Lemon Chicken Gnocchi Soup (Printable Version)
# What You'll Need:
→ Lemon-Baked Chicken
01 -
2 pounds of chicken breasts, organic if possible
02 -
2 tablespoons olive oil, extra virgin
03 -
1 lemon, thinly sliced
04 -
1 teaspoon of lemon zest, fresh
05 -
Salt and black pepper to your taste
→ Soup Starter
06 -
16 ounces of gnocchi, supermarket-bought or homemade
07 -
2 tablespoons unsalted butter
08 -
4 cloves of garlic, finely chopped
09 -
4 sprigs of fresh thyme
10 -
2 teaspoons of any all-purpose spice mix
11 -
1 teaspoon of fine sea salt
→ Soup Final Touches
12 -
4 tablespoons all-purpose flour, organic if desired
13 -
5 cups of chicken broth or stock, organic if preferred
14 -
Juice from 1 fresh lemon
15 -
1 teaspoon of freshly grated lemon zest
16 -
1 1/2 cups of heavy cream, organic
17 -
2 cups kale, stems removed and chopped into small pieces
18 -
1 cup parmesan cheese, grated just before use
# Preparation Steps:
01 -
Set your oven to 400°F. Arrange the chicken breasts on a baking tray lined with parchment or foil. Season with salt, pepper, olive oil, lemon zest, and lemon slices. Bake for around 15 to 20 minutes, flipping halfway, until the chicken is golden and fully cooked. Let it cool a bit, then slice it up.
02 -
Melt the butter in a big pot or dutch oven on medium-high heat. Add your minced garlic and sauté until it smells fragrant, about 1 to 2 minutes. Sprinkle in the flour with the spice mix and salt, stirring until it’s all evenly combined.
03 -
Pour the chicken stock in slowly while stirring to avoid clumps. Add the kale, cream, thyme sprigs, lemon juice, lemon zest, gnocchi, and your sliced baked chicken. Let it all gently cook for 10-12 minutes until the gnocchi floats and is soft.
04 -
Toss in the parmesan cheese and stir until it fully melts, making the soup creamy. Cook an extra 1-2 minutes if needed. Take out the thyme sprigs and serve while it’s steaming hot, maybe with some crusty bread or a side salad.
# Additional Tips:
01 -
Store leftovers for up to 2-3 days in the fridge or freeze for 4-6 months.
02 -
Switch to gluten-free gnocchi and check other items to make this GF-friendly.
03 -
Go vegan by swapping chicken with plant-based options and heavy cream with coconut milk or cream.
04 -
Make an all-purpose blend by mixing equal parts garlic powder, parsley, oregano, thyme, black pepper.