Lemon-Parmesan Chicken Gnocchi Soup
Serves 4
15 mins prep
30 mins cook
45 mins total
This Italian-style chicken gnocchi soup is one of my family's most requested soup recipes. A variation of a basic homemade chicken noodle soup, it's hearty and super-comforting. Made without cream, milk or butter, it's a meal-in-a-bowl, full of tender pieces of chicken, chunky vegetables and potato gnocchi in a tangy, lemon-kissed chicken broth laced with plenty of Parmesan cheese.
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Pour the olive oil into a Dutch oven or heavy soup pot and place over medium-high heat. Stir in the carrots, celery, onions and a large pinch of salt. Cover the pot and cook 10 minutes, stirring once or twice. Covering the pot helps to steam and soften the vegetables quickly.
Add the chicken to the pot. Cook until the surface of the chicken is no longer pink, stirring it around frequently.
Add the garlic, cayenne, lemon slices, chicken broth, Parmesan rind, 1-½ teaspoons salt and black pepper to taste. Bring to a simmer. Cook 10-20 minutes until the chicken is tender (chicken breasts will cook in about 10 minutes). Adjust the heat level as needed to maintain a simmer — boiling the broth will toughen the chicken.
Stir in the gnocchi. Bring the soup back to a slow simmer and cook 5-7 minutes, until the gnocchi are softened and tender and the broth thickens slightly from the starch.
Remove the pan from the heat. Pick out and remove the Parmesan rind and lemon slices and discard. Stir in the grated Parmesan, parsley and thyme. Serve the soup in bowls, with additional grated cheese sprinkled over.
