Lemon Chicken Gnocchi Soup (Print Version)
# Ingredients:
→ Roasted Lemon Chicken
01 -
2 pounds of free-range chicken breasts
02 -
2 tablespoons of high-quality olive oil
03 -
1 fresh lemon, sliced thinly
04 -
1 teaspoon of grated lemon peel
05 -
A good pinch of sea salt and some ground black pepper
→ Gnocchi Soup Base
06 -
16 ounces of potato gnocchi (store-bought or homemade)
07 -
2 tablespoons of unsalted butter
08 -
4 garlic cloves, finely chopped
09 -
4 sprigs of fresh thyme leaves
10 -
2 teaspoons of a seasoning mix of your choice
11 -
1 teaspoon of sea salt
→ Soup Toppings and Finishers
12 -
4 tablespoons of plain flour
13 -
5 cups of chicken broth (organic preferred)
14 -
Juice from one fresh lemon
15 -
1 teaspoon of lemon zest
16 -
1 1/2 cups of organic heavy cream
17 -
2 cups of chopped kale, stems removed
18 -
1 cup of grated parmesan (freshly done)
# Instructions:
01 -
Warm up your oven to 400°F. Season each chicken breast, spread them on a lined baking tray, drizzle olive oil over, and sprinkle with pepper, salt, and lemon zest. Lay lemon slices on top. Bake for 15-20 minutes, flipping them halfway. Take them out when golden brown, let cool, and slice them up.
02 -
Over medium heat, melt butter in a dutch oven. Toss in garlic and stir for a minute or two until it smells great. Sprinkle seasoning blend, salt, and flour into the mix, and stir until it pulls together.
03 -
Start slowly pouring in chicken broth while stirring nonstop to avoid clumps. Mix in heavy cream, kale, thyme, zest, lemon juice, gnocchi, and the chicken slices. Let it simmer 10-12 minutes until the gnocchi is floating on top and soft.
04 -
Mix in parmesan until it melts and the soup feels creamy. Simmer for another minute or two. Before serving, take the thyme sprigs out and enjoy it hot with salad or bread, if you'd like.
# Notes:
01 -
You can store leftovers in the fridge for 2-3 days or in the freezer for 4-6 months.
02 -
Switch out regular gnocchi for gluten-free options and ensure other ingredients are also certified gluten-free for a GF version.
03 -
To make it vegan, use plant-based chicken alternatives and swap heavy cream for coconut cream.
04 -
For the seasoning mix, combine garlic powder, dried parsley, oregano, thyme, and black pepper in equal parts.