I made a wonderful Italian dish into a soup, 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!
- 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!