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

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
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
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.

Video

Notes

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

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

serve this soup with

  1. Roasted garlic sourdough bread
  2. Sourdough flatbread
  3. Sourdough dumplings would be great in this!

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.
  • Additional ingredients - Adding cream would make this soup even heartier for the cooler months.
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