Lemon Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Lemony Baked Chicken
01 -
2 lbs organic chicken breasts
02 -
2 tbsp extra virgin olive oil
03 -
1 fresh lemon, sliced thin
04 -
1 tsp grated lemon peel
05 -
Pinch of sea salt and freshly cracked black pepper
→ Base for Soup
06 -
16 oz potato gnocchi, homemade or store-bought
07 -
2 tbsp unsalted butter
08 -
4 small garlic cloves, minced
09 -
4 fresh thyme sprigs
10 -
2 tsp all-purpose seasoning mix
11 -
1 tsp coarse sea salt
→ Soup Toppings and Extras
12 -
4 tbsp organic flour
13 -
5 cups organic chicken broth or stock
14 -
Juice of 1 freshly squeezed lemon
15 -
1 tsp lemon zest
16 -
1 1/2 cups organic heavy cream
17 -
2 cups chopped kale, stems removed
18 -
1 cup parmesan cheese, freshly grated
# Instructions:
01 -
Set your oven to 400°F. Lay out chicken breasts on a baking tray lined with parchment. Drizzle olive oil and sprinkle salt and pepper. Add lemon slices and zest on top. Bake for 15-20 minutes, flipping halfway. Let cool a bit before slicing.
02 -
Melt butter over medium-high heat in a large pot. Toss in garlic and cook for 1-2 minutes, stirring until it smells amazing. Sprinkle in seasoning, salt, and flour, and mix everything together.
03 -
Pour chicken stock gradually, stirring all the while to avoid lumps. Mix in cream, zest, lemon juice, thyme, kale, chicken slices, and gnocchi. Let it simmer for 10-12 minutes or until the gnocchi floats to the top.
04 -
Stir parmesan cheese into the soup until melted, letting it simmer for a minute or two. Fish out the thyme sprigs before ladling into bowls. Serve hot, pairing with bread or a fresh salad if you’d like.
# Notes:
01 -
Store leftovers in the fridge for 2-3 days or freeze for up to 6 months.
02 -
Use gluten-free gnocchi and other certified GF options to make this gluten-free.
03 -
For a vegan option, swap chicken for plant-based protein and heavy cream for coconut cream.
04 -
DIY all-purpose seasoning: mix equal amounts of pepper, garlic powder, oregano, thyme, and parsley.