There’s something incredibly comforting about a steaming bowl of soup during the chillier months. For me, soup isn’t just food—it’s a ritual, a gentle pause, a warm blanket when the world outside is all wind and gray skies. And this Creamy Winter Lemon Chicken Gnocchi Soup is just that: a soothing, citrus-kissed bowl of cozy that fills both your belly and your spirit.
This recipe brings together the hearty, pillowy comfort of gnocchi with the brightness of lemon, a silky, creamy broth, and tender chunks of chicken. It’s like sunshine on a cold day—light enough not to weigh you down, but rich enough to feel indulgent. It reminds me of the kind of soup you’d find simmering on a Sunday afternoon in your grandma’s kitchen—except with a modern twist.
The addition of lemon brings such a beautiful brightness that cuts through the creaminess, balancing the dish and adding a little zip that keeps you coming back for another spoonful. It’s the kind of soup that makes winter feel welcome.
Why You’ll Love This Recipe:
-
Perfect for cozy nights in – It’s warm, filling, and deeply satisfying.
-
One pot wonder – Minimal cleanup, maximum flavor.
-
Freezer-friendly – Make a batch now and save some for those extra busy nights.
-
Family-friendly – Kids and adults alike will slurp this up with joy.
-
Bright + creamy balance – The lemon adds a fresh twist to a classic creamy soup.
INGREDIENTS YOU’LL NEED:
-
2 tablespoons olive oil
-
1 medium onion, chopped
-
4 garlic cloves, minced
-
1 cup carrots, chopped
-
1 cup celery, chopped
-
1 teaspoon dried thyme
-
1 teaspoon dried parsley
-
1 teaspoon smoked paprika
-
1/2 teaspoon turmeric
-
1/2 teaspoon black pepper
-
1 1/2 teaspoons sea salt
-
2 tablespoons all-purpose flour
-
6 cups chicken stock
-
2 cups cooked shredded chicken
-
16 oz potato gnocchi
-
1 cup full-fat coconut milk (or heavy cream)
-
1 tablespoon freshly squeezed lemon juice
-
2 cups fresh spinach
HOW TO MAKE CREAMY WINTER LEMON CHICKEN GNOCCHI SOUP:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Sauté your aromatics
Start with a large pot or Dutch oven—something that feels sturdy and homey. Heat the olive oil over medium-high heat, and toss in your chopped onions, carrots, and celery. Let them cook down for about 4-5 minutes, stirring occasionally, until the onions are translucent and the veggies start to soften. The kitchen will start to smell amazing right about now.
Step 2: Add the garlic and seasonings
Next, stir in the minced garlic and let it cook for about 1 minute, just until fragrant. Then, sprinkle in the thyme, parsley, paprika, turmeric, salt, and pepper. These spices build that cozy depth of flavor that makes this soup feel like it’s been simmering all day—even though it hasn’t.
Step 3: Create the roux
Sprinkle the flour over the vegetables and stir well to coat everything. This step thickens the broth and gives the soup its luxurious texture. Cook for another minute or two, stirring constantly, so the flour cooks off and doesn’t taste raw.
Step 4: Pour in the broth
Slowly add in the chicken stock, stirring as you go to keep everything smooth. Increase the heat and bring it to a gentle boil.
Step 5: Add chicken and gnocchi
Once the soup is bubbling gently, stir in the cooked shredded chicken and potato gnocchi. Let everything simmer for about 10 minutes, or until the gnocchi is cooked through and floating.
Step 6: Stir in the creamy goodness
Reduce the heat to low and pour in the coconut milk (or heavy cream). Add the fresh lemon juice, which gives the soup its signature brightness. Stir in the spinach last—it will wilt quickly from the residual heat. Give everything one final stir and a taste—adjust seasoning if needed.
Step 7: Serve and savor
Ladle into bowls, add a twist of cracked black pepper or an extra squeeze of lemon if you’re feeling zesty, and enjoy every creamy, comforting bite.
HELPFUL TIPS:
-
Make it ahead: This soup tastes even better the next day as the flavors continue to meld.
-
Shredded chicken shortcut: Use leftover roast chicken or a store-bought rotisserie chicken to save time.
-
Thicker soup? Add an extra tablespoon of flour in the roux or let it simmer uncovered a bit longer.
-
Lemon levels: Start with a tablespoon and adjust based on how citrusy you want it.
-
Gnocchi tips: Don’t overcook it—once it floats, it’s ready!
DETAILS:
-
Prep Time: 10 minutes
-
Cook Time: 30 minutes
-
Total Time: 40 minutes
-
Yield: 4–6 servings
-
Category: Soup
-
Method: Stovetop
-
Cuisine: American-Inspired Comfort Food
-
Diet: Dairy-Free option available, Nut-Free
NOTES:
-
You can use full-fat coconut milk for a dairy-free version or substitute with heavy cream for extra richness.
-
Baby kale can be used instead of spinach for a slightly heartier green.
-
This soup pairs beautifully with crusty bread or a warm biscuit on the side.
NUTRITIONAL INFORMATION:
(Per serving – based on 6 servings)
Calories: Approx. 420
Protein: 28g
Fat: 16g
Carbohydrates: 36g
Fiber: 4g
Sugar: 4g
Sodium: 710mg
FREQUENTLY ASKED QUESTIONS:
Can I use a different protein instead of chicken?
Yes! Try shredded turkey or even chickpeas for a vegetarian twist.
Is it okay to use frozen gnocchi?
Absolutely—just add it directly to the simmering soup without thawing.
Can I make this soup gluten-free?
Yes—just use a gluten-free flour blend and gluten-free gnocchi.
Can I freeze this soup?
Yes! Let it cool completely before storing in freezer-safe containers. It freezes well for up to 2 months.
STORAGE INSTRUCTIONS:
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it thickens too much. For freezing, portion into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Related Recipes
If you liked this recipe, you’ll definitely enjoy these other cheesy delights:
CONCLUSION
This Creamy Winter Lemon Chicken Gnocchi Soup is more than just a weeknight meal—it’s comfort in a bowl, a bright spot on a dreary day, and the kind of dish that brings people together around the table. Whether you’re curled up under a blanket with a warm bowl in hand or sharing it with loved ones on a cold evening, this soup is sure to bring warmth, joy, and plenty of second helpings. Give it a try—you’ll be making it all winter long.
Print
Creamy Winter Lemon Chicken Gnocchi Soup
Description
There’s something incredibly comforting about a steaming bowl of soup during the chillier months. For me, soup isn’t just food—it’s a ritual, a gentle pause, a warm blanket when the world outside is all wind and gray skies. And this Creamy Winter Lemon Chicken Gnocchi Soup is just that: a soothing, citrus-kissed bowl of cozy that fills both your belly and your spirit.
This recipe brings together the hearty, pillowy comfort of gnocchi with the brightness of lemon, a silky, creamy broth, and tender chunks of chicken. It’s like sunshine on a cold day—light enough not to weigh you down, but rich enough to feel indulgent. It reminds me of the kind of soup you’d find simmering on a Sunday afternoon in your grandma’s kitchen—except with a modern twist.
The addition of lemon brings such a beautiful brightness that cuts through the creaminess, balancing the dish and adding a little zip that keeps you coming back for another spoonful. It’s the kind of soup that makes winter feel welcome.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
4 garlic cloves, minced
1 cup carrots, chopped
1 cup celery, chopped
1 teaspoon dried thyme
1 teaspoon dried parsley
1 teaspoon smoked paprika
1/2 teaspoon turmeric
1/2 teaspoon black pepper
1 1/2 teaspoons sea salt
2 tablespoons all-purpose flour
6 cups chicken stock
2 cups cooked shredded chicken
16 oz potato gnocchi
1 cup full-fat coconut milk (or heavy cream)
1 tablespoon freshly squeezed lemon juice
2 cups fresh spinach
Instructions
Step 1: Sauté your aromatics
Start with a large pot or Dutch oven—something that feels sturdy and homey. Heat the olive oil over medium-high heat, and toss in your chopped onions, carrots, and celery. Let them cook down for about 4-5 minutes, stirring occasionally, until the onions are translucent and the veggies start to soften. The kitchen will start to smell amazing right about now.
Step 2: Add the garlic and seasonings
Next, stir in the minced garlic and let it cook for about 1 minute, just until fragrant. Then, sprinkle in the thyme, parsley, paprika, turmeric, salt, and pepper. These spices build that cozy depth of flavor that makes this soup feel like it’s been simmering all day—even though it hasn’t.
Step 3: Create the roux
Sprinkle the flour over the vegetables and stir well to coat everything. This step thickens the broth and gives the soup its luxurious texture. Cook for another minute or two, stirring constantly, so the flour cooks off and doesn’t taste raw.
Step 4: Pour in the broth
Slowly add in the chicken stock, stirring as you go to keep everything smooth. Increase the heat and bring it to a gentle boil.
Step 5: Add chicken and gnocchi
Once the soup is bubbling gently, stir in the cooked shredded chicken and potato gnocchi. Let everything simmer for about 10 minutes, or until the gnocchi is cooked through and floating.
Step 6: Stir in the creamy goodness
Reduce the heat to low and pour in the coconut milk (or heavy cream). Add the fresh lemon juice, which gives the soup its signature brightness. Stir in the spinach last—it will wilt quickly from the residual heat. Give everything one final stir and a taste—adjust seasoning if needed.
Step 7: Serve and savor
Ladle into bowls, add a twist of cracked black pepper or an extra squeeze of lemon if you’re feeling zesty, and enjoy every creamy, comforting bite.
Notes
-
You can use full-fat coconut milk for a dairy-free version or substitute with heavy cream for extra richness.
-
Baby kale can be used instead of spinach for a slightly heartier green.
-
This soup pairs beautifully with crusty bread or a warm biscuit on the side.