I just made this Creamy Winter Lemon Chicken Gnocchi Soup Recipe, and I have to say—it’s pure comfort in a bowl! The tender chicken, pillowy gnocchi, and bright hint of lemon make it a cozy winter favorite.
I love how the creamy base wraps all the flavors together, giving every spoonful a warm, satisfying taste. Making it was easier than I expected, and the aroma while cooking filled my kitchen with happiness. I can’t wait to share this recipe so you can enjoy it too!
Ingredients
Here’s what you need to make this delicious soup at home:
Baked Lemon Chicken
- Organic chicken breasts – sliced thin after baking for tender bites.
- Extra virgin olive oil – use a high-quality brand for the best flavor.
- Lemon + lemon zest – adds a bright, fresh zing.
- Sea salt + black pepper – to taste.
Soup
- Potato gnocchi – fluffy and soft; homemade or high-quality store-bought works best.
- Butter – unsalted is ideal; can substitute with olive oil or vegan butter.
- Garlic cloves – fresh is best for flavor; powder works in a pinch.
- Herbs & spices – thyme, oregano, parsley, basil, sea salt, black pepper, garlic powder.
- All-purpose flour – thickens the soup; use gluten-free if needed.
- Chicken stock or broth – low-sodium preferred; veggie stock for a vegan option.
- Lemon + lemon zest – freshly squeezed for bright flavor.
- Heavy cream – organic is best; coconut cream for a vegan alternative.
- Kale – de-stemmed and chopped for nutrition and color.
- Parmesan cheese – freshly grated for best taste; dairy-free option available.
Note: Serves 4–6 generously.
Variations
- Dairy-Free: Substitute heavy cream with coconut milk or vegan cream and use vegan cheese.
- Gluten-Free: Use gluten-free gnocchi and flour.
- Extra Flavor: Add roasted vegetables or a sprinkle of red pepper flakes for heat.
- Protein Options: Swap chicken with turkey or plant-based meat alternatives.
Cooking Time
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Equipment You Need
- Large baking sheet – for baking the chicken evenly.
- Medium pot – for cooking the soup base.
- Wooden spoon – for stirring and combining ingredients.
- Knife & cutting board – for chopping chicken, kale, and zesting lemon.
- Grater – for fresh Parmesan and lemon zest.
How to Make Creamy Winter Lemon Chicken Gnocchi Soup Recipe
Prepare the Chicken
Bake the chicken breasts with olive oil, lemon, salt, and pepper until fully cooked. Slice thinly so it blends easily into the soup and absorbs the creamy flavors.
Sauté Aromatics
In a pot, melt butter and sauté garlic with herbs and spices. Sprinkle in flour to form a roux, which will thicken the soup as you add the liquid ingredients.
Combine Ingredients
Add chicken stock, lemon juice, zest, and kale. Stir in gnocchi and sliced chicken. Simmer until the gnocchi is soft and the kale is tender, then finish with cream and Parmesan.
Additional Tips for Making this Recipe Better
- I always zest the lemon directly into the pot for extra brightness.
- I like to toast the gnocchi lightly in a pan before adding to soup for texture.
- I stir in the cheese off heat to avoid clumping.
- I find using fresh herbs makes a big difference in aroma and flavor.
- I season gradually and taste as I go to balance lemon and saltiness.
- For a cozy meal spread, this soup pairs beautifully with comforting sides like deep-fried-cookie-dough-recipe for a sweet finish, or you can serve it alongside hearty baked dishes such as chicken-alfredo-casserole-recipe to create a complete dinner menu.
How to Serve Creamy Winter Lemon Chicken Gnocchi Soup
Serve hot in deep bowls, topped with extra Parmesan and a few kale leaves for garnish. A wedge of lemon on the side brightens the presentation. Pair it with crusty bread for a hearty meal or a sprinkle of fresh herbs to make it look restaurant-ready.
Nutritional Information
Each serving offers a balanced meal packed with flavor:
- Calories: ~380 per serving
- Protein: 28g
- Carbohydrates: 25g
- Fat: 18g
Make Ahead and Storage
Storing
Keep in an airtight container in the fridge for up to 3 days. Reheat gently on the stove to maintain creaminess.
Freezing
Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat on low to prevent separation.
Reheating
Stir occasionally while reheating to keep the soup smooth. Add a splash of cream or stock if it becomes too thick.
Why You’ll Love This Recipe
This soup is more than just comfort food; here’s why I adore it:
- Super easy to make, even on a busy weeknight.
- Creamy, rich, and satisfying with a hint of tangy lemon.
- Flexible for dietary needs: vegan, gluten-free, or dairy-free.
- Makes excellent leftovers or meal prep for the week.
- Perfect for chilly winter days or anytime you want a warm, cozy meal.
Creamy Winter Lemon Chicken Gnocchi Soup Recipe
Ingredients
Method
- Bake the chicken breasts with olive oil, lemon, salt, and pepper until fully cooked. Slice thinly so it blends easily into the soup and absorbs the creamy flavors.
- In a pot, melt butter and sauté garlic with herbs and spices. Sprinkle in flour to form a roux, which will thicken the soup as you add the liquid ingredients.
- Add chicken stock, lemon juice, zest, and kale. Stir in gnocchi and sliced chicken. Simmer until the gnocchi is soft and the kale is tender, then finish with cream and Parmesan.
Notes
- I always zest the lemon directly into the pot for extra brightness.
- I like to toast the gnocchi lightly in a pan before adding to soup for texture.
- I stir in the cheese off heat to avoid clumping.
- I find using fresh herbs makes a big difference in aroma and flavor.
- I season gradually and taste as I go to balance lemon and saltiness.