This recipe guides you through creating a flavorful Chicken Piccata Soup in a single pot, combining the zesty essence of lemon and the savory punch of capers with tender chicken. Potatoes lend a creamy texture to the broth, resulting in a rich and satisfying meal that's quick to prepare.
Savor the Zest: A One-Pot Wonder for Busy Weeknights
Building the Flavor Foundation: Sautéing Aromatics
Begin your culinary journey by heating two tablespoons of olive oil in a large saucepan over medium-high heat. Introduce the chopped carrots and finely diced yellow onion, stirring occasionally until they soften, a process that takes approximately four minutes. Next, add the minced garlic and 1½ teaspoons of lemon zest, stirring continuously until a fragrant aroma fills your kitchen, which should take about one minute. This initial step creates a robust aromatic base for your soup.
Crafting the Hearty Broth: Simmering and Thickening
Pour in five cups of low-sodium chicken broth, followed by the diced russet potatoes, three tablespoons of lemon juice, one teaspoon of ground pepper, and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat, then reduce the heat to maintain a lively simmer. Cover the saucepan and allow it to cook until the potatoes are tender, typically around 10 minutes. Once cooked, use a potato masher to achieve a mostly smooth consistency, leaving some delightful chunks for texture.
Integrating the Star Ingredients: Chicken and Capers
Stir in three cups of shredded cooked chicken and the coarsely chopped, rinsed nonpareil capers. Continue to simmer the soup, uncovered, over medium-low heat for about five minutes, ensuring the chicken is thoroughly heated through and the flavors meld beautifully.
The Finishing Touches: Spinach and Creaminess
Remove the soup from the heat and stir in one (5-ounce) package of chopped baby spinach. Let it stand for about one minute, or until the spinach has just wilted. Finally, gently mix in 1½ cups of half-and-half to achieve a rich, creamy finish. Ladle the soup into six bowls and, if desired, garnish with additional ground pepper and a sprinkle of fresh lemon zest for an extra burst of flavor. This delightful soup can be refrigerated in an airtight container for up to three days, making it perfect for meal prep.
