Chicken Piccata Soup

Prep Time 40 min
Servings 4


  • 1 lb {Foster Farms Simply Raised boneless skinless breast fillets} - cut into ½ inch pieces

  • 1 tablespoon olive oil

  • 1 tablespoon fresh chopped garlic

  • 2 tablespoons chopped shallots

  • 1 tablespoon capers, drained

  • 6 cups chicken broth

  • 4 oz. angel hair pasta

  • ½ cup red bell pepper, sliced 1/8 inch

  • ½ cup yellow bell pepper, sliced 1/8 inch

  • 2 tablespoons chopped Italian parsley

  • ¼ cup fresh lemon juice

  • sea salt

  • black pepper


  • 1. Heat olive oil in a saucepan over medium heat.

    2. Add the chicken and sauté for 4 minutes.

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

    4. Add chicken broth, bring to a simmer for 6 minutes.

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

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

COOK TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F. ALWAYS use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.