Description
Creamy, cozy, and bright with fresh lemon, this winter soup brings tender chicken and pillowy gnocchi together in one irresistibly comforting bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 medium yellow onion, finely diced
- 3 cloves garlic, minced
- 1 pound (450 g) boneless, skinless chicken breasts, cut into bite-size pieces
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups (960 ml) low-sodium chicken broth
- 1 cup (240 ml) heavy cream
- 1 pound (450 g) potato gnocchi
- 3 cups (90 g) fresh baby spinach
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon finely grated lemon zest
- 1/4 cup (25 g) grated Parmesan cheese
- 2 tablespoons (8 g) fresh parsley, chopped
Instructions
- Season the chicken with Italian seasoning, salt, and black pepper.
- Heat olive oil and butter in a large pot over medium heat. Sauté the onion until softened, then add garlic and cook until fragrant.
- Add the chicken and cook for 4 to 6 minutes, stirring occasionally, until lightly golden and nearly cooked through.
- Pour in the chicken broth and bring the mixture to a gentle simmer.
- Stir in the heavy cream and potato gnocchi. Simmer according to the gnocchi package directions until tender.
- Add the spinach and cook for 1 to 2 minutes until wilted.
- Remove the pot from the heat and stir in lemon juice, lemon zest, Parmesan, and fresh parsley.
- Taste and adjust the seasoning, then ladle the soup into bowls and serve warm
- Prep Time: 15
- Category: Dinner
- Cuisine: American