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Creamy Winter Lemon Chicken Gnocchi Soup Recipe
Ben Carraoli

Creamy Winter Lemon Chicken Gnocchi Soup Recipe

I just made this Creamy Winter Lemon Chicken Gnocchi Soup, 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
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 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.

Method
 

  1. 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.
  2. 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.
  3. 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.