Lemon Pepper Chicken Soup

  • 3 chicken breasts
  • 1 package gnocchi (I used gluten free)
  • 1 bunch kale
  • 3 large lemons – zested and juiced
  • 3 cloves garlic
  • 1 cup white wine (I used a sauvignon blanc)
  • 2 bunches fresh dill
  • 2 Tbsp. lemon pepper
  • 3 Tbsp. salt
  • 2 Tbsp. vegetable oil
  • 8 cups water

Dice chicken into bite sized pieces. In a large soup pot, warm vegetable oil and add chicken. Season with two tablespoons of lemon pepper. Cook until starting to brown.

While the chicken is cooking, zest three large lemons. Cut each lemon in half and juice into a separate bowl. You’ll need approximately 1 cup of lemon juice.

Add chopped garlic to the chicken along with the lemon zest. Stir until both are evenly dispersed. Add lemon juice and white wine and allow to simmer for 2-3 minutes. Add water and salt and bring to a boil.

Tear and wash the kale. Add gnocchi to the pot (it only takes a couple minutes to cook). Add kale and turn down the heat. Don’t forget to taste! This is a VERY lemony soup. You may want to add more salt, more garlic, etc. Add two bunches of chopped, fresh dill when ready to serve.

Wine Pairing Suggestion

Dashwood Sauvignon Blanc

***Serves 6

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