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–+ servings
Creamy Winter Lemon Chicken Gnocchi Soup

Cozy Up with Creamy Winter Lemon Chicken Gnocchi Soup

This Creamy Winter Lemon Chicken Gnocchi Soup is an ultimate comfort dish, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs Organic Chicken Breasts Substitute with tofu or chickpeas for a vegan version.
  • 2 tbsp Extra Virgin Olive Oil Adds flavor.
  • Sea Salt + Black Pepper To taste.
  • 2 tbsp Unsalted Butter Contributes to the rich base.
  • 4 cloves Garlic Minced.
  • 4 Fresh Thyme Sprigs
  • 4 tbsp Organic All-Purpose Flour Acts as a thickening agent.
  • 5 cups Organic Chicken Stock/Broth Use vegetable stock for a vegan option.
  • 1.5 cups Organic Heavy Cream Substitute with full-fat coconut cream for a vegan delight.
For the Gnocchi and Greens
  • 16 oz Potato Gnocchi Homemade or store-bought.
  • 2 cups Organic Kale De-stemmed & chopped.
For the Brightness
  • 1 Lemon Sliced thin & zested.
  • 1 Freshly-Squeezed Lemon Juice
For Serving
  • 1 cup Freshly-Grated Parmesan Cheese Swap for nutritional yeast for a vegan variant.
  • 2 tsp On Everything All-Purpose Blend Can be purchased or made at home.

Equipment

  • Dutch oven

Method
 

Prepare the Soup
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, season the organic chicken breasts with sea salt and black pepper, and drizzle them with extra virgin olive oil. Top each breast with thin slices of lemon. Bake for 15–20 minutes or until cooked thoroughly. Let cool and slice.
  2. In a large Dutch oven over medium-high heat, melt 2 tablespoons of unsalted butter. Add minced garlic and sauté for 1–2 minutes. Stir in flour and seasoning, mixing well until combined.
  3. Gradually pour in the chicken stock, whisking constantly to avoid lumps. Stir until thickened, about 3–4 minutes. Incorporate heavy cream, fresh lemon juice, lemon zest, chopped kale, thyme sprigs, reserved chicken, and gnocchi. Simmer for 10–12 minutes until the gnocchi floats.
  4. Stir in freshly-grated Parmesan cheese until melted. Let it simmer for 1–2 minutes. Remove from heat and discard thyme sprigs.
  5. Ladle the soup into bowls and serve warm with crusty bread or a salad.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 800mgPotassium: 750mgFiber: 4gSugar: 2gVitamin A: 2000IUVitamin C: 45mgCalcium: 250mgIron: 2.5mg

Notes

This soup is a crowd-pleaser and perfect for cozy winter evenings.

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