Creamy Lemon Chicken Gnocchi Soup
Lemon Chicken Gnocchi Soup
A cozy, creamy chicken soup with tender potato gnocchi, vegetables, herbs, and a bright finish of fresh lemon.
Creamy lemon chicken gnocchi soup is built like a classic chicken soup, then finished with soft potato gnocchi and just enough cream to make the broth feel full without turning it heavy. The lemon is added near the end so it stays clean and bright.
A simple base of onion, carrot, celery, garlic, and thyme gives the soup its depth. Shredded cooked chicken keeps the recipe weeknight-friendly, while a short simmer lets the vegetables soften and the broth pick up flavor before the gnocchi goes in.
Potato gnocchi cooks directly in the soup, releasing a little starch that helps the broth thicken naturally. Spinach wilts in at the end for color, and parsley adds a fresh note that works well with the lemon.
Serve this soup as soon as the gnocchi is tender. If it sits for a while, the gnocchi will continue to absorb liquid, so loosen leftovers with a splash of broth or water while reheating.
Nutrition (per serving)
Directions
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1
Warm the olive oil and butter in a large Dutch oven over medium heat until the butter melts and begins to foam.
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2
Add the onion, carrots, and celery. Cook for 6 to 7 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften.
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3
Stir in the garlic and cook for 30 seconds, then sprinkle in the flour and cook for 1 minute, stirring constantly so it coats the vegetables without browning.
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4
Slowly pour in the chicken broth while stirring to smooth out the flour. Add the thyme, Italian seasoning, salt, and black pepper.
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5
Bring the soup to a gentle boil, then reduce the heat and simmer for 10 minutes, until the vegetables are tender but not falling apart.
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6
Stir in the shredded chicken and gnocchi. Simmer for 4 to 6 minutes, until the gnocchi float and are tender in the center.
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7
Lower the heat and stir in the heavy cream and spinach. Cook for 2 minutes, just until the spinach wilts and the soup is hot but not boiling hard.
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8
Remove the pot from the heat. Stir in the lemon zest, lemon juice, and parsley, then taste and adjust with more salt, pepper, or lemon juice before serving.
Ingredients
- Olive Oil:1 tablespoon
- Unsalted Butter:2 tablespoons
- Yellow Onion, diced:1 medium
- Carrots, diced:2 medium
- Celery Stalks, diced:2
- Garlic Cloves, minced:4
- All-Purpose Flour:3 tablespoons
- Low-Sodium Chicken Broth:6 cups
- Fresh Thyme Leaves:1 teaspoon
- Dried Italian Seasoning:1 teaspoon
- Kosher Salt:1 teaspoon
- Black Pepper:1/2 teaspoon
- Cooked Chicken, shredded:3 cups
- Potato Gnocchi:16 ounces
- Heavy Cream:1 cup
- Baby Spinach:3 cups
- Lemon Zest:1 teaspoon
- Fresh Lemon Juice:3 tablespoons
- Fresh Parsley, chopped:2 tablespoons
Tips & Notes
- Rotisserie chicken works well here; remove the skin and shred the meat into bite-size pieces.
- Keep the heat gentle after adding the cream so the soup stays smooth.
- For leftovers, reheat slowly and add extra broth because the gnocchi will thicken the soup as it sits.
