Description
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
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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.
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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.
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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.
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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
- Serving Size: 1/4 of the recipe
- Calories: 550kcal
- Sugar: 6g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg