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Creamy Winter Lemon Chicken Gnocchi Soup

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This cozy and flavorful soup is the ultimate comfort food, combining baked lemon chicken, fluffy gnocchi, and the bright zest of lemon in a creamy, hearty broth. Perfect for chilly winter days with gluten-free and vegan options available!

Ingredients

Scale

For the Baked Lemon Chicken:

  • 2 lbs organic chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 lemon, sliced thin
  • 1 teaspoon lemon zest
  • Sea salt and black pepper, to taste

For the Soup:

  • 1 (16 oz) package potato gnocchi (homemade or store-bought)
  • 2 tablespoons unsalted butter
  • 4 garlic cloves, minced
  • 4 fresh thyme sprigs
  • 2 teaspoons All-Purpose Blend (or use a mix of garlic powder, onion powder, paprika, and dried herbs)
  • 1 teaspoon sea salt
  • 4 tablespoons organic all-purpose flour
  • 5 cups organic chicken stock/broth
  • 1 lemon, freshly squeezed
  • 1 teaspoon lemon zest
  • 1½ cups organic heavy cream
  • 2 cups organic kale, de-stemmed and chopped
  • 1 cup freshly grated Parmesan cheese

Instructions

  • Bake the Lemon Chicken:
    • Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
    • Arrange chicken breasts side by side on the prepared baking sheet. Drizzle with olive oil and season with salt and black pepper.
    • Sprinkle lemon zest over the chicken and place lemon slices on top and in between the breasts.
    • Bake for 15–20 minutes, flipping halfway through, until golden brown and cooked through.
    • Let the chicken cool slightly, then slice into medium-thin pieces.
  • Make the Soup Base:
    • In a medium-sized Dutch oven or large pot, melt butter over medium-high heat.
    • Add minced garlic and sauté for 1–2 minutes until fragrant.
    • Stir in the flour, salt, and All-Purpose Blend, cooking for 1 minute to create a roux.
  • Build the Soup:
    • Gradually add chicken stock, stirring frequently to avoid lumps. Cook until the mixture thickens slightly.
    • Stir in heavy cream, lemon juice, lemon zest, kale, thyme sprigs, baked chicken slices, and gnocchi.
  • Simmer the Soup:
    • Let the soup simmer for 10–12 minutes, stirring occasionally, until the gnocchi is fully cooked (it will float to the top).
    • Add Parmesan cheese and stir until melted and creamy. Simmer for an additional 1–2 minutes.
  • Serve:
    • Remove thyme sprigs and ladle the soup into bowls.
    • Serve immediately with crusty bread or a side salad, if desired.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for 2–3 days or freeze for 4–6 months. To reheat, thaw overnight in the refrigerator and warm gently on the stovetop.
  • Adjust Flavors: Customize the spices and lemon intensity to your liking.
  • Homemade Gnocchi: For a personal touch, try making your own gnocchi.
  • Gluten-Free Option: Use gluten-free gnocchi and flour for a celiac-friendly version.
  • Vegan Option: Replace chicken with chickpeas or tofu, heavy cream with coconut cream, and Parmesan with vegan cheese.

Nutrition

Find it online: https://deliceflash.com/creamy-winter-lemon-chicken-gnocchi-soup/