Ingredients
Chicken
- 2 lbs. organic chicken breasts
- 2 Tbsps extra virgin olive oil
- 1 lemon, sliced thin
- 1 tsp lemon zest
- Sea salt, to taste
- Black pepper, to taste
Soup Base
- 2 Tbsps unsalted butter
- 4 garlic cloves, minced
- 4 fresh thyme sprigs
- 2 tsps On Everything All-Purpose Blend
- 1 tsp sea salt
- 4 Tbsps organic all-purpose flour
- 5 cups organic chicken stock/broth
- 1 lemon, freshly squeezed (juice only)
- 1 tsp lemon zest
- 1 1/2 cups organic heavy cream
- 2 cups organic kale, de-stemmed and chopped
- 1 (16 oz.) package potato gnocchi, homemade or store-bought
- 1 cup freshly grated parmesan cheese
Instructions
- Preheat and Prepare Chicken: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or foil for easy cleanup.
- Season Chicken: Arrange the seasoned chicken breasts side by side on the baking sheet, leaving some space between each. Drizzle with olive oil and season generously with sea salt and black pepper. Sprinkle lemon zest over the chicken and place lemon slices on and around the breasts for infused citrus flavor.
- Bake Chicken: Bake the chicken for 15-20 minutes until golden brown on the outside and fully cooked through. Be sure to flip the breasts halfway through baking to ensure even cooking.
- Slice Chicken: Once baked, remove chicken from the oven and allow it to cool enough to handle. Slice the breasts into medium-thin pieces, ready to be added to the soup.
- Start Soup Base: In a medium-sized Dutch oven or heavy pot over medium-high heat, melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes.
- Create Roux: Stir in the flour, sea salt, and On Everything All-Purpose Blend until well combined to form a roux that will thicken the soup.
- Add Stock and Cream: Gradually whisk in the chicken stock, stirring constantly to avoid lumps until the mixture thickens. Then add heavy cream, freshly squeezed lemon juice, and lemon zest.
- Add Vegetables and Chicken: Stir in chopped kale, thyme sprigs, sliced baked chicken, and potato gnocchi. Combine well and let the soup simmer for 10-12 minutes, or until the gnocchi floats and is tender.
- Finish Soup: Remove thyme sprigs, then add freshly grated parmesan cheese. Stir until the cheese melts fully and the soup turns creamy. Simmer for an additional 1-2 minutes.
- Serve: Remove the soup from heat and ladle into bowls. Serve hot with your choice of bread or salad on the side for a complete meal.
- Enjoy: Bon Appetit! Relish this bright, creamy, and hearty winter soup perfect for chilly days.
Notes
- Turning the chicken breasts midway through baking ensures even cooking and crispiness.
- Using fresh lemon slices and zest adds vibrant citrus notes that brighten the creamy soup.
- Store-bought gnocchi can be substituted with homemade gnocchi to add a personal touch.
- The On Everything All-Purpose Blend adds a unique seasoning; if unavailable, substitute with a mix of garlic powder, onion powder, poppy seeds, sesame seeds, and sea salt.
- Kale adds a healthy, hearty component but can be swapped for spinach if preferred.
- For a richer soup, use heavy cream, but half-and-half can be a lighter substitute.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Baking
- Cuisine: American
