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Creamy Winter Lemon Chicken Gnocchi Soup Recipe
Ash Tyrrell

Creamy Winter Lemon Chicken Gnocchi Soup Recipe

I just made this Creamy Winter Lemon Chicken Gnocchi Soup, 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.
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Prep Time 15 minutes
Cook Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.