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This lemon chicken gnocchi soup is hearty and light at the same time – which makes it the perfect late summer soup! You can also easily make this more of a Fall or Winter soup by adding a little cream to thicken it up a bit. This soup is best served with my Roasted Garlic Sourdough Bread!

Related: spiced pumpkin & chorizo chili

lemon chicken gnocchi soup with chives on top and roasted garlic sourdough bread

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Table Of Contents

supplies you'll need for this recipe
Ingredients for Lemon Chicken Gnocchi Soup
How to make lemon chicken gnocchi soup
how to store lemon chicken gnocchi soup
tips for making this soup
Serving suggestions
substitutions for this soup
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Lemon Chicken Gnocchi Soup
how to store lemon chicken gnocchi soup
tips for making this soup
serve this soup with
substitutions for this soup
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supplies you’ll need for this recipe

Ingredients for Lemon Chicken Gnocchi Soup

Bone broth – use my homemade bone broth recipe here
Lemons – makes this soup so refreshing. I call for a lot of lemon juice so it’s very lemony!
Garlic – the lemon and garlic together make for the perfect combo.
Chicken – totally optional if you want to just make a meatless gnocchi soup.
Zucchini – use whatever you have in season. Kale is delicious in this recipe too.
Gnocchi – You can use potato gnocchi, cauliflower gnocchi, or even sweet potato gnocchi.
yellow onion
Olive oil – you could also use avocado oil but olive oil will give your soup more flavor.
Chives – or green onions!
Salt
Pepper
Red pepper flakes – optional, but adds delicious flavor and spice to this dish to round it out.

How to make lemon chicken gnocchi soup

Pour your bone broth into the dutch oven and then place your chicken into the broth. Bake at 350 degrees for 30 minutes. Alternatively, you could roast a whole chicken and use that for this soup.
While your chicken is cooking dice your onion, chives, and zucchini.

chopping onions with chefs knife on boos block cutting board wearing striped apron

Heat a cast iron skillet on medium-high heat. Once preheated, add olive oil. Once oil is preheated, add onion and zucchini and saute for about 5 minutes (until just starting to brown).

sauteeing zucchini and onions in a cast iron skillet with a wooden spoon wearing striped apron

Add garlic into cast iron with veggies and stir to incorporate for about 1 minute. Turn the burner off.

using garlic press for minced garlic into cast iron skillet wearing striped apron

Remove chicken from dutch oven and place in a stand mixer with a flat beater attachment and turn on medium to low speed to shred the chicken (use forks to shred chicken if you don’t have a stand mixer). If using a whole chicken, just tear off the chicken from the bones and toss it in your soup.

using kitchenaid to shred chicken for lemon chicken gnocchi soup wearing striped apron

Keep the bone broth that you just cooked the chicken in inside the dutch oven. Turn the burner on high and boil the bone broth.
Once boiling, add the gnocchi and cook according to package (usually just a few minutes until it floats).

tossing gnocchi into boiling bone broth in a white dutch oven for lemon chicken gnocchi soup

Turn the heat off and add the shredded chicken, zucchini/onion mixture, lemon juice, most of your chives (save some to top the soup), salt, pepper and red pepper flakes and stir.
Serve with my Roasted Garlic Sourdough Bread!

holding a bowl of lemon chicken gnocchi soup with zucchini and chives

how to store lemon chicken gnocchi soup

Refrigerator storage

Store your soup in the refrigerator for up to 5 days in an airtight container.

Freezer storage

Store your leftover soup in the freezer in a freezer bag or airtight container for up to 3 months. To reheat just pull your soup out of the freezer and let it defrost, then place in a dutch oven over medium heat until heated through.

tips for making this soup

Utilize the bone broth you used to cook your chicken for the base of this soup.
Don’t use chicken broth or stock – use the more nutrient-dense bone broth.
Leave any cheese or cream out of the soup if you’re going to freeze it.
This soup is delicious when it’s made ahead and frozen! Make a double batch!

Serving suggestions

substitutions for this soup

Meat – Italian sausage would be great!
Vegetables – Kale, arugula, or any other greens that are in season would be delicious.
Gnocchi – Replace the gnocchi with orzo, or rice for a different texture.
Addtional ingredients – Adding cream would make this soup even heartier for the cooler months.

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Dutch oven
Stand mixer
Boos Block Butcher Block
12 inch Cast Iron Skillet

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Spring roll bowls

Pin it for later – lemon chicken gnocchi soup

This easy and healthy recipe is the perfect late summer soup because it is so fresh, yet hearty!

Related: Ancho aioli recipe

Print the recipe – Lemon chicken gnocchi soup

Lemon Chicken Gnocchi Soup

Kyrie | Healthfully Rooted Home

The gnocchi makes it super filling, and the lemon and garlic make it nice and fresh.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10

Cook Time 35

Total Time 45

Course dinner, Main Course, Soup

Cuisine greek

Servings 6

Calories 250 kcal

Equipment

Cutting board
Large chef's knife
Dutch oven or large stock pot. Learn how to clean dutch ovens here.
Stand mixer
Flat beater attachment optional
garlic press optional

Ingredients

10 cups Bone broth my homemade bone broth recipe here
Juice from 3 Lemons
8 cloves Garlic
2-3 Chicken breasts boneless, skinless. You could also cook a whole chicken and take the meat from that to use for this soup.
2 cups Zucchini
1 package Gnocchi
1 Sweet onion
3 tbsp Olive oil
1/3 cup Chives chopped
Salt to taste
Pepper to taste
1/2 tsp Red pepper flakes

Instructions

Pour your bone broth into the dutch oven and then place your chicken into the broth. Bake at 350 degrees for 30 minutes. Alternatively, you could roasted a whole chicken and use that for this soup.
While chicken is cooking dice your onion, chives and zucchini.
Heat a cast iron skillet on medium-high heat. Once preheated, add olive oil. Once oil is preheated, add onion and zucchini and saute for about 5 minutes (until just starting to brown).
Add garlic into cast iron with veggies and stir to incorporate for about 1 minute. Turn the burner off.
Remove chicken from dutch oven and place in a stand mixer with a flat beater attachment and turn on medium to low speed to shred the chicken (use forks to shred chicken if you don't have a stand mixer). If using a whole chicken, just tear off the chicken from the bones and toss it in your soup.
Keep the bone broth that you just cooked the chicken in inside the dutch oven. Turn the burner on high and boil the bone broth.
Once boiling, add the gnocchi and cook according to package (usually just a few minutes until it floats).
Turn the heat off and add the shredded chicken, zucchini/onion mixture, lemon juice, 3/4 of your chives, salt, pepper and red pepper flakes and stir.
Serve with my Roasted Garlic Sourdough Bread!

Video

Notes