Description
This Creamy Winter Lemon Chicken Gnocchi Soup is a comforting and flavorful dish featuring tender chicken, pillowy gnocchi, fresh spinach, and a bright burst of lemon. Enhanced with aromatic herbs and a creamy broth, it’s perfect for cozy winter meals, offering a delightful balance of richness and freshness.
Ingredients
Scale
Proteins and Dairy
- 1 pound boneless, skinless chicken breast or thighs, diced
- 1 cup whole milk or heavy cream
- ½ cup grated Parmesan cheese (optional)
Vegetables and Herbs
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach or kale
- 1 tablespoon fresh lemon zest
- Juice of 1 lemon
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh rosemary
- Fresh parsley, chopped (for garnish)
Starches
- 1 package (16 oz) gnocchi (store-bought or homemade)
Liquids and Fats
- 4 cups chicken broth or vegetable broth
- 2 tablespoons olive oil or butter
Seasonings and Others
- Salt and pepper, to taste
- Extra grated Parmesan cheese (for garnish)
- Lemon wedges (for 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 and sauté for another 1-2 minutes until fragrant.
- Build the Soup Base: Pour in the chicken broth and bring to a simmer, stirring to combine with the onions and garlic. Let the broth simmer for 5-7 minutes to meld the flavors.
- Cook the Gnocchi: Add the gnocchi to the pot and cook according to package instructions, typically 2-3 minutes or until they float to the top.
- Add Cream and Simmer: Once the gnocchi are cooked, stir in the milk or heavy cream and bring the soup back to a gentle simmer.
- Add Chicken and Spinach: Return the cooked chicken to the pot and stir in the fresh spinach. Cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
- Add Lemon and Cheese: Stir in the lemon zest and lemon juice to infuse fresh, bright flavors. Mix in the grated Parmesan cheese for added creaminess, if using.
- Season: Taste the soup and season with salt and pepper as needed. Add more lemon juice if a stronger citrus 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 for an added citrus burst.
- Accompaniments: Serve with crusty bread for dipping, and enjoy this creamy, lemony comfort soup hot.
Notes
- Use either chicken breast or thighs depending on preference; thighs will offer a richer flavor.
- Fresh herbs are recommended for best flavor but dried can be used as substitutes.
- Gnocchi can be store-bought for convenience or homemade for a fresher touch.
- Adjust lemon juice to taste for more or less acidity.
- For a dairy-free version, use a plant-based milk and omit Parmesan cheese.
- Spinach can be swapped with kale or other leafy greens as preferred.
- Serve with crusty bread to soak up the delicious creamy broth.
