Lemon Chicken Gnocchi (Print Version)
# Ingredients:
→ Baked Lemon Chicken
01 -
2 pounds of free-range chicken breasts
02 -
2 tablespoons of pure olive oil
03 -
1 fresh lemon, sliced into thin rounds
04 -
1 teaspoon of grated lemon peel
05 -
Salt and freshly cracked black pepper, to your taste
→ Soup Base
06 -
16 ounces of gnocchi (homemade or store-bought)
07 -
2 tablespoons of unsalted butter
08 -
4 garlic cloves, finely minced
09 -
4 sprigs of fresh thyme
10 -
2 teaspoons of a seasoning mix for general use
11 -
A teaspoon of sea salt
→ Soup Finishing
12 -
4 tablespoons of regular flour, preferably organic
13 -
5 cups of chicken broth or stock
14 -
Juice squeezed from 1 lemon
15 -
1 teaspoon of grated lemon zest
16 -
1 and a half cups of heavy cream (organic is ideal)
17 -
2 cups of kale leaves, stems removed and chopped up
18 -
1 cup of Parmesan cheese, finely grated
# Instructions:
01 -
Set your oven to 400°F. On a baking tray lined with parchment or foil, lay out the chicken. Drizzle it with olive oil and season with pepper and salt. Place lemon zest and slices on top. Roast for 15-20 minutes, flipping once midway, until the chicken is golden and cooked through. Let it cool for a bit and then cut into slices.
02 -
Using a dutch oven, melt the butter over medium-high heat. Toss in your minced garlic and cook just enough to release its aroma, about 1-2 minutes. Blend in the flour, salt, and seasoning until smooth.
03 -
Pour in the chicken stock slowly while stirring so no clumps form. Mix in the heavy cream, lemon juice, zest, kale leaves, thyme sprigs, sliced chicken, and gnocchi. Simmer everything for about 10-12 minutes until the gnocchi rises to the top and feels soft.
04 -
Blend in the Parmesan and let it melt until the soup becomes creamy. Cook another minute or two before serving warm. Remember to remove the thyme stems! Pair with crusty bread or a fresh salad if you like.
# Notes:
01 -
Store leftovers in the fridge for 2-3 days or freeze them for 4-6 months.
02 -
You can make this gluten-free by switching to gluten-free gnocchi and checking all other ingredients as safe.
03 -
For a vegan twist, swap the chicken with plant-based options and the heavy cream with coconut cream.
04 -
A basic seasoning mix can be made by combining equal amounts of garlic powder, black pepper, dried oregano, thyme, and parsley.