, remove the meat to a dish leaving the broth in the pot. Add the egg noodles to the broth. Turn heat to low, cover and cook about 7 minutes until the noodles are getting tender. Meanwhile, remove the skin from the chicken pieces and discard. Remove the meat from the chicken and set aside.
- Take the bones, put in a smaller pot, add the remaining water and chicken broth, cover with a lid, turn heat to medium and cook another 15 minutes.
- Remove the bones. Shake off any meat that might easily fall off. Add the flour to the hot broth and whisk vigorously making a thickening mixture. Add to the large pot of noodles and blend.
- Add the Parmesan and blend in. Finally, add the shredded chicken, capers and parsley and blend well. Cover and let the soup rest on simmer about 20 minutes.
- Ready to serve with a splash of fresh lemon juice and another grating of parmesan reggiano!