Description
This Creamy Winter Lemon Chicken Gnocchi Soup is a comforting and flavorful dish perfect for chilly days. Tender chicken, pillowy gnocchi, and fresh spinach come together in a rich, creamy broth brightened with fresh lemon zest and juice. Finished with Parmesan cheese and fresh parsley, this soup offers a delightful balance of savory and citrusy notes, making it a hearty and refreshing meal.
Ingredients
Scale
Protein and Dairy
- 2 tablespoons olive oil or butter
- 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
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)
- 2 cups fresh spinach (or kale)
- 1 tablespoon fresh lemon zest
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
Liquids and Other
- 4 cups chicken broth (or vegetable broth)
- 1 package (16 oz) gnocchi (store-bought or homemade)
- 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 and season with salt and pepper. 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. Add the minced garlic, thyme, and rosemary. Sauté for another 1-2 minutes, until fragrant.
- Build the Soup Base: Pour in the chicken broth and bring it to a simmer. Stir to combine with the onions and garlic. Let it 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 for 2-3 minutes or until they float to the top.
- Add Milk and Simmer: Once the gnocchi are cooked, stir in the milk or cream and bring the soup back to a simmer.
- Add the Chicken and Spinach: Add the cooked chicken back into the pot and stir in the spinach. Let it cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
- Add Lemon and Parmesan: Stir in the lemon zest and lemon juice for a fresh, bright flavor. Mix in the grated Parmesan cheese (optional) for added creaminess.
- Season and Adjust: Season the soup with salt and pepper to taste. If you’d like a more pronounced lemon flavor, feel free to add more lemon juice.
- Serve: Ladle the soup into bowls and garnish with fresh parsley, extra Parmesan cheese, and a lemon wedge on the side for an added citrus burst.
- Accompaniments: Serve with crusty bread for dipping.
- Enjoy: Serve hot and enjoy the creamy, lemony goodness of this comforting winter soup.
Notes
- You can substitute kale for spinach if preferred.
- For a richer soup, use heavy cream instead of milk.
- If dairy-free, omit Parmesan cheese and use a plant-based milk alternative.
- Leftovers can be refrigerated for up to 3 days; reheat gently to avoid curdling.
- Add more lemon juice to brighten the flavor according to your taste.
- Homemade gnocchi can be used for added texture and flavor.