Ingredients
Scale
- 1 lb boneless, skinless chicken breasts or thighs
- 1 package (16 oz) potato gnocchi
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 lemon, zested and juiced
- 2 tablespoons olive oil
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- Season chicken with salt, pepper, and lemon zest. In a large pot, heat 2 tablespoons of olive oil over medium heat. Cook chicken until golden and cooked through, about 6-8 minutes per side, then remove and shred into bite-sized pieces.
- In the same pot, sauté diced onions until translucent. Add minced garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a boil. Add potato gnocchi and cook for 2-3 minutes until they float. Season with additional salt, pepper, and lemon juice for brightness.
- Reduce heat and stir in heavy cream, allowing the soup to thicken and become velvety. Return cooked chicken to the pot, stirring to combine. Simmer for 5 more minutes.
- Serve hot, garnished with chopped parsley and an extra squeeze of lemon for added freshness.
Notes
- Use fresh lemon zest and juice for optimal flavor.
- You can substitute cooked shrimp or tofu for chicken for a variation.
- For a spicier version, add crushed red pepper flakes or hot sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Healthy, Nut Free
Nutrition
- Serving Size: 1 bowl
- Calories: 350 Kcal
- Sugar: 4g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
