Description
This Creamy Winter Lemon Chicken Gnocchi Soup is a comforting and flavorful dish perfect for chilly days. Featuring tender chicken, pillowy gnocchi, fresh spinach, and a bright lemon twist, all simmered in a creamy broth infused with herbs and Parmesan cheese. It’s easy to prepare in one pot and makes a cozy family meal.
Ingredients
Scale
Protein
- 1 pound boneless, skinless chicken breast or thighs, diced
Fresh Produce
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh spinach (or kale)
- 1 tablespoon fresh lemon zest
- Juice of 1 lemon
- Fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Dairy
- 1 cup whole milk or heavy cream
- ½ cup grated Parmesan cheese (optional)
- Extra grated Parmesan cheese (for garnish)
Pantry Staples
- 2 tablespoons olive oil or butter
- 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 package (16 oz) gnocchi (store-bought or homemade)
- Salt and pepper, to taste
Optional Sides
- 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 minced garlic, thyme, and rosemary, sautéing 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, allowing it to simmer for 5-7 minutes to meld the flavors.
- Cook the Gnocchi: Add the gnocchi to the pot and cook according to package instructions, usually 2-3 minutes or until they float to the top.
- Add Cream: Once the gnocchi are cooked, stir in the milk or 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 spinach. Cook for 2-3 minutes until the spinach wilts and the chicken is heated through.
- Add Lemon and Parmesan: Stir in the fresh lemon zest, lemon juice, and Parmesan cheese if using, for a bright and creamy finish.
- Season and Adjust: Add salt and pepper to taste. Adjust lemon juice if a more pronounced 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. Serve with crusty bread for dipping.
- Enjoy: Serve hot and enjoy the creamy, lemon-infused comforting soup perfect for winter.
Notes
- You can substitute chicken thighs for a more flavorful and tender texture.
- Vegetarian option: use vegetable broth and omit chicken.
- Fresh herbs can be substituted with dried herbs in smaller amounts.
- Adjust lemon juice quantity to your preference for brightness.
- For a thicker soup, use heavy cream instead of whole milk and cook a little longer after adding cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently to avoid separating the cream.
