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When making Creamy Lemon Chicken Gnocchi Soup, you need fresh, simple ingredients. Here’s what to gather: - 1 tablespoon olive oil - 1 medium onion, finely diced - 2 cloves garlic, minced - 2 medium carrots, peeled and diced - 2 celery stalks, diced - 4 cups chicken broth (preferably low-sodium) - 2 cups cooked, shredded chicken (rotisserie works well) - 1 teaspoon dried thyme - 1 teaspoon dried oregano - 1 cup heavy cream - 1 medium lemon (zested and juiced) - 1 pound gnocchi (store-bought or homemade) - Salt and freshly ground black pepper to taste - Fresh parsley, chopped (for garnish) These ingredients come together to create a rich and tangy soup. The olive oil helps sauté the veggies, bringing out their natural sweetness. The chicken broth forms the base, which adds depth. Using cooked, shredded chicken makes this dish quick and easy. The dried herbs, thyme, and oregano give the soup a warm flavor. Heavy cream adds a lush richness, while lemon brightens everything up. Don't forget the gnocchi! It adds a delightful texture. Finally, fresh parsley gives a pop of color and flavor. Gather these ingredients, and you're on your way to making a comforting bowl of soup. 1. Sautéing vegetables in olive oil In a large pot, add one tablespoon of olive oil. Heat it over medium heat. Once hot, add one medium onion, finely diced. Sauté for about 3-4 minutes. You want the onion to be soft and fragrant. 2. Adding chicken broth and shredded chicken Next, add two cloves of minced garlic, two diced carrots, and two diced celery stalks. Stir and cook for 5 more minutes. The veggies should look bright and softened. Now, pour in four cups of chicken broth. Scrape any bits off the bottom of the pot. Add two cups of cooked, shredded chicken. Sprinkle in one teaspoon each of dried thyme and oregano. Raise the heat a little to bring it to a gentle simmer. 3. Cooking gnocchi and adding cream and lemon When the broth simmers, add one pound of gnocchi. Cook them for 2-3 minutes or until they float. Lower the heat to medium-low. Gradually stir in one cup of heavy cream. Then add the zest and juice of one medium lemon. Mix well until the soup is hot but not boiling. 1. Adjusting consistency with seasonings Taste your soup and add salt and freshly ground black pepper to your liking. If it's too thick, you can add a bit more broth or cream. 2. Garnishing with parsley Remove the pot from the heat. Ladle the soup into bowls. Top each bowl with a sprinkle of freshly chopped parsley. This adds a burst of color and fresh flavor. This soup is a warm hug in a bowl, perfect for any day! To get the right creaminess in your soup, use heavy cream. This gives a rich texture. Start with about one cup of cream. Stir it in slowly after cooking the gnocchi. This helps it blend well. If you want it creamier, add a bit more. Be careful with the gnocchi. Overcooking can make them mushy. They typically cook in just 2-3 minutes. Watch for them to float to the top. This means they are ready. Remove them from heat right away to keep their shape. You can boost the soup's flavor with herbs and spices. Fresh thyme or basil adds depth. You can also use a pinch of red pepper flakes for heat. Feel free to add more veggies based on what you like. Spinach or kale can add color and nutrients. Chopped bell peppers enhance the taste too. Just sauté them with the onions. This way, they blend in nicely. {{image_4}} You can switch the chicken for turkey. Turkey gives a nice flavor. It works well in this soup. If you are looking for vegetarian options, try chickpeas or mushrooms. These add great texture and taste. You can find shredded chicken in stores. Rotisserie chicken is a quick choice. You can also cook your chicken at home and shred it. If you can't find gnocchi, you can use pasta. Small pasta shapes like shells or bowties work great. You can also use dumplings for a fun twist. For those needing gluten-free options, look for gluten-free gnocchi. There are many brands available now. You can also use gluten-free pasta or rice noodles. They will absorb the soup's flavors and keep it tasty. To store leftover creamy lemon chicken gnocchi soup, let it cool first. Pour the soup into an airtight container. This keeps it fresh and safe. Place the container in the fridge. The soup will stay good for about 3 to 4 days. When you’re ready to eat, just reheat it on the stove. Stir well to make sure the heat spreads evenly. To freeze the soup, use a freezer-safe container. Make sure to leave some space at the top. The soup expands when it freezes. Here’s how to freeze it step-by-step: 1. Cool the soup completely. 2. Pour it into a freezer-safe container. 3. Seal it tightly and label it with the date. You can freeze it for up to 3 months. When you want to eat it, take it out of the freezer. Place it in the fridge overnight to thaw. Then, reheat in a pot on the stove. Stir it often to warm it through. If the soup is too thick after thawing, add a little chicken broth. This will help bring back its creamy texture. Enjoy your delicious soup! Yes, you can make this soup ahead of time. I often prepare it the night before. Just store it in an airtight container in the fridge. When you're ready to serve, heat it on the stove. The flavors will blend even better overnight. If your soup is too thin, try adding a bit more gnocchi. As it cooks, the gnocchi will soak up some liquid. You can also mix a little cornstarch with water. Stir that into the soup and let it simmer until it thickens. This soup pairs well with crusty bread or a fresh side salad. A nice slice of sourdough can soak up the flavors. You could also serve it with a simple green salad for a light crunch. Yes, you can make this soup dairy-free. Use coconut milk or a dairy-free cream substitute. This will give you a creamy texture without using dairy. Just adjust the seasoning to match the new flavor. This blog post covered the key ingredients and steps to create a delicious Creamy Lemon Chicken Gnocchi Soup. You learned how to sauté vegetables, combine flavors, and adjust for the perfect taste and texture. I also shared tips for variations, storage, and answered common questions. Now, think about trying different proteins or gnocchi alternatives. This soup is flexible and easy to adapt. Enjoy making it your own! You'll have a warm dish ready to share with friends or family. Happy cooking!

Creamy Lemon Chicken Gnocchi Soup

Indulge in a bowl of creamy lemon chicken gnocchi soup that's both comforting and bursting with flavor! This easy recipe combines savory chicken, tender gnocchi, and a zesty lemon twist, making it perfect for cozy nights. In just 30 minutes, you can create a delicious meal that everyone will love. Click through to discover the full recipe and elevate your dinner game with this delightful soup!
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Ingredients
  

1 tablespoon olive oil

1 medium onion, finely diced

2 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

4 cups chicken broth (preferably low-sodium)

2 cups cooked, shredded chicken (rotisserie works well)

1 teaspoon dried thyme

1 teaspoon dried oregano

1 cup heavy cream

1 medium lemon (zested and juiced)

1 pound gnocchi (store-bought or homemade)

Salt and freshly ground black pepper to taste

Fresh parsley, chopped (for garnish)

Instructions
 

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Once hot, add the finely diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.

    Incorporate the minced garlic into the pot, followed by the diced carrots and celery. Continue to sauté for an additional 5 minutes, stirring occasionally, until the vegetables are softened and vibrant.

      Carefully pour in the chicken broth, ensuring to scrape up any bits sticking to the bottom of the pot. Stir in the shredded chicken, dried thyme, and oregano. Increase the heat slightly to bring the mixture to a gentle simmer.

        Once the broth reaches a simmer, add the gnocchi to the pot. Cook according to the package instructions (typically around 2-3 minutes or until the gnocchi rise to the surface of the soup).

          Lower the heat to medium-low and gradually stir in the heavy cream, followed by the lemon zest and lemon juice. Mix well until the soup is uniform and heated through, but do not let it boil.

            Taste the soup and season with salt and freshly ground black pepper to your liking.

              Remove the pot from the heat. Ladle the soup into bowls, garnishing each serving with a sprinkle of freshly chopped parsley for a pop of color and flavor.

                Prep Time: 10 min | Total Time: 30 min | Servings: 6

                  - Serving Suggestions: Pair the soup with crusty bread or a fresh side salad to complement the meal and enhance the dining experience.