Chicken Piccata Soup
6 servings

Vegetables & Aromatics:
2 tbsp butter unsalted
1 medium yellow onion diced
2 medium carrots diced
2 stalks celery diced
2 cloves garlic minced

Soup Base:
8 cups chicken broth low-sodium
1.5 cups orzo

Finishing:
2 cups shredded chicken
0.5 cup heavy cream
zest of lemon 1 lemon
2 juice of lemons
1 tsp dried oregano
salt and pepper to taste
2 tbsp fresh parsley chopped

Melt butter in a large pot over medium heat. Add onion, carrots, and celery; cook stirring occasionally until softened and lightly fragrant, about 5–6 minutes.

Add garlic and cook for about 1 minute until fragrant.

Pour in chicken broth and bring to a boil.

Stir in orzo, reduce heat to a simmer, and cook stirring occasionally until orzo is tender, about 8–10 minutes.

Stir in shredded chicken, heavy cream, lemon zest, lemon juice, and oregano. Simmer 2–3 minutes, then season with salt and pepper.

Remove from heat and stir in parsley.
1 tsp dried oregano

Notes
This soup is best enjoyed fresh but also reheats beautifully. Store leftovers in airtight containers.

For extra brightness, add a squeeze of lemon before serving and garnish with additional parsley.