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
Scale
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.
