Description
This Creamy Winter Lemon Chicken Gnocchi Soup is a comforting and flavorful dish perfect for chilly days. Tender sautéed chicken breasts are simmered with potato gnocchi, fresh kale, and lemon slices in a rich, creamy broth. The soup is thickened with a buttery roux and brightened with fresh lemon juice and zest, delivering a perfect balance of heartiness and refreshing citrus notes in every spoonful.
Ingredients
Scale
Protein
- 2 lbs organic chicken breasts
Produce
- 1 lemon (sliced and juiced)
- 4 garlic cloves, minced
- 4 fresh thyme sprigs
- 2 cups organic kale (de-stemmed and chopped)
Dairy
- 1 ½ cups organic heavy cream
- Butter (amount not specified, estimated 2 tablespoons)
- Parmesan cheese (amount not specified, estimated ½ cup grated)
Pantry
- 1 (16 oz) package potato gnocchi
- 5 cups organic chicken stock
- 4 tablespoons organic all-purpose flour
- Olive oil (for sautéing, estimated 2 tablespoons)
- Salt and pepper (to taste, assumed)
Instructions
- Sauté Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper. Sauté the chicken on each side for 5–7 minutes until golden brown and cooked through. Remove from pot and let rest before slicing.
- Sauté Aromatics: In the same pot, melt butter over medium heat. Add minced garlic and fresh thyme sprigs and sauté for 1–2 minutes until fragrant, taking care not to burn the garlic.
- Make Roux: Sprinkle the flour over the garlic and thyme mixture and stir constantly to form a roux. Cook for about 1-2 minutes to eliminate the raw flour taste.
- Add Chicken Stock: Gradually pour in the chicken stock while stirring continuously to prevent lumps. Bring the mixture to a gentle simmer, allowing it to thicken slightly.
- Add Gnocchi, Lemon, and Kale: Stir in the potato gnocchi, sliced lemon pieces, and chopped kale. Cook for 2–3 minutes or until the gnocchi float to the surface, indicating they are done.
- Finish Soup: Add the heavy cream, lemon juice (from the juiced lemon), lemon zest, and grated parmesan cheese to the pot. Stir everything together until well combined and warmed through. Adjust seasoning with salt and pepper to taste.
- Serve: Slice the rested chicken breasts and add to the soup or serve on the side. Garnish with extra thyme or parmesan if desired and serve hot.
Notes
- Use organic ingredients for a fresher, richer flavor.
- If parmesan cheese is unavailable, Pecorino Romano can be a good substitute.
- For a thicker soup, increase the amount of flour slightly when making the roux.
- Gnocchi can be substituted with small pasta like tortellini if preferred.
- Leftovers keep well refrigerated for up to 3 days and reheat gently on stovetop.
