Creamy Lemon Chicken Gnocchi Soup (Print Version)

# Ingredients:

→ Baked Lemon Chicken

01 - 2 pounds organic chicken breasts
02 - 2 tablespoons extra virgin olive oil
03 - 1 fresh lemon, thinly sliced
04 - 1 teaspoon fresh lemon zest
05 - salt and black pepper to taste

→ Soup Base

06 - 16 ounces potato gnocchi
07 - 2 tablespoons unsalted butter
08 - 4 minced garlic cloves
09 - 4 fresh thyme sprigs
10 - 2 teaspoons all-purpose seasoning blend
11 - 1 teaspoon sea salt

→ Soup Finishing

12 - 4 tablespoons all-purpose flour
13 - 5 cups organic chicken stock/broth
14 - juice of 1 lemon
15 - 1 teaspoon fresh lemon zest
16 - 1½ cups organic heavy cream
17 - 2 cups chopped fresh kale, de-stemmed
18 - 1 cup freshly-grated parmesan cheese

# Instructions:

01 - Season chicken with salt, pepper, lemon zest and slices. Bake at 400°F for 15-20 minutes until done. Cool and slice.
02 - Sauté garlic in melted butter. Stir in flour and seasonings.
03 - Gradually add stock and cream. Add lemon, kale, thyme, chicken and gnocchi. Simmer 10-12 minutes until gnocchi is done.
04 - Stir in parmesan until melted. Simmer 1-2 minutes more. Remove thyme sprigs before serving.

# Notes:

01 - Can be made gluten-free with GF gnocchi
02 - Can be made vegan with substitutions
03 - Keeps 2-3 days refrigerated

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