Creamy Winter Lemon Chicken Gnocchi Soup
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Creamy Winter Lemon Chicken Gnocchi Soup
This Creamy Winter Lemon Chicken Gnocchi Soup is cozy comfort food with a bright, fresh twist! Tender baked lemon-herb chicken, pillowy potato gnocchi, hearty kale, and freshly grated Parmesan come together in a rich, creamy broth infused with fresh lemon juice, lemon zest, garlic, Italian herbs, and plenty of savory flavor. Dairy-free, Gluten-free, Vegan, Make Ahead, + Freeze Options!
You might have caught on to my love for tossing gnocchi into soups like my 'Marry Me’ Tuscan Chicken Gnocchi Soup and Creamy Garlic Chicken Gnocchi Soup. I’ve been all about embracing the cozy winter vibes before spring sneaks in. This Creamy Winter Lemon Chicken Gnocchi Soup recipe? It’s everything I adore about this time of year—nourishing, tangy with lemon, and oh-so-creamy and comforting. Perfect for those chilly days!
Gnocchi is my absolute favorite for adding some substance to a dish; its fluffy, pillowy texture is just irresistible! If you're a fan like me, you've got to give my Baked Tuscan Chicken and Gnocchi, Skillet Baked Cheesy Pumpkin Gnocchi, and Skillet Baked Cheesy Pumpkin Gnocchi dishes a try next! They're sure to be a hit! Perfect for chilly fall and winter nights, this creamy chicken gnocchi soup strikes the perfect balance between hearty and fresh. Heavy cream and Parmesan create a velvety broth, while fresh lemon cuts through the richness and adds brightness to every spoonful. Add the tender gnocchi, roasted chicken, and kale, and you've got a satisfying one-pot-inspired dinner that's cozy enough for weeknights yet special enough for Sunday dinner.
Overall, this creamy winter soup is creamy, velvety + flavorful. It's definitely family-friendly, comfort food in a bowl, includes simple steps, and can totally be personalized based on preference----i.e. sub with your favorite side dish or eat without meat by just enjoying it with the gnocchi or substitute with something more "meaty" like tortellini. Can also be made using vegan or gluten-free ingredients for those who are sensitive to specific ingredients. Be sure to see this beauty (and other recipes) come to life via IG Reels for a nice visual!
Jump to:
- Why You'll Love This Lemon Chicken Gnocchi Soup
- Why Lemon Works So Well in Creamy Chicken Soup
- A Quick Note About Adding Lemon to Creamy Soup
- How to Make Creamy Winter Lemon Chicken Gnocchi Soup
- Ingredients
- SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS GNOCCHI DISH!
- Tips for the Best Creamy Chicken Gnocchi Soup
- What is Gnocchi and How Do You Make It?
- Topping Ideas for Creamy Lemon Chicken Gnocchi Soup
- Easy Lemon Chicken Gnocchi Soup Variations
- How to Thicken Soup in General
- Why Won't My Cheese Melt in the Soup?
- What to Serve with Lemon Chicken Gnocchi Soup
- How to Keep Creamy Gnocchi Soup From Getting Too Thick
- Common Q + A's For Creamy Winter Lemon Chicken Gnocchi Soup
- More Comforting Soup Recipes to Try this Season!
- MADE OUR RECIPE(S)?
- Creamy Winter Lemon Chicken Gnocchi Soup
Why You'll Love This Lemon Chicken Gnocchi Soup
- Cozy Without Feeling Too Heavy. Heavy cream, Parmesan, and potato gnocchi give this soup plenty of comforting richness, while fresh lemon juice and zest add brightness that helps balance the creamy broth.
- Lemon Flavor in Every Layer. Instead of simply squeezing lemon into the finished soup, this recipe layers it throughout. The chicken roasts with fresh lemon and zest, while additional lemon juice and zest flavor the creamy broth.
- Pillowy Gnocchi Make It Extra Comforting. Soft potato gnocchi transform an everyday creamy chicken soup into something extra hearty. Plus, you don't need to cook a separate pot of pasta.
- The Chicken Gets Its Own Flavor. Rather than adding plain cooked chicken to the soup, the chicken breasts are baked with olive oil, fresh lemon, Italian seasoning, smoked paprika, and chicken stock first. That means the protein is flavorful before it ever reaches the soup.
- Plenty of Garlic + Herbs. Garlic, thyme, parsley, oregano, basil, onion powder, and black pepper give the creamy broth plenty of savory depth.
- Kale Adds Color + Texture. Fresh kale helps break up the richness of the creamy broth while adding beautiful color and a slightly hearty bite.
- Made for Soup Season. This is exactly the kind of cozy winter soup you'll want when it's cold outside: creamy, hearty, warming, and comforting while still having that pop of fresh citrus.
Why Lemon Works So Well in Creamy Chicken Soup
The combination might sound unexpected if you're used to traditional chicken gnocchi soup, but lemon + cream + Parmesan work beautifully together when balanced correctly.
Heavy cream and Parmesan bring fat, richness, and savory flavor. Fresh lemon provides acidity and brightness, preventing all that richness from feeling too heavy. Garlic and herbs bridge the two together, while chicken provides a savory foundation.
That's also why this soup is particularly nice during winter. You still get everything you want from a bowl of creamy comfort food, but the fresh citrus keeps each spoonful bright and flavorful.
A Quick Note About Adding Lemon to Creamy Soup
When working with citrus and dairy, temperature matters. Avoid vigorously boiling the soup after the heavy cream and lemon have been incorporated, since excessive heat combined with acidity can encourage dairy to separate.
For an especially fresh lemon finish, you can build the soup with some of the lemon earlier and adjust the final amount of fresh lemon juice toward the end of cooking, tasting as you go.
The goal isn't for the soup to taste sharply sour. You want enough lemon to cut through the creamy Parmesan broth while still letting the chicken, garlic, herbs, and gnocchi shine.
How to Make Creamy Winter Lemon Chicken Gnocchi Soup
To make this creamy gnocchi soup, you'll start by baking you lemon chicken, if you. Then to finish the soup, you'll need a pot on the stove to sauté the garlic followed by the flour and seasonings. The chicken, chopped kale, gnocchi, along with the remaining ingredients go into the pot for the soup. Let it simmer a bit more, add the cheese, and wallah! Nice, creamy results.
Ingredients
Here's what you need to make this Creamy Winter Lemon Chicken Gnocchi Soup at home:
- Chicken Breasts. Boneless chicken breasts provide plenty of lean protein and are easy to slice or shred once baked. For even more lemon-garlic flavor, you can marinate the chicken beforehand in a lemon garlic herb marinade.
- Extra Virgin Olive Oil. Olive oil helps keep the chicken moist while allowing the seasonings to coat the surface evenly.
- Fresh Lemon. Thin slices of lemon roast alongside the chicken, infusing it with fresh citrus flavor.
- Lemon Zest. Optional lemon zest intensifies the citrus flavor without adding additional liquid or acidity. TIP: Zest the lemon before juicing or slicing whenever possible—it's much easier!
- Italian Seasoning. Italian seasoning brings together herbs that naturally complement chicken, lemon, Parmesan, and the herbs used later in the soup.
- Smoked Paprika. A little smoked paprika gives the chicken extra savory depth and subtle smokiness without competing with the lemon.
- Chicken Stock. Chicken stock adds moisture to the baking dish while reinforcing the savory chicken flavor.
- Potato Gnocchi. Soft, pillowy potato gnocchi make this soup especially hearty and comforting. Homemade or a good-quality store-bought gnocchi will work. Because gnocchi cooks quickly, avoid adding it too early or letting it simmer excessively once tender.
- Fresh Garlic. Four cloves of minced garlic add plenty of savory flavor and pair especially well with lemon, herbs, Parmesan, and chicken. Let the garlic become fragrant without allowing it to burn, which can introduce bitterness.
- All-Purpose Flour. Flour helps thicken the broth and gives this soup its creamy, velvety consistency. Cooking the flour briefly before adding the liquid also helps eliminate any raw flour taste.
- Fresh Lemon Juice. Freshly squeezed lemon juice provides the brightness that makes this soup different from a traditional creamy chicken gnocchi soup. TIP: Because dairy and acid can sometimes be tricky together, avoid aggressively boiling the soup after adding your cream and lemon. Gentle heat is your friend.
- Herbs + Seasonings. The soup gets layers of savory flavor from black pepper, garlic powder, dried thyme, parsley, oregano, basil, onion powder, and sea salt.
- Chicken Stock. Chicken stock forms the savory backbone of the soup. A good-quality stock makes a noticeable difference since you're using several cups.
- Heavy Cream. Heavy cream transforms the chicken broth into a rich, silky cream soup and provides enough richness to stand up to the lemon.
- Kale. De-stemmed and chopped kale adds color, texture, and a hearty green element. Removing the tough stems helps ensure you're left with tender leaves once the soup is finished.
- Freshly Grated Parmesan. Parmesan adds salty, nutty, savory flavor and another layer of creaminess.
SHOP MY FAVORITE TOOLS FOR COOKING, ESPECIALLY FOR THIS GNOCCHI DISH!
Here, I've curated a list of cooking + baking essentials that I use to achieve my favorite baked goods or cooked meals, especially with this Creamy Winter Lemon Chicken Gnocchi Soup recipe. Everything from my fave baking sheet, dutch ovens, immersion hand-blender, mixing bowls, and more. SEE THEM HERE!
Tips for the Best Creamy Chicken Gnocchi Soup
Creamy soups are simple, but a few small techniques can make a huge difference in the final texture and flavor.
Don't Overcook the Gnocchi
Potato gnocchi cooks surprisingly quickly. Add it toward the later stages of cooking and simmer just until tender and pillowy. Overcooking can cause the gnocchi to become overly soft and eventually begin breaking apart.
Cook the Flour Before Adding Stock
After adding the flour, allow it to cook briefly with the oil and garlic before gradually whisking in your chicken stock. This removes the raw flour taste and creates the foundation for a smooth, creamy broth.
Add the Stock Gradually
Slowly whisking the chicken stock into the flour mixture helps prevent lumps and gives you a much smoother soup base.
Keep the Heat Gentle After Adding Cream
Once the heavy cream goes in, avoid vigorously boiling the soup. A gentle simmer helps maintain that velvety texture and is especially important because you're also working with acidic lemon juice.
Add Parmesan Over Lower Heat
Freshly grated Parmesan melts best over gentle heat. Adding it gradually and stirring between additions helps it incorporate smoothly instead of clumping.
Don't Overdo the Lemon All at Once
Fresh lemons vary in size and acidity. Add the lemon juice gradually, taste, and adjust until you have enough brightness to balance the cream without making the soup overly tart.
Remove the Kale Stems
Those thick kale stems can remain tough even after the leaves have softened. Strip the leaves from the stems before chopping for a more pleasant texture.
Let the Soup Rest
Your soup will naturally thicken slightly as it sits, especially because of the flour, Parmesan, and starch from the gnocchi.
If it becomes thicker than you'd like, simply stir in additional chicken stock or a small splash of cream.
What is Gnocchi and How Do You Make It?
Gnocchi are basically Italian dumplings made with flour, eggs, and potatoes---unless they are egg-free like this one that I purchased from Delallo foods. When it comes to making your own gnocchi, the process is done is fairly a few steps. It starts with boiling and mashing the potatoes, combining the ingredients together and kneading them into a ball, shaping the dough, cutting them into pieces, and boiling and draining the gnocchi. For a great recipe, check out AllRecipes.com.
Topping Ideas for Creamy Lemon Chicken Gnocchi Soup
While I love this Creamy Winter Lemon Chicken Gnocchi Soup dinner as-is, straight from the pot, you can dress it up with toppings if you like.
For extra flavor, color, and texture, you can try:
- Candied bacon (If you eat meat)
- Dollops of Pesto Sauce
- Chopped nuts, such as toasted pecans or walnuts
- Homemade croutons
- Sliced jalapeños for a bit more heat
- Herb roasted tomatoes
- Roasted pumpkin seeds for texture
- More parmesan cheese
- Crispy sage leaves
- Toasted panko bread crumbs
Easy Lemon Chicken Gnocchi Soup Variations
One of the best things about this creamy chicken gnocchi soup is how easily you can adapt it based on what's already in your kitchen.
Lemon Chicken + Spinach Gnocchi Soup
Swap the kale for fresh baby spinach. Spinach wilts much faster, so stir it in during the final few minutes of cooking.
Tuscan-Style Chicken Gnocchi Soup
Add chopped sun-dried tomatoes along with the kale and finish with plenty of Parmesan for a Tuscan-inspired variation.
Mushroom Chicken Gnocchi Soup
Sauté sliced cremini or baby bella mushrooms until golden before adding the garlic and flour. Their earthy flavor works beautifully with thyme, Parmesan, and cream.
Extra-Lemony Gnocchi Soup
For stronger citrus flavor without making the broth overly acidic, increase the lemon zest before dramatically increasing the juice.
You can also serve individual bowls with lemon wedges so everyone can adjust the brightness themselves.
Spicy Lemon Chicken Gnocchi Soup
Add crushed red pepper flakes, cayenne, or a little Calabrian chili for heat. Spiciness works particularly well against the creamy Parmesan broth.
Chicken Thigh Gnocchi Soup
Replace the chicken breasts with boneless, skinless chicken thighs for an especially juicy, flavorful variation.
Rotisserie Chicken Shortcut
When you're short on time, skip baking the chicken and use shredded cooked or rotisserie chicken instead. Stir it into the soup toward the end so it heats through without drying out.
Vegetarian Lemon Gnocchi Soup
Omit the chicken and replace the chicken stock with vegetable stock. Add mushrooms, white beans, or additional vegetables to make the soup more substantial.
How to Thicken Soup in General
While many soups are thickened for texture, what you use as a thickening agent is solely up to you. All in all, it depends on how you like it! Use 1 tablespoon at a time mixed with 1 tablespoon of water to dilute. Then pour the mixture into the soup, simmering for an additional few minutes to activate the thickener.
Why Won't My Cheese Melt in the Soup?
It's so important to use freshly grated parmesan cheese for the creamiest results in your creamy chicken gnocchi soup. While you can use shredded cheese, it won't melt as seamlessly because it has a special "coating", which prevents it from melting smoothly.
NOTE: If you only have shredded cheese, then I recommend adding it the soup while it's simmering in the last 5 minutes or so, stirring until melted and then topping it immediately after serving it into bowl(s).
What to Serve with Lemon Chicken Gnocchi Soup
Because this soup already contains chicken, gnocchi, greens, and a creamy broth, it can absolutely stand alone as a complete meal. If you want to round things out, I recommend keeping the sides relatively simple.
Crusty Bread: A warm baguette, sourdough loaf, or artisan bread is perfect for soaking up every last bit of that lemon-Parmesan broth.
Garlic Bread: For full comfort-food mode, serve the soup with homemade garlic bread or cheesy garlic toast.
Simple Green Salad: A crisp salad helps balance the richness of the soup. Try mixed greens with cucumber and a light vinaigrette rather than another heavy, creamy dressing.
Roasted Vegetables: Roasted broccoli, asparagus, Brussels sprouts, or green beans make easy vegetable sides—especially for a winter dinner.
Caesar Salad: Chicken, Parmesan, and lemon already work beautifully with Caesar flavors, making a crisp Caesar salad a natural pairing.
Homemade Dinner Rolls: Soft, buttery dinner rolls are especially good if you're serving this chicken gnocchi soup for Sunday dinner or entertaining.
How to Keep Creamy Gnocchi Soup From Getting Too Thick
Don't be surprised if your leftover soup is considerably thicker the next day. Gnocchi contains starch and will continue absorbing some of the broth while refrigerated.
When reheating, gradually stir in additional chicken stock until the soup returns to your preferred consistency. You can also add a splash of heavy cream if you want to restore some of its richness.
If you're intentionally making the soup ahead, another option is to prepare the creamy lemon chicken soup base and cook the gnocchi closer to serving time. This helps preserve the pillowy texture of the gnocchi and keeps it from absorbing too much broth overnight.
The same trick works for meal prep: keep extra cooked gnocchi separate when possible and combine it with individual portions as you reheat them.
Common Q + A's For Creamy Winter Lemon Chicken Gnocchi Soup
Absolutely! Replace the heavy cream with full-fat coconut milk or an unsweetened dairy-free heavy cream alternative. For the Parmesan, use your favorite dairy-free Parmesan or nutritional yeast to add a little cheesy, savory flavor.
Just make sure your potato gnocchi is also dairy-free, since ingredients vary by brand.
Yes! Use certified gluten-free potato gnocchi and replace the all-purpose flour with a good-quality 1:1 gluten-free flour blend suitable for thickening sauces and soups.
You'll also want to double-check your chicken stock, seasonings, Parmesan, and other packaged ingredients when preparing the recipe for someone who needs to strictly avoid gluten.
Definitely. To make a Vegan Lemon Gnocchi Soup, omit the chicken and use vegetable stock instead of chicken stock. Replace the heavy cream with dairy-free heavy cream or full-fat coconut milk and use vegan Parmesan or nutritional yeast.
For a heartier soup, replace the chicken with cannellini beans, chickpeas, sautéed mushrooms, or your favorite plant-based chicken alternative. Be sure to use vegan potato gnocchi as well, since some varieties contain eggs or dairy.
For a lighter option, you can try half-and-half, although the soup won't be quite as rich. For dairy-free alternatives, dairy-free heavy cream, full-fat coconut milk, or a creamy cashew-based alternative can work.
Keep in mind that coconut milk may add a subtle coconut flavor.
Absolutely! Baby spinach is one of the easiest substitutes for kale. Since spinach wilts very quickly, add it during the last few minutes of cooking rather than simmering it for an extended period.
Swiss chard is another delicious option.
Yes! Boneless, skinless chicken thighs are an excellent substitute and tend to stay especially juicy and tender. Adjust the cooking time as necessary based on their size and thickness.
Definitely. For an easy weeknight chicken gnocchi soup, skip baking the chicken and stir shredded cooked or rotisserie chicken into the soup toward the end of cooking.
Yes. Frozen potato gnocchi can work well, but follow the package directions since cooking times can vary. Avoid overcooking the gnocchi or it may become overly soft.
Keep the soup over gentle heat rather than a vigorous boil once the cream and lemon are added. You can also add some of the fresh lemon juice toward the end, gradually tasting until you reach your desired brightness.
The flour, Parmesan, and starch from the potato gnocchi all thicken the broth. The gnocchi will also continue absorbing liquid as the soup sits.
Simply stir in additional chicken stock or broth until you reach your preferred consistency.
Yes! You can prepare the creamy lemon chicken soup base ahead and refrigerate it, then add and cook the gnocchi closer to serving time. This helps prevent the gnocchi from becoming overly soft or absorbing too much broth.
Once cooled, store leftovers in an airtight container in the refrigerator and enjoy within about 3–4 days. The soup will thicken considerably as it sits, so add a splash of chicken stock when reheating.
You can, but cream-based soups and cooked gnocchi don't always have the best texture after freezing and thawing. The dairy can separate and the gnocchi may become soft.
If you're intentionally making the soup for the freezer, freeze the soup base without the cream, Parmesan, kale, or gnocchi when practical. Add those ingredients after thawing and reheating for a fresher texture.
This soup is hearty enough to serve on its own, but it's especially delicious with crusty bread, garlic bread, a simple green salad, Caesar salad, roasted vegetables, or warm dinner rolls.
More Comforting Soup Recipes to Try this Season!
Now that you've fallen in love with this Creamy Winter Lemon Chicken Gnocchi Soup recipe, put to good use some more Winter ingredients with these family-friendly recipes.
- Creamy Roasted Garlic Tortellini Soup
- Hearty Cheddar Garlic Herb Potato Soup
- Creamy Roasted Garlic Cauliflower Chickpea Soup
- Apple Cheddar Sweet Potato Soup
- Loaded Vegan Veggie Soup
- Easy Flavorful Rigatoni Meatball Soup
- Creamy Lemon Broccoli Tortellini Soup
- Hearty Vegan Taco Soup
- Creamy Garlic Bread Soup
- Spicy Jamaican Corn Soup
- Comforting Vegetarian Lasagna Soup
- Creamy Blackened Chicken Tortellini Soup
- Creamy Roasted Apple Pumpkin Soup
- Roasted Broccoli Cheddar Soup
- Hearty Tuscan ‘Marry Me’ Meatball Soup
- Creamy Roasted Garlic Tomato Soup
- Creamy Roasted Red Pepper + Tomato Soup
- Spicy Chili Garlic Ramen with Chicken + Veggies
- Creamy Blackened Salmon Chowder
MADE OUR RECIPE(S)?
If you tried my Creamy Winter Lemon Chicken Gnocchi Soup or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!
Creamy Winter Lemon Chicken Gnocchi Soup
Ingredients
BAKED LEMON CHICKEN:
- 2 lbs. organic chicken breasts (You can also use my Lemon Garlic Herb Chicken Marinade recipe for more flavor!)
- 2 Tbsps Extra virgin olive oil
- 1 lemon, thinly sliced
- 1 teaspoon lemon zest, optional
- 2 tsps Italian seasoning, homemade or store-bought
- ½ teaspoon smoked paprika
- 1 cup organic chicken stock
SOUP:
- 1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)
- 1 tablespoon Extra virgin olive oil
- 4 garlic cloves, minced
- 4 Tbsps organic all-purpose flour
- 1 teaspoon lemon zest
- 1 lemon, freshly-squeezed
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon onion powder
- 1 teaspoon sea salt
- 5 cups organic chicken stock
- 1 lemon, freshly-squeezed
- 1 ½ cups organic heavy cream
- 2 cups organic kale, de-stemmed + chopped
- 1 cup freshly-grated parmesan cheese
Instructions
PREP + SEASON THE CHICKEN:
- Preheat the oven to 400 degrees Fahrenheit and lightly grease a non-stick griddle pan or large oven-safe cast iron skillet.
- In a bowl, add your freshly cleaned + rinsed chicken breasts along with olive oil + seasonings: smoked paprika, Italian seasoning, and lemon zest, mixing everything together until chicken is fully coated.
- NOTE: Best when marinated for a while! To do so: Add coated chicken to a securely sealed ziplock bag and place in the refrigerator for 3 hours (minimum). Best if marinaded overnight. When ready to use, let chicken sit at room temperature for 15-20 minutes before cooking.
TO MAKE THE BAKED LEMON CHICKEN:
- Line seasoned chicken breast (side by side) onto prepared griddle pan or skillet, leaving a bit of room in between each one. Pour the chicken stock around everything and bake for 35-40 minutes or until golden brown and crispy on the outside and fully cooked through on the inside.
- Forks: For this method, you would need two forks. If using this method, place your cooked chicken breast onto a plate or cutting board and use both forks to separate the chicken meat and 'shred' as you separate. Continue doing this until all of your chicken is shredded.
- Stand Mixer: If you're looking to avoid using arm strength, then the method of a stand mixer might be just for you. This is by far the fastest and easiest way to shred chicken, and you simply place all of your cooked chicken breasts in the bowl of a stand mixer. Add the paddle attachment and mix on low. In just 15-20 seconds, you’ll have shredded chicken. That easy!
TO MAKE THE SOUP:
- In a medium-sized dutch oven pot over medium high-heat, add the olive oil. Once heated, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the flour along with the lemon zest, black pepper, garlic powder, thyme, parsley, oregano, basil, onion powder, and salt, stirring until combined.
- Add in the chicken stock, stirring frequently to avoid lumping until thickened. Add in the heavy cream, lemon juice, chopped kale, shredded lemon chicken, and gnocchi, stirring to combine. Let everything simmer for about 10-12 minutes or until the gnocchi is fully cooked through, floats to the top, and tender.
- Add in the grated parmesan, stirring until cheese has melted and the soup becomes creamy. Simmer for another 1-2 minutes.
- Remove from heat, and serve immediately into prepared bowl(s), top with a side of bread or salad, if desired.
- Bon Appetit!
Tips & Tricks
- STORAGE: Leftovers can be stored in a tightly sealed container in the refrigerator for 2-3 days, for optimal freshness. Can also be frozen for 4-6 months. To defrost, simply place soup in the refrigerator overnight or at room temperature before re-heating on the stove top to serve.
- SPICES/HERBS: If desired, you can reduce the amounts slightly. Please know that this recipe is bold in spice/herb flavor, so feel free to adjust based on your tastebuds.
- HOMEMADE GNOCCHI: To see how to make your own gnocchi, see my post for details!
- GLUTEN-FREE + VEGAN OPTIONS: For both options, see the FAQ section!
Nutrition
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I don't think I've ever left a comment on a recipe before, but this soup blew me away! Genuinely one of the best tasting soups I've ever had. My soup came out lighter than the pictures - I think it's because I cooked the roux a shorter amt of time. Still, it tasted amazing and I'm already excited for the next time I'll make this!
Hi Doreen! WOW! This truly makes me so happy to hear that you enjoyed this soup recipe so much! Yes---cooking the roux a little longer will add much more color. Thanks so much for giving it a try! 🙂
Top tier soup that I will be making from now on. So flavorful and comforting
Hi! The nutrition facts listed are per serving?
Hi Rachel! Yes, they are! However, this is automatically calculated by a program built in my recipe card, therefore, I always recommend double checking on a second tool like a nutrition calculator via google. 🙂
This was really tasty - one of the best soups I have made in a long time. I subbed whole milk for heavy cream, and used leftover chicken roast I had. Otherwise, I followed the recipe to a T. Thank you, will be adding this to the rotation!
Hi Katie! I'm so thrilled to hear that you enjoyed this soup recipe! It's really my go-to during this time of year! Thanks so much for giving it a try! 🙂
Could this be done in a crockpot?
Hey Heather! Yes, it can! I would sauté everything first in the crockpot and then add the remaining ingredients (except the heavy cream + cheese + gnocchi). Let it cook on low and then in last hour or so add the rest and let it cook together. 🙂
This was soooo good. My husband adores this soup and it was so satisfying!!! I added some cannellini beans for an extra boost of fiber. Thanks for this amazing recipe
Hi Kyra! WOW! I'm so thrilled to hear that you and your husband enjoyed this soup! Thanks so much for giving it a try! 🙂
This recipe is AMAZING!! my whole family including my toddler absolutely loved it. I made it with homemade gnocci and it is so so good!
Hi Melissa! Wow! I'm so thrilled to hear that your entire family enjoyed this recipe! It's really a staple in our house! Thanks so much for choosing to give it a try! 🙂
I made this tonight, and it is absolutely delicious! My husband and I both loved it--and that's saying a lot for me because I tend to dislike savory dishes with a lot of cream. However, the parm and lemon really tamed the cream. It's incredibly savory. We like it so much that we are adding it to our Family Favorites cookbook. That's a rare occurrence. Thanks so much!
Hi Cynthia! I'm so thrilled to hear that you and your husband enjoyed this soup! I'm so with you on the extremely cream based dishes! I really love the parm + lemon flavor combo and I'm so glad that it worked for you too! I'm truly honored that this is a new fave! Thanks so much for giving it a try! 🙂
I followed the directions to a T (except that I also diced two stalks of celery and added them in) and this soup came out so delicious. I adore the strong lemon and herby flavor.
Hi Larisa! Wow! I'm so happy to hear that you enjoyed this recipe! I'm so with you----lemon + herby flavors are AMAZING! Thanks so much for giving it a try! 🙂
This soup is rich and so good!
HI Andie! I'm so thrilled that you enjoyed this soup! Thanks so much for giving it a try! 🙂