Description
Winter nights welcome comfort with lemon chicken gnocchi soup, a Mediterranean-inspired bowl brimming with rich flavors and hearty ingredients. Home cooks savor each spoonful of creamy delight, finding warmth and satisfaction in this soul-soothing culinary experience.
Ingredients
Scale
Main Protein:
- 2 lbs organic chicken breasts
- 1 cup freshly grated Parmesan cheese
Core Soup Ingredients:
- 1 (16 ounces) package potato gnocchi
- 5 cups organic chicken stock/broth
- 1.5 cups organic heavy cream
- 2 cups organic kale, de-stemmed and chopped
Seasonings and Aromatics:
- 2 tablespoons extra virgin olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, minced
- 4 fresh thyme sprigs
- 2 teaspoons All-Purpose Blend
- 4 tablespoons organic all-purpose flour
- 1 teaspoon sea salt
- 2 lemons (1 sliced thin, 1 freshly squeezed)
- 1 teaspoon lemon zest
- Sea salt and black pepper, to taste
Instructions
- Prepare the chicken by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper. Position chicken breasts on the sheet, drizzling with olive oil and seasoning with salt and black pepper.
- Liberally sprinkle lemon zest over the chicken and arrange lemon slices around and on top of the breasts. Roast for 15-20 minutes, turning midway, until the chicken develops a golden exterior and cooks completely through.
- Allow the chicken to rest briefly, then slice into elegant, medium-thin strips that will integrate seamlessly into the soup.
- In a Dutch oven, melt butter over medium-high heat. Introduce minced garlic and sauté until its aromatic essence permeates the kitchen.
- Incorporate flour, salt, and All-Purpose Blend, creating a smooth roux by cooking for one minute, which will provide depth and thickness to the soup.
- Slowly introduce chicken stock, whisking continuously to prevent any luminal formations. Continue cooking until the mixture reaches a gentle thickening point.
- Fold in heavy cream, fresh lemon juice, additional lemon zest, chopped kale, and whole thyme sprigs. Add the previously prepared chicken strips and gnocchi.
- Reduce heat and allow the soup to simmer for 10-12 minutes, stirring intermittently. The gnocchi will signal its readiness by floating to the surface.
- Sprinkle Parmesan cheese into the soup, stirring until it melts completely and creates a luxurious, creamy consistency. Simmer for an additional 1-2 minutes.
- Discard the thyme sprigs and ladle the soup into warm bowls. Complement the dish with crusty bread or a crisp side salad for a complete winter meal experience.
Notes
- Pat chicken breasts dry before seasoning to ensure crispy, golden-brown exterior and prevent steaming.
- Microplane or fine grater works best for extracting maximum citrusy flavor without bitter white pith.
- Add gnocchi near end of cooking to prevent overcooking and maintain pillowy texture.
- Temper heavy cream by slowly adding hot liquid to prevent curdling and achieve silky smooth consistency.
- Soup can be refrigerated for 3-4 days, with gnocchi absorbing more flavor as it sits.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 540
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 100 mg