Lemon-Parmesan Chicken Gnocchi Soup Recipe :-The chicken gnocchi soup that is prepared in an Italian style is one of the soup recipes that my family requests the most. This warm and extremely comfortable soup is a simplified version of a traditional chicken noodle soup that is made at home.
Made without cream, milk or butter, it’s a meal-in-a-bowl, full of tender pieces of chicken, chunky vegetables and potato gnocchi dumplings in a tangy, lemon-kissed chicken broth laced with plenty of Parmesan cheese.
Lemon-Parmesan Chicken Gnocchi Soup Recipe
Why we LOVE chicken gnocchi soup ?
INGREDIENTS :
- 3 tablespoons (45 ml) extra virgin olive oil
- 4 (350 g) carrots, peeled, halved lengthwise and sliced ½-inch thick
- 4-5 stalks (170 g) celery, sliced ½-inch thick
- 1 large yellow onion, chopped
- Kosher salt and freshly ground black pepper
- 1 pound (450 g) boneless, skinless chicken, thighs or breasts, cut into 2-inch chunks
- 2 cloves garlic, finely chopped or grated
- ¼ teaspoon cayenne pepper
- 3 thin slices fresh lemon, seeds removed
- 4 cups (950 ml) chicken broth, regular or low-sodium
- 1 Parmesan rind, optional
- 1 pound (450 g) potato gnocchi
- ½ cup grated Parmesan cheese, plus additional for serving
- 2 tablespoons chopped parsley
- 1 teaspoon chopped fresh thyme
INSTRUCTIONS :
A Dutch oven or a heavy soup pot should be used to hold the olive oil, and then it should be placed over medium-high heat. Carrots, celery, onions, and a great deal of salt should be stirred in at this point. While the pot is covered, simmer it for ten minutes while stirring it once or twice. When the saucepan is covered, the veggies are able to steam and become more tender more quickly.
The chicken should be added to the pot. Cook the chicken until the pink color is no longer visible on the surface, stirring it often during the kitchen.
To enhance the flavor, incorporate the garlic, cayenne pepper, lemon slices, chicken broth, Parmesan rind, and a generous amount of salt and black pepper to taste.
Allow to come to a simmer. It will take approximately ten minutes for chicken breasts to reach the desired level of tenderness. Cook for ten to twenty minutes. Adjust the heat setting as necessary to keep the simmer going; bringing the broth to a boil will cause the chicken to become more tough.
Toss in the gnocchi and stir. Bring the soup back up to a low simmer and continue cooking for another five to seven minutes, or until the gnocchi have become tender and softened, and the stock has somewhat thickened as a result of the starch.
The pan should be removed from the heat. Both the lemon slices and the Parmesan rind should be picked out, removed, and thrown away. Add the grated Parmesan, parsley, and thyme, and stir to combine. Bowls should be used to serve the soup, and additional shredded cheese should be put on top.
KAREN’S NOTES AND TIPS :
Any type of gnocchi, whether fresh, shelf-stable, or frozen, can be used for the soup. Defrosting frozen gnocchi is not required before placing it in the soup pot;
however, it may take a few additional minutes for the liquid to return to a simmer once it has been frozen.It is important to keep in mind that the soup will continue to thicken as it cools after it has been prepared.
The soup can be stored in the refrigerator for three to five days, or it can be frozen for up to one month.
NUTRITION :
- Calories: 523kcal | Carbohydrates: 54g | Protein: 35g | Fat: 19g | Saturated Fat: 5g | Sodium: 987mg | Potassium: 863mg | Fiber: 6g | Sugar: 6g | Vitamin
- A: 10764IU | Vitamin C: 13mg | Calcium: 204mg | Iron: 5mg