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- 1 lb boneless, skinless chicken breast, cut into bite-sized pieces - 1 package (16 oz) potato gnocchi - 1 medium onion, diced - 3 medium carrots, peeled and sliced - 2 celery stalks, chopped into small pieces For this soup, I use tender chicken that cooks quickly and adds great flavor. Gnocchi gives it a soft texture that makes each bite comforting. The onion, carrots, and celery create a delicious base to build on. These veggies add color and sweetness, making the soup even better. - 1 teaspoon dried thyme - Salt and freshly ground black pepper to taste Spices bring out the taste of the chicken and veggies. I like using dried thyme for its earthy flavor. Salt and pepper are key to making every flavor pop. Adjust them to your liking as you taste the soup. - 1 cup heavy cream - 6 cups low-sodium chicken broth - Juice and zest of 1 large lemon Heavy cream gives the soup a rich, velvety feel. The chicken broth adds depth and warmth. The lemon juice and zest add a bright, fresh taste that lifts the soup. This balance of creaminess and acidity creates a comforting bowl you'll love. First, get all your ingredients ready. Start by cutting the chicken breast into small pieces. Use a sharp knife to make it easy. Then, dice the onion, slice the carrots, and chop the celery. Each piece should be small to cook evenly. Next, measure out your liquids. You need 6 cups of chicken broth and 1 cup of heavy cream. Also, squeeze the juice from one large lemon and zest it. This adds a bright flavor. Now, let’s cook! In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced chicken. Cook it for about 5-7 minutes until it turns golden brown. Don’t forget to stir it occasionally. Once your chicken is browned, add the minced garlic, diced onion, sliced carrots, and chopped celery to the pot. Sauté these veggies for about 5 minutes. They should smell great and be soft. Now it’s time to add the broth. Carefully pour in the 6 cups of chicken broth and stir. Bring it to a gentle boil. Then, reduce the heat and let it simmer for about 10 minutes. This lets the flavors blend well. After simmering, add the potato gnocchi to the pot. Cook them for 3-5 minutes. You will know they are done when they float to the surface. Once the gnocchi are cooked, lower the heat. Stir in the heavy cream, fresh spinach leaves, lemon juice, lemon zest, and dried thyme. Add a pinch of salt and pepper. Mix everything well and let it heat for another 2 minutes. Now, taste your soup. Adjust the seasoning if needed. You can add more salt, pepper, or lemon juice for extra flavor. Finally, remove the pot from the heat. Serve the soup hot. Top it with chopped parsley for a nice look and fresh taste. Enjoy your creamy lemon chicken gnocchi soup! Using fresh ingredients is key. Fresh chicken, vibrant veggies, and ripe lemons make a big difference. They enhance the taste and aroma of your soup. When you add lemon juice and zest, it brightens the whole dish. Balance that acidity well. Too much lemon can overpower, so start with a little. Taste as you go to find that sweet spot. For sautéing, heat your olive oil in a heavy pot. Add chicken pieces first. Cook them until they are golden brown. Then, add garlic and onions. This step adds depth. Aim for a soft, fragrant mix. For gnocchi, remember they cook fast. Add them to the soup when it simmers. They should float to the top when done. Pair your creamy lemon chicken gnocchi soup with crusty bread or a fresh salad. Bread soaks up all that flavorful broth. For salad, choose greens with a light vinaigrette. It complements the soup's richness. When serving, add a sprinkle of fresh parsley on top. This adds color and a fresh taste. Use a nice bowl to show off your soup. Presentation matters! {{image_4}} You can change the protein in this soup. Shrimp or tofu work great too. Both add different textures and flavors. They keep the dish fun and fresh. If you're gluten-free, use gluten-free gnocchi. Many brands offer tasty options that fit right into this recipe. Adding herbs or spices can enhance the flavor. Fresh basil or parsley gives a bright taste. You can also try a pinch of red pepper flakes for heat. Adding more vegetables is a great idea too. Try bell peppers, zucchini, or even mushrooms for extra nutrition. They make the soup heartier and more colorful. To make this soup dairy-free, use coconut milk instead of heavy cream. This adds a unique flavor while keeping it creamy. For low-carb options, consider using cauliflower gnocchi. It has fewer carbs and still pairs well with the soup's rich taste. Adjusting these ingredients makes the soup fit any diet. To store leftovers safely, let the soup cool down. Then, transfer it to an airtight container. Make sure to seal it well to keep out air. You can keep the soup in the fridge for up to 3 days. Reheat it on the stove or in the microwave. For freezing soup, first cool it completely. Then, pour the soup into freezer-safe containers. Leave some space at the top for expansion. You can freeze this soup for up to 3 months. To thaw, place the container in the fridge overnight. For reheating, warm it on the stove over medium heat. Stir often to prevent sticking. In the fridge, the Creamy Lemon Chicken Gnocchi Soup lasts about 3 days. In the freezer, it can last 3 months. After that, the flavor and texture may change. Always check for signs of spoilage before eating leftovers. Gnocchi is a small dumpling made mainly from potatoes. The basic recipe includes: - Potatoes - Flour - Eggs - Salt Some types may use ricotta or other ingredients. The dough is rolled, cut, and shaped into small bites. They cook quickly and become soft and pillowy when boiled. Yes, you can prepare this soup ahead of time. Here are my tips: - Cook the soup minus the gnocchi. Gnocchi cooks fast and can get mushy. - Store the soup in the fridge for up to three days. - Reheat the soup on low heat. Add fresh gnocchi when reheating. Absolutely! Here are some ways to tweak the recipe: - Swap chicken for shrimp or tofu for a new taste. - Use different veggies like peas or kale. - Adjust the lemon juice for more or less tang. This soup pairs well with several sides: - Fresh crusty bread for dipping. - A light salad for crunch. - Garlic bread for added flavor. For the complete Creamy Lemon Chicken Gnocchi Soup recipe, [click here](#). In this blog post, we explored how to make creamy lemon chicken gnocchi soup. We covered key ingredients like chicken, gnocchi, and fresh vegetables. The cooking steps were simple, from sautéing to finishing touches. I shared tips for perfecting flavor and easy ingredient swaps. You can even store leftovers safely to enjoy later. Remember, this recipe is flexible and can suit many diets. With these insights, you can create a delicious soup, impressing your friends and family with your skills. Enjoy making this comforting dish!

Creamy Lemon Chicken Gnocchi Soup

Cozy up with this delicious creamy lemon chicken gnocchi soup! Packed with tender chicken, fresh veggies, and delightful gnocchi simmered in a creamy lemon broth, it's a comforting dish perfect for any day. Ready in just 35 minutes, this recipe is easy to follow and full of flavor. Discover the steps to create this hearty soup that will warm your soul. Click through to explore the recipe and bring a taste of comfort to your table!
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Ingredients
  

1 lb boneless, skinless chicken breast, cut into bite-sized pieces

1 tablespoon extra virgin olive oil

3 cloves garlic, finely minced

1 medium onion, diced

3 medium carrots, peeled and sliced

2 celery stalks, chopped into small pieces

6 cups low-sodium chicken broth

1 cup heavy cream

1 cup fresh spinach leaves, packed

1 package (16 oz) potato gnocchi

Juice and zest of 1 large lemon

1 teaspoon dried thyme

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. Add the diced chicken pieces and cook, stirring occasionally, for about 5-7 minutes until they are browned on all sides and cooked through.

    Once the chicken is browned, add the minced garlic, diced onion, sliced carrots, and chopped celery to the pot. Sauté the mixture for about 5 minutes, until the vegetables are softened and fragrant.

      Carefully pour in the chicken broth, stirring to combine with the sautéed ingredients. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for approximately 10 minutes, allowing the flavors to meld together beautifully.

        After simmering, add the potato gnocchi to the pot. Cook for an additional 3-5 minutes, or until the gnocchi float to the surface and are tender.

          Once the gnocchi are cooked, lower the heat and stir in the heavy cream, fresh spinach leaves, lemon juice, lemon zest, dried thyme, and a generous pinch of salt and pepper. Mix well to combine, and let it heat through for another 2 minutes, ensuring everything is warmed evenly.

            Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or lemon juice to suit your flavor preference.

              Remove the pot from the heat and serve the soup hot, generously garnished with freshly chopped parsley for a pop of color and flavor.

                Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 4