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Creamy Winter Lemon Chicken Gnocchi Soup Recipe
Ash Tyrrell

Creamy Winter Lemon Chicken Gnocchi Soup Recipe

I’ll never forget the first time I made this Creamy Winter Lemon Chicken Gnocchi Soup Recipe — it felt like comfort in a bowl. The creamy texture combined with bright lemon flavor instantly won me over.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 lbs. organic chicken breasts – Use fresh chicken for the best flavor and tenderness.
  • 2 tbsp extra virgin olive oil – Adds richness and helps roast the chicken beautifully.
  • 1 lemon thinly sliced – Fresh lemon infuses bright citrus flavor while cooking.
  • 1 tsp lemon zest – Enhances the lemon taste naturally and deeply.
  • Sea salt and black pepper – Essential for seasoning and balance.
  • 1 16 oz. package potato gnocchi – Soft gnocchi adds heartiness and texture.
  • 2 tbsp unsalted butter – Creates a creamy base and adds depth.
  • 4 garlic cloves minced – Fresh garlic gives stronger flavor than powder.
  • 4 fresh thyme sprigs – Adds an earthy aroma and winter warmth.
  • 2 tsp all-purpose seasoning blend – Boosts overall flavor.
  • 1 tsp sea salt – Enhances taste throughout the soup.
  • 4 tbsp all-purpose flour – Helps thicken the soup smoothly.
  • 5 cups chicken stock or broth – Low-sodium is best for controlling salt.
  • Juice of 1 lemon – Adds brightness at the end.
  • 1 tsp lemon zest – Extra citrus flavor for balance.
  • 1 ½ cups heavy cream – Makes the soup rich and velvety.
  • 2 cups chopped kale – Adds nutrition color, and texture.
  • 1 cup freshly grated Parmesan cheese – Always grate fresh for smoother melting.

Method
 

  1. I start by seasoning the chicken with salt, pepper, olive oil, lemon zest, and lemon slices. Then I roast it until fully cooked and juicy. Once slightly cooled, I slice it into bite-sized pieces. This step builds the main flavor of the soup.
  2. Next, I melt butter in a large pot and sauté the garlic until fragrant. I whisk in flour and seasoning to create a smooth mixture. Slowly adding broth while stirring prevents lumps and forms the thick base.
  3. After the base thickens, I stir in cream, lemon juice, zest, thyme, kale, chicken, and gnocchi. I let everything simmer until the gnocchi are tender and float to the top. Finally, I mix in Parmesan cheese and adjust seasoning before serving.

Notes

  • I always use freshly squeezed lemon juice for the best bright flavor.
  • I recommend grating Parmesan fresh because it melts much smoother.
  • Don’t boil the soup rapidly; gentle simmering keeps the cream stable.
  • If the soup becomes too thick, I add a splash of broth to adjust consistency.
  • Let the soup rest for a few minutes before serving so flavors blend beautifully.