I just made this Creamy Winter Lemon Chicken Gnocchi Soup Recipe, and I can honestly say it’s a game-changer for chilly evenings! The combination of tender chicken, pillowy gnocchi, and the bright zing of lemon made my kitchen smell amazing.
I love how creamy and comforting this soup feels with every spoonful. It’s easy to make, yet feels like a dish you’d order at a fancy café. Honestly, it’s now my go-to winter comfort food.
If you enjoy baking, you can also enjoy similar treats like Chocolate Heart Thumbprint Cookies Recipe as a sweet companion to your meal.
Ingredients
Here’s everything you’ll need to make this cozy soup:
Baked Lemon Chicken:
- Organic chicken breasts – tender and juicy; I slice thinly after cooking for perfect bites.
- Extra virgin olive oil – adds richness; use a high-quality brand for best flavor.
- Lemon + lemon zest – brings a fresh, bright note to the chicken.
- Sea salt + black pepper – enhances flavor; season to taste.
Soup:
- Potato gnocchi – fluffy and soft; fresh gnocchi works best, but store-bought is fine.
- Unsalted butter – provides richness; vegan butter works as a substitute.
- Garlic cloves – fresh garlic adds depth; powder can be used in a pinch.
- Herbs + spices – thyme sprigs, sea salt, black pepper, dried oregano, parsley, basil, and garlic powder for seasoning.
- All-purpose flour – thickens the soup; use gluten-free flour if needed.
- Chicken stock/broth – low-sodium is best; veggie stock works for a vegan version.
- Lemon + lemon zest – gives a refreshing, citrusy lift.
- Heavy cream – makes soup silky; full-fat coconut milk works for dairy-free.
- Kale – de-stemmed and chopped for texture and nutrition.
- Parmesan cheese – freshly grated for best flavor; vegan options available.
- If you like cookies while cooking, try Best Raspberry Sugar Cookies Recipe for a sweet snack.
Note: several servings
Variations
You can customize this soup to suit your taste or dietary needs:
- Dairy-free: use coconut cream and vegan butter instead of heavy cream and butter.
- Gluten-free: substitute all-purpose flour with a gluten-free blend and use GF gnocchi.
- Protein options: swap chicken with turkey or even chickpeas for a vegetarian twist.
- Flavor boosters: add a pinch of red pepper flakes for heat or fresh rosemary for aroma.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Oven – for baking the lemon chicken.
- Large pot – to cook the soup and combine ingredients.
- Wooden spoon – for stirring the soup without scratching the pot.
- Measuring cups & spoons – for accurate seasoning and ingredient balance.
- Chef’s knife – to chop kale and slice chicken.
How to Make Creamy Winter Lemon Chicken Gnocchi Soup
Prepare the Lemon Chicken
Start by preheating your oven and brushing chicken with olive oil, lemon, salt, and pepper. Bake until golden and juicy. Once cooled, slice into thin pieces for easier eating in the soup.
Sauté the Aromatics
In a large pot, melt butter and sauté fresh garlic until fragrant. Add herbs and spices to release their flavors. This step creates a flavorful base for the creamy soup.
Make the Creamy Base
Sprinkle flour over the butter and garlic, stirring to form a roux. Gradually add chicken stock and heavy cream, whisking constantly. Simmer until the soup thickens and becomes silky.
Add the Main Ingredients
Stir in kale, gnocchi, and sliced chicken, letting them cook until tender. Squeeze in fresh lemon juice and zest for brightness. Finish with freshly grated Parmesan cheese.
Final Touches
Taste and adjust seasoning with salt and pepper. Let the soup sit for a few minutes to allow flavors to meld. Serve warm with a garnish of extra Parmesan or lemon zest.
Additional Tips for Making this Recipe Better
From my experience, these tricks really elevate the soup:
- I always zest the lemon right before adding it; it keeps the flavor fresh and vibrant.
- I prefer using fresh gnocchi; the texture is unmatched compared to frozen.
- I stir in Parmesan off the heat to prevent it from clumping.
- I de-stem kale completely to avoid tough, chewy bits in the soup.
How to Serve Creamy Winter Lemon Chicken Gnocchi Soup
Serve this soup in a deep bowl for a comforting presentation. Garnish with extra Parmesan, a sprinkle of black pepper, or a few lemon slices on the side. A slice of crusty bread or garlic toast makes it perfect for soaking up every creamy bite.
Nutritional Information
Here’s a quick snapshot of what each serving provides:
- Calories: ~420 per serving
- Protein: 28g
- Carbohydrates: 30g
- Fat: 20g
This makes a satisfying, balanced meal that warms you from the inside out.
Make Ahead and Storage
Storing
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat to prevent separation.
Freezing
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating to maintain texture and flavor.
Reheating
Reheat slowly on the stovetop or in the microwave at medium power. Stir frequently and add a splash of broth or cream if the soup thickens too much.
Why You’ll Love This Recipe
This soup has so many qualities that make it a keeper:
- Super easy to make with minimal steps and ingredients.
- Creamy and comforting, perfect for cold days or weeknight meals.
- Versatile for dietary preferences with vegan, gluten-free, and dairy-free options.
- Great for meal prepping; it holds up well in the fridge or freezer.
- Packed with flavor and nutrition, including kale, lemon, and chicken.
Creamy Winter Lemon Chicken Gnocchi Soup Recipe
Ingredients
Method
- Start by preheating your oven and brushing chicken with olive oil, lemon, salt, and pepper. Bake until golden and juicy. Once cooled, slice into thin pieces for easier eating in the soup.
- In a large pot, melt butter and sauté fresh garlic until fragrant. Add herbs and spices to release their flavors. This step creates a flavorful base for the creamy soup.
- Sprinkle flour over the butter and garlic, stirring to form a roux. Gradually add chicken stock and heavy cream, whisking constantly. Simmer until the soup thickens and becomes silky.
- Stir in kale, gnocchi, and sliced chicken, letting them cook until tender. Squeeze in fresh lemon juice and zest for brightness. Finish with freshly grated Parmesan cheese.
- Taste and adjust seasoning with salt and pepper. Let the soup sit for a few minutes to allow flavors to meld. Serve warm with a garnish of extra Parmesan or lemon zest.
Notes
- I always zest the lemon right before adding it; it keeps the flavor fresh and vibrant.
- I prefer using fresh gnocchi; the texture is unmatched compared to frozen.
- I stir in Parmesan off the heat to prevent it from clumping.
- I de-stem kale completely to avoid tough, chewy bits in the soup.
