If you’re looking for a cozy, heartwarming meal that feels like a hug in a bowl, this Creamy Winter Lemon Chicken Gnocchi Soup Recipe is exactly what you need. It combines tender chicken, pillowy gnocchi, and a bright, citrusy lemon twist all swimming in a rich, creamy broth. Perfect for chilly nights when you want something comforting but with a fresh kick, this soup balances luxurious creaminess with vibrant winter greens and a zesty splash of lemon that lifts the whole dish. Every spoonful invites you into a world of cozy indulgence, making it an instant favorite you’ll want to keep coming back to.
Ingredients You’ll Need
Simple ingredients come together in this soup to create a symphony of flavors and textures. Each one plays an essential role—from the tender chicken and soft gnocchi providing body and heartiness, to the bright lemon and fresh kale adding zing and color. These ingredients are easy to find at any grocery store, and the magic truly happens when they all mingle in the pot.
- Organic chicken breasts (2 lbs): Provides tender, juicy protein that serves as the hearty base of the soup.
- Potato gnocchi (16 oz): Gives the soup a lovely pillowy texture that’s fun to bite into.
- Organic chicken stock (5 cups): Creates the flavorful, warming broth that ties everything together.
- Lemon (1, sliced and juiced): Adds a fresh, citrusy brightness that cuts through the richness beautifully.
- Organic heavy cream (1 ½ cups): Brings the luscious, silky texture that makes the soup utterly comforting.
- Fresh kale: Offers a hearty, slightly earthy green note and a pop of winter freshness.
- Parmesan cheese: Finishes the soup with a nutty, savory depth that enhances every spoonful.
- Olive oil, butter, garlic, thyme, salt, and pepper: Essential aromatics and seasonings that build layers of flavor.
How to Make Creamy Winter Lemon Chicken Gnocchi Soup Recipe
Step 1: Cook the Chicken
Start by heating olive oil in a large pot over medium heat. Season your chicken breasts simply with salt and pepper, then brown them until they develop a gorgeous golden crust and are cooked through. This step locks in the juiciness so each bite is flavorful and tender. Once cooked, set the chicken aside—don’t worry, it’s about to join the party again soon!
Step 2: Sauté Aromatics and Lemon
In the same pot, melt some butter, then add minced garlic, fresh thyme, and lemon slices. Sauté until everything is fragrant and aromatic — this creates the flavorful foundation and infuses the soup with bright citrus notes that feel refreshing but soothing at once.
Step 3: Build the Broth Base
Whisk in flour to the sautéed aromatics to create a subtle roux. Gradually pour in the chicken stock while whisking continuously, which ensures a smooth and velvety broth without lumps. Bring this mixture up to a gentle boil, allowing it to thicken slightly — this is where the soup starts to get that creamy body we all love.
Step 4: Add Gnocchi and Chicken
Drop in your potato gnocchi along with the cooked chicken pieces. Simmer the soup gently until the gnocchi float to the surface, signaling they’re perfectly tender and cooked. This step melds the soft, pillowy gnocchi with the savory chicken, creating that cozy texture contrast that’s impossible to resist.
Step 5: Finish with Cream, Greens, and Cheese
Stir in the heavy cream, chopped fresh kale, lemon juice, and a generous handful of Parmesan cheese. Heat everything through, allowing the cream to enrich the broth while the kale wilts just enough to keep its bright green color and slight bite. The lemon juice adds a final zing that wakes up all the flavors beautifully.
Step 6: Serve and Garnish
Ladle your steaming soup into bowls and finish with a sprinkle of fresh parsley for color and an extra herbaceous note. This finishing touch elevates the presentation and adds a fresh herbal lift that complements the lemon and thyme perfectly.
How to Serve Creamy Winter Lemon Chicken Gnocchi Soup Recipe
Garnishes
Enhance your soup with toppings like freshly grated Parmesan, a drizzle of extra virgin olive oil, or crisp croutons for added texture. A pinch of cracked black pepper or some chopped fresh herbs like basil or parsley can brighten each bowl and personalize your serving.
Side Dishes
Pair this soup with crusty artisan bread or a warm garlic baguette to soak up every last drop of that luscious broth. A simple mixed green salad with lemon vinaigrette works beautifully, echoing the fresh lemon notes in the soup while adding a crisp contrast.
Creative Ways to Present
For a fun twist, serve this Creamy Winter Lemon Chicken Gnocchi Soup Recipe in mini bread bowls or rustic ramekins for individual portions. You could also layer small bowls with kale and chicken first, then pour the warm broth and gnocchi on top tableside to create visual appeal and a slight theatrical touch.
Make Ahead and Storage
Storing Leftovers
This soup stores wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen, making leftovers even tastier — just give it a good stir before reheating as the gnocchi can settle at the bottom.
Freezing
You can freeze this soup, but keep in mind that the creamy texture and gnocchi may change slightly upon thawing. To freeze, cool the soup completely, then transfer to freezer-safe containers. Use within 2 months for best quality and defrost gently in the refrigerator overnight before reheating.
Reheating
Warm the soup gently on the stovetop over low to medium heat, stirring frequently to prevent scorching and to bring everything back to that luscious creamy consistency. Add a splash of chicken stock or cream if it feels too thick, as gnocchi tend to absorb liquid as it sits.
FAQs
Can I use store-bought rotisserie chicken instead of cooking chicken breasts?
Absolutely! Using rotisserie chicken is a fantastic shortcut that works well. Just shred the meat and add it during the step when you add the cooked chicken back into the soup to save time.
Is it possible to make this soup dairy-free?
Yes! Swap out the heavy cream for coconut cream or a plant-based cream alternative, and replace Parmesan with nutritional yeast or a dairy-free cheese for a similar umami flavor.
Can I prepare this soup in advance and reheat it for guests?
Definitely. This soup actually tastes great the next day once flavors have had time to meld. Just be sure to reheat gently to keep the cream from breaking and consider adding fresh herbs or lemon juice at the end.
What can I substitute for kale if I don’t have any?
Other hearty greens like spinach, Swiss chard, or collard greens work beautifully as substitutes. Add them later in the cooking process so they don’t overcook and stay vibrant.
Why does the soup sometimes turn watery when reheated?
The gnocchi absorbs liquid as it cools and when frozen/thawed, causing the broth to seem thinner. Adding a bit of cream or simmering the soup a few minutes longer helps re-thicken it nicely.
Final Thoughts
There’s something truly delightful about this Creamy Winter Lemon Chicken Gnocchi Soup Recipe—it’s cozy and comforting yet fresh and lively thanks to the lemon and kale. Whether you’re cooking for a family dinner, meal prepping for the week, or serving guests who crave something satisfying but special, this soup always hits the mark. Give it a try and let it become your new go-to comfort food for those chilly days!
Print
Creamy Winter Lemon Chicken Gnocchi Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Winter Lemon Chicken Gnocchi Soup is a comforting and hearty dish perfect for chilly days. Tender organic chicken breasts, pillowy potato gnocchi, fresh kale, and a bright lemony cream broth come together to create a rich, satisfying soup ideal for family dinners or meal prepping.
Ingredients
Protein
- 2 lbs organic chicken breasts
Produce
- 1 lemon (sliced and juiced)
- Fresh kale (about 2 cups, chopped)
- 2 cloves garlic (minced)
- Fresh thyme (about 1 tablespoon, chopped)
- Parsley (for garnish)
Dairy
- 1 ½ cups organic heavy cream
- Parmesan cheese (½ cup grated)
- 2 tbsp butter
Pantry
- 16 oz potato gnocchi
- 5 cups organic chicken stock
- 2 tbsp olive oil
- 2 tbsp all-purpose flour
- Salt and pepper (to taste)
Instructions
- Cook the chicken: In a large pot, heat olive oil over medium heat. Season the chicken breasts generously with salt and pepper. Place them in the pot and cook until golden brown on both sides and cooked through, about 6-8 minutes per side depending on thickness. Remove the chicken and set aside.
- Sauté aromatics: Reduce heat to medium-low. In the same pot, add butter, minced garlic, chopped thyme, and lemon slices. Sauté for 2-3 minutes until fragrant and the garlic is softened, being careful not to burn the garlic.
- Create the base: Sprinkle the flour over the butter mixture and whisk continuously for about 1-2 minutes to cook out the raw flour taste. Slowly pour in the chicken stock while whisking to avoid lumps. Increase heat to medium and bring the soup to a gentle boil, stirring frequently until slightly thickened.
- Add gnocchi and chicken: Add the potato gnocchi to the boiling soup. Shred or chop the cooked chicken into bite-sized pieces and add it back into the pot. Simmer until the gnocchi float to the surface, about 2-3 minutes, indicating they are cooked through.
- Finish the soup: Stir in the heavy cream, chopped kale, lemon juice, and grated Parmesan. Cook for another 2-3 minutes until the kale is wilted and everything is heated thoroughly. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley. Serve warm for a cozy, flavorful meal.
Notes
- Use fresh organic ingredients when possible for the best flavor and nutrition.
- To make the soup lighter, substitute half-and-half for heavy cream.
- If you cannot find fresh gnocchi, frozen gnocchi works well—just add a minute or two to cooking time if needed.
- For a gluten-free option, use gluten-free flour or cornstarch in place of all-purpose flour.
- This soup stores well in the fridge for up to 3 days and can be frozen without the cream, adding it fresh when reheating.
