Description
This creamy winter lemon chicken gnocchi soup is a comforting and flavorful dish perfect for chilly days. Tender chicken, pillowy gnocchi, fresh spinach, and a subtle lemon zest combine in a velvety broth enriched with Parmesan cheese. It’s a deliciously bright and creamy soup that warms you from the inside out.
Ingredients
Scale
Protein and Vegetables
- 1 pound boneless, skinless chicken breast or thighs, diced
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Liquids and Dairy
- 4 cups chicken broth or vegetable broth
- 1 cup whole milk or heavy cream
- ½ cup grated Parmesan cheese (optional)
- Extra grated Parmesan cheese (for garnish)
Dry and Seasoning
- 2 tablespoons olive oil or butter
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- 1 tablespoon fresh lemon zest
- Juice of 1 lemon (plus more to taste)
- Salt and pepper, to taste
Carbohydrates
- 1 package (16 oz) gnocchi, store-bought or homemade
Serving
- Crusty bread (for serving)
Instructions
- Cook the Chicken: Heat 1 tablespoon of olive oil or butter in a large pot or Dutch oven over medium-high heat. Add the diced chicken, season with salt and pepper, and cook for 6-8 minutes until browned and cooked through. Remove the chicken from the pot and set aside.
- Sauté the Aromatics: In the same pot, add the remaining tablespoon of olive oil or butter. Add the chopped onion and cook for 3-4 minutes until softened and translucent. Then add the minced garlic, thyme, and rosemary, sautéing for another 1-2 minutes until fragrant.
- Build the Soup Base: Pour in the chicken broth and bring to a simmer. Stir to combine the flavors from the onions and garlic. Let simmer for 5-7 minutes to meld the flavors.
- Cook the Gnocchi: Add the gnocchi to the pot and cook according to the package instructions, typically 2-3 minutes, until they float to the top.
- Add Dairy and Simmer: Stir in the milk or heavy cream and bring the soup back to a simmer, creating a creamy base.
- Combine Chicken and Greens: Return the cooked chicken to the pot and stir in the spinach. Let cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
- Add Lemon and Cheese: Stir in the fresh lemon zest and lemon juice for brightness. Mix in the grated Parmesan cheese if using, to add extra creaminess.
- Season to Taste: Adjust salt and pepper as needed. Add more lemon juice if a stronger lemon flavor is desired.
- Serve: Ladle the soup into bowls and garnish with chopped fresh parsley, extra Parmesan cheese, and a lemon wedge on the side.
- Enjoy: Serve hot with crusty bread for dipping and enjoy the comforting, creamy, and lemony flavors of this winter soup.
Notes
- You can substitute kale for spinach if preferred.
- Use either chicken breasts or thighs depending on your preference.
- For a richer soup, use heavy cream instead of milk.
- Adding Parmesan is optional but recommended for a creamier texture and enhanced flavor.
- If you like more tang, adjust lemon juice amounts to taste.
- Store leftovers in the refrigerator for up to 3 days and reheat gently to prevent curdling.
