Lemon Chicken Gnocchi Soup
Equipment
- Large soup pot
- Wooden spoon or spatula
- Cutting board and knife
- Measuring cups and spoons
- Grater (for Parmesan cheese, optional)
Ingredients
2 tablespoons olive oil
1 pound boneless, skinless chicken breasts, diced
Salt and pepper to taste
3 cloves garlic, minced
1 onion, diced
3 carrots, peeled and diced
2 celery stalks, diced
6 cups chicken broth
1 teaspoon dried thyme
1 teaspoon dried oregano
1 teaspoon dried basil
1 lemon, zested and juiced
1 (16-ounce) package potato gnocchi
2 cups fresh spinach leaves
1/2 cup heavy cream
Grated Parmesan cheese for serving (optional)
Instructions
Prepare The Chicken
- In a large soup pot, heat olive oil over medium heat. Season diced chicken breasts with salt and pepper, then add them to the pot. Cook until chicken is browned and cooked through, about 5-7 minutes. Remove chicken from the pot and set aside.
Saute Aromatics
- In the same pot, add minced garlic, diced onion, carrots, and celery. Sauté until vegetables are tender, about 5 minutes.
Simmer Soup
- Pour in chicken broth and add dried thyme, oregano, basil, lemon zest, and lemon juice. Bring the soup to a simmer.
Add Gnocchi And Chicken
- Once simmering, add potato gnocchi and cooked chicken back into the pot. Cook until gnocchi is tender, about 5-7 minutes.
Finish Soup
- Stir in fresh spinach leaves and heavy cream. Cook for an additional 2-3 minutes until spinach is wilted and soup is heated through.
Serve
- Ladle the soup into bowls and garnish with grated Parmesan cheese, if desired. Serve hot and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Simply reheat on the stove or in the microwave until warmed through.