Lemon-Parmesan Chicken Gnocchi Soup
Lemon-Parmesan Chicken Gnocchi Soup is a comforting Italian-style dish filled with tender chicken, chunky vegetables, and potato gnocchi in a tangy broth.
Equipment
- Dutch oven
Ingredients
- 3 tablespoons extra virgin olive oil
- 4 carrots peeled, halved lengthwise and sliced ½-inch thick approximately 350g
- 4-5 stalks celery sliced ½-inch thick, approximately 170g
- 1 large yellow onion chopped
- Kosher salt to taste
- freshly ground black pepper to taste
- 1 pound boneless, skinless chicken thighs or breasts, cut into 2-inch chunks, approximately 450g
- 2 cloves garlic finely chopped or grated
- ¼ teaspoon cayenne pepper
- 3 slices fresh lemon thin, seeds removed
- 4 cups chicken broth regular or low-sodium, approximately 950ml
- 1 Parmesan rind optional
- 1 pound potato gnocchi approximately 450g
- ½ cup grated Parmesan cheese plus additional for serving
- 2 tablespoons chopped parsley
- 1 teaspoon chopped fresh thyme
Instructions
- Pour the olive oil into a Dutch oven or heavy soup pot and place over medium-high heat. Stir in the carrots, celery, onions and a large pinch of salt. Cover the pot and cook for 10 minutes, stirring once or twice. Covering the pot helps to steam and soften the vegetables quickly.
- Add the chicken to the pot. Cook until the surface of the chicken is no longer pink, stirring it around frequently.
- Add the garlic, cayenne, lemon slices, chicken broth, Parmesan rind, 1-½ teaspoons salt and black pepper to taste. Bring to a simmer. Cook for 10-20 minutes until the chicken is tender (chicken breasts will cook in about 10 minutes). Adjust the heat level as needed to maintain a simmer — boiling the broth will toughen the chicken.
- Stir in the gnocchi. Bring the soup back to a slow simmer and cook for 5-7 minutes, until the gnocchi are softened and tender and the broth thickens slightly from the starch.
- Remove the pan from the heat. Pick out and remove the Parmesan rind and lemon slices and discard. Stir in the grated Parmesan, parsley and thyme. Serve the soup in bowls, with additional grated cheese sprinkled over.
Notes
Fresh, shelf-stable or frozen gnocchi can be used for the soup. Frozen gnocchi doesn’t need to be defrosted before going into the soup pot, but the liquid may take a few extra minutes to return to a simmer. Keep in mind that the consistency of the soup will continue to thicken as it cools. Refrigerate the soup 3-5 days or freeze up to 1 month.
Nutrition
Serving: 1bowlCalories: 523kcalCarbohydrates: 54gProtein: 35gFat: 19gSodium: 987mgFiber: 6gSugar: 6g
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