Lemon Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Oven-Baked Lemon Chicken
01 -
2 pounds of organic chicken breasts
02 -
2 tablespoons of extra virgin olive oil
03 -
1 fresh lemon, sliced thin
04 -
1 teaspoon of fresh lemon zest
05 -
Sea salt and black pepper to your liking
→ Base for Soup
06 -
16 ounces of potato gnocchi (store-bought or homemade)
07 -
2 tablespoons of unsalted butter
08 -
4 garlic cloves, finely chopped
09 -
4 sprigs of fresh thyme
10 -
2 teaspoons of an all-purpose seasoning mix
11 -
1 teaspoon of sea salt
→ Soup Toppings and Add-Ons
12 -
4 tablespoons of organic all-purpose flour
13 -
5 cups of chicken broth or stock
14 -
Juice from 1 fresh lemon
15 -
1 teaspoon of fresh lemon zest
16 -
1 1/2 cups of organic heavy cream
17 -
2 cups of fresh kale, chopped and without stems
18 -
1 cup of parmesan cheese, freshly grated
# Instructions:
01 -
Get your oven preheated to 400°F. Put your nicely seasoned chicken breasts onto a baking sheet covered with parchment or foil. Add olive oil, sprinkle salt and pepper, then top with lemon slices and zest. Bake for about 15 to 20 minutes, flipping halfway, until golden and done. Let it cool a bit, then slice it up.
02 -
Melt butter in a big pot (Dutch oven works great) on medium heat. Cook garlic until you can smell it, taking about 1 to 2 minutes. Toss in flour, seasoning mix, and salt, then stir until combined.
03 -
Slowly pour in chicken broth, stirring constantly so it stays smooth. Mix in heavy cream, lemon juice, zest, kale, thyme, sliced chicken, and gnocchi. Simmer for 10 to 12 minutes, or until gnocchi is soft and floating.
04 -
Stir parmesan into the soup until melted and creamy. Let it simmer for another minute or two. Take out thyme sprigs before serving. Enjoy it warm, maybe with a side of bread or salad!
# Notes:
01 -
You can store leftovers in the fridge for a few days (2-3) or freeze for 4-6 months.
02 -
To make this gluten-free, use GF gnocchi and double-check all ingredients are GF-safe.
03 -
For a plant-based version, swap the chicken with vegan substitutes and replace the cream with coconut cream.
04 -
Mix equal parts of garlic powder, oregano, thyme, parsley, and black pepper to make your own all-purpose seasoning.