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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Chicken Piccata Soup Recipe

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This recipe for Chicken Piccata Soup is from MOM COOKS, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb boneless skinless breast fillets, cut into ½-inch pieces
1 tbsp olive oil
1 tbsp fresh chopped garlic
2 tbsps chopped shallots
1 tbsp capers, drained
6 cups chicken broth
4 oz orzo or small pasta
½ cup red bell pepper, sliced 1/8 inch
½ cup yellow bell pepper, sliced 1/8 inch
2 tbsps chopped Italian parsley
¼ cup fresh lemon juice
• sea salt
• black pepper
Directions:
Directions:
Heat olive oil in a saucepan over medium heat.

Add the chicken and sauté for 4 minutes.

Add chopped garlic, chopped shallots and capers to the chicken and continue to sauté for about 2 to 3 minutes until internal temperature of thickest piece of chicken reaches 165°F. Always use a meat thermometer to determine the temperature.

Add chicken broth and bring to a simmer. Simmer for 6 minutes.

Break pasta in half and add to sauce pan, stir and bring back to a simmer. Continue to simmer for 3 more minutes.

Remove from heat, stir in red and yellow peppers, parsley and lemon juice. Add sea salt and fresh ground pepper to taste.

 

 

 

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