Ingredients
Scale
- 2 lbs organic chicken breasts
- 1 (16 oz.) package potato gnocchi
- 5 cups organic chicken stock
- 1 lemon, sliced and juiced
- 2 cups organic kale
- 1 ½ cups organic heavy cream
- 2 Tbsps extra virgin olive oil
- 1 tsp lemon zest
- Sea salt + black pepper, to taste
- 2 Tbsps unsalted butter
- 4 garlic cloves, minced
- 4 fresh thyme sprigs
- 2 tsps On Everything All-Purpose Blend
- 4 Tbsps organic all-purpose flour
- 1 cup freshly-grated parmesan cheese
Instructions
- In a large pot over medium heat, add olive oil. Season chicken breasts with sea salt and black pepper. Cook until browned and cooked through, about 6–8 minutes per side. Remove from pot and set aside.
- Melt unsalted butter in the same pot, then add minced garlic and thyme sprigs; sauté until fragrant. Stir in the On Everything All-Purpose Blend and sea salt.
- Sprinkle flour over the aromatics, stirring to combine. Gradually whisk in chicken stock until smooth, then bring to a gentle simmer.
- Add gnocchi and kale into the soup; cook according to package directions until gnocchi float.
- Slice cooked chicken into bite-sized pieces. Stir into soup along with lemon juice, lemon zest, heavy cream, and Parmesan cheese. Simmer for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 450
- Sugar: 3g
- Sodium: 890mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 85mg