Description
This Creamy Winter Lemon Chicken Gnocchi Soup is a comforting, savory dish featuring tender chicken breasts, soft potato gnocchi, fresh kale, and a bright burst of lemon flavor in a rich, creamy broth. Perfect for chilly days, this soup combines hearty ingredients with fresh herbs and citrus for a delightful, wholesome meal.
Ingredients
Scale
Main Ingredients
- 2 lbs organic chicken breasts
- 1 (16 oz) package potato gnocchi
- 5 cups organic chicken stock
- 1 lemon (sliced and juiced)
- 1 ½ cups organic heavy cream
- 4 Tbsps organic all-purpose flour
- 4 garlic cloves, minced
- 4 fresh thyme sprigs
- 2 cups organic kale (de-stemmed and chopped)
- 2 Tbsps olive oil (for sautéing chicken)
- 2 Tbsps unsalted butter (for sautéing garlic and thyme)
- 1/4 cup grated parmesan cheese
- Salt and freshly ground black pepper (to taste)
Instructions
- Sear the chicken: In a large pot over medium heat, heat olive oil and season the chicken breasts with salt and pepper. Sauté them until golden brown, about 5–7 minutes per side. Once cooked through, remove the chicken from the pot and let it rest before slicing it into bite-sized pieces.
- Sauté aromatics: In the same pot, melt the butter. Add the minced garlic and fresh thyme sprigs, sautéing until fragrant, approximately 1–2 minutes. This step infuses the base of your soup with deep flavor.
- Make the roux: Sprinkle the flour into the pot with the garlic and thyme mixture, stirring continuously to combine and cook the flour, which will thicken the soup. Cook for about 1-2 minutes until the flour is lightly golden but not browned.
- Add chicken stock and simmer: Gradually pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a gentle simmer to allow the flavors to meld and the soup to thicken slightly.
- Add gnocchi, lemon slices, and kale: Stir in the potato gnocchi, sliced lemon rounds, and chopped kale. Cook until the gnocchi floats to the surface, about 2–3 minutes, indicating they are tender and done.
- Finish the soup: Stir in the heavy cream, lemon juice, lemon zest, and grated parmesan cheese to add richness and brightness. Add the sliced chicken back to the pot. Taste and adjust the seasoning with salt and pepper as needed. Heat through gently without boiling to keep the cream smooth.
Notes
- For a thicker soup, you can increase the amount of flour slightly or reduce the stock a bit before adding cream.
- Kale can be substituted with spinach or Swiss chard if preferred.
- If you like more lemon flavor, add extra lemon zest or a bit more lemon juice at the end.
- This soup can be made ahead and reheated gently on the stove; add a little extra stock or cream if it thickens too much upon standing.
- Use freshly grated parmesan for best flavor and avoid pre-shredded which often contains anti-caking agents.
