Creamy Winter Lemon Chicken Gnocchi Soup

5 from 1 vote

Creamy Winter Lemon Chicken Gnocchi Soup

Indulge in the cozy comforts of winter with our Creamy Winter Lemon Chicken Gnocchi Soup. This hearty dish brings together the best of the season's flavors, featuring juicy, tender chicken, fluffy, pillowy gnocchi, and the bright zest of lemon. All swimming in a luxurious creamy base from a velvety blend of heavy cream, chicken stock + Parmesan cheese, adding depth to every spoonful. Get ready to warm your soul with each comforting bite! Gluten-free + Vegan Option.

Prep Time10

Cook Time20

Total Time30

Course: Main Course, Soup

Keyword: chicken soup, creamy, dairy-free, dinner, easy, family-friendly, gnocchi, kid-friendly, lemon, lunch, soup, winter

Servings: servings

Calories: 844kcal

Author: Shanika

Ingredients

BAKED LEMON CHICKEN:

2 lbs. organic chicken breasts
2 Tbsps Extra virgin olive oil
1 lemon, sliced thin
1 teaspoon lemon zest
Sea salt + black pepper, to taste

SOUP:

1 (16 oz.) package potato gnocchi, homemade or store-bought (I like to use Delallo foods)
2 Tbsps unsalted butter
4 garlic cloves, minced
4 fresh thyme sprigs
1 teaspoon sea salt
1 teaspoon black pepper
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon dried basil
½ teaspoon garlic powder
4 Tbsps organic all-purpose flour
5 cups organic chicken stock/broth
1 lemon, freshly-squeezed
1 teaspoon lemon zest
1 ½ cups organic heavy cream
2 cups organic kale, de-stemmed + chopped
1 cup freshly-grated parmesan cheese

US Customary - Metric

Instructions

TO MAKE THE BAKED LEMON CHICKEN:

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.
Line seasoned chicken breast (side by side) unto prepared baking sheet, leaving a bit of room in between each one. Drizzle with olive oil and season with salt + black pepper. Add lemon zest atop chicken and place lemon slices atop and in between chicken as well.
Bake for 15-20 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: Be sure to turn the breasts unto their opposite side halfway through the baking time.
Remove from oven and let them cool until safe to handle. Once cool enough, slice chicken breasts into medium-thin pieces.

TO MAKE THE SOUP:

In a medium-sized dutch oven pot over medium high-heat, add the butter. Once heated and the butter has melted, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the flour, salt, black pepper, garlic powder, oregano, parsley, and basil, stirring until combined.
Add in the chicken stock, stirring frequently to avoid lumping until thickened. Add in the heavy cream, lemon juice, zest, chopped kale, thyme sprigs, baked lemon chicken slices, 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, discard thyme leaves, and serve immediately into prepared bowl(s), top with a side of bread or salad, if desired.
Bon Appetit!

Notes

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 OPTION: To make this soup GF-friendly, simply substitute the gnocchi with a gluten-free version and ensure that other ingredients are GF-friendly and you use GF bread on the side, if using.
VEGAN OPTION: To make this soup vegan, be sure to omit the chicken and substitute the butter with vegan butter, heavy cream with full-fat coconut cream/milk, gnocchi with a vegan-friendly version, chicken stock with veggie stock, and cheese with nutritional yeast and/or dairy-free cheese shreds.

Nutrition