Description
This Creamy Winter Lemon Chicken Gnocchi Soup is a comforting and vibrant soup that blends tender chicken, soft gnocchi, and a creamy broth with the bright zing of lemon. Perfect for cozy winter days, this soup combines rich flavors with a fresh citrus twist to keep you warm and satisfied. A perfect balance of creaminess and zest in every spoonful!
Ingredients
Scale
For the Soup:
- 2 tablespoons olive oil or butter
- 1 pound boneless, skinless chicken breast (or thighs), diced
- 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)
- 4 cups chicken broth (or vegetable broth)
- 1 cup whole milk or heavy cream
- 1 package (16 oz) gnocchi (store-bought or homemade)
- 2 cups fresh spinach (or kale)
- 1 tablespoon fresh lemon zest
- Juice of 1 lemon
- Salt and pepper, to taste
- ½ cup grated Parmesan cheese (optional)
For Garnish (optional):
- Fresh parsley, chopped
- Extra grated Parmesan cheese
- 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.
- 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 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.
- Serve with crusty bread for dipping.
- Enjoy:
- Serve hot and enjoy the creamy, lemony goodness of this comforting winter soup.
Notes
- You can adjust the creaminess of the soup by using more or less cream or milk. For a lighter version, use whole milk.
- If you prefer a thicker soup, let it simmer longer to reduce the broth, or add a little extra Parmesan cheese.
- You can substitute kale for spinach for a more robust, earthy flavor if you prefer.
- To make this soup gluten-free, use gluten-free gnocchi or omit the gnocchi and replace it with a low-carb alternative, like cauliflower rice.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Soup
- Method: Simmering,
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving (based on 4 servings)
- Calories: 490
- Sugar: 5
- Sodium: 700mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 80mg