Step 1

Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper or foil.

Step 2

Line seasoned chicken breast (side by side) unto prepared baking sheet, leaving a bit of room in between each one. Drizzle with olive oil and season with salt + black pepper. Add lemon zest atop chicken and place lemon slices atop and in between chicken as well.

Step 3

Bake for 15-20 minutes or until golden brown and crispy on the outside and fully cooked through on the inside. NOTE: Be sure to turn the breasts unto their opposite side halfway through the baking time.

Step 4

Remove from oven and let them cool until safe to handle. Once cool enough, slice chicken breasts into medium-thin pieces.

Step 5

In a medium-sized dutch oven pot over medium high-heat, add the butter. Once heated and the butter has melted, add the minced garlic and sauté until fragrant, about 1-2 minutes. Add the flour, salt, black pepper, garlic powder, oregano, parsley, and basil, stirring until combined.

Step 6

Add in the chicken stock, stirring frequently to avoid lumping until thickened. Add in the heavy cream, lemon juice, zest, chopped kale, thyme sprigs, baked lemon chicken slices, and gnocchi, stirring to combine. Let everything simmer for about 10-12 minutes or until the gnocchi is fully cooked through, floats to the top, and tender.

Step 7

Add in the grated parmesan, stirring until cheese has melted and the soup becomes creamy. Simmer for another 1-2 minutes.

Step 8

Remove from heat, discard thyme leaves, and serve immediately into prepared bowl(s), top with a side of bread or salad, if desired.

Step 9

Bon Appetit!