Gnocchi Soup with Lemon and Dill
This quick-fix gnocchi soup with lemon and dill is made with all pantry ingredients you can keep on hand for a fast dinner any night. Serve with warm bread and butter for a delicious dinner.
This easy gnocchi soup with lemon and dill was born out of necessity.
Our kitchen was running on fumes and I need to prepare a quick lunch with whatever I happened to have on hand in my pantry.
A package of gnocchi, a container of chicken broth, and a few fresh items from the fridge and we were in business!
The soup was so light and delicious, it has made an appearance on our table again and again.
Why This is the Best Recipe
- Budget Friendly: With such a short list of ingredients, you can make this easy dinner on a budget.
- Awesome Flavor: I love dill, this is like a lemony soup married my favorite dill dip.
- So Fast: Using boxed chicken stock makes this recipe lightning fast to make.
Ingredients
Look at just how short the ingredients list is! All you need to make the soup is:
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- Gnocchi: These are dried Italian potato dumplings that have a firm texture but still cook up light and fluffy. If you can't find them, you could simply substitute a wavy egg noodle.
- Chicken Broth/Stock
- Olive Oil
- Fresh Carrots
- Lemon
- Minced Garlic
- Dried Dill: You could use fresh dill if you have it. Save some to make my easy dill dip for veggies if you have any left over.
- Salt and Pepper
Saute the Carrots
Drizzle the olive oil into a large soup pot and heat it over medium-high heat. Add the diced carrots and cook them for 5 minutes to sweeten and soften them a bit.
Add the minced garlic and stir. Cook for 1 more minute or until very fragrant.
Add the Chicken Stock
Pour in the chicken broth or stock and bring it to a boil over medium-high heat.
Once it is bubbling, reduce the heat to medium low and cover the pot. Cook the carrots in the broth for 5 - 10 minutes or until softened.
Cook the Gnocchi
Add the gnocchi to the pot. They'll be heavy enough to sink to the bottom.
Stir them occasionally so they don't stick to your pot. Cook them for 3 - 4 minutes or until they float to the top.
Finish the Soup
Once the gnocchi have floated to the top, they are ready. Now you can finish seasoning the soup.
Add the fresh lemon juice and dried dill. You want to add these at the end because the flavors are delicate and they'll be more prominent if you add them just at the end.
Taste and adjust with a sprinkle of salt and pepper as needed and serve.
Make Ahead Tips
The beauty of this recipe is that it requires so little time and effort to make, you don't really need to worry about making it ahead of time!
However, if you just want to be able to reheat your meal, you could make the soup and store it in the fridge for 4 - 5 days.
The soup would also freeze very well and you could just reheat it in the microwave.
Lemon Chicken Gnocchi Soup Variation
If you're looking to add a little more heft to this light soup, you could always stir in a shredded rotisserie chicken. Just be sure to add it for just the last minute or so to warm through or the chicken will get overcooked and tough.
You could also brown our favorite Romano chicken meatballs and simmer them in the soup until they are cooked through.
This would be a great recipe to use any leftover cooked chicken you have on hand, too. You could grab a bag of meal prep chicken breasts from your freezer to add to soups like this any time.
Serving Suggestions
This is a very light and easy soup for a quick lunch or light dinner when served by itself. You could add a light green salad or a dinner roll or biscuit on the side.
If you'd like to serve it as part of a heartier meal, it makes a great soup and sandwich partner. I would pair it with a lighter tasting sandwich like my easy cheesy crab melts or these cheesey chicken roll-ups.
My creamy chicken pesto sandwich has flavors that would pair nicely with the lemon in the soup. If you prefer ham, this grilled ham and havarti sandwich would be a great option.
More Easy Soup Recipes
We love a quick soup for a busy night, here are some of my favorite stovetop soups:
📖 Recipe
Gnocchi Soup with Lemon and Dill
Ingredients
- 1 tablespoon olive oil
- 5 whole carrots peeled and diced
- 1 tsp minced garlic
- 2 quarts (8 cups) chicken stock
- 1 (16 oz) package of dried gnocchi
- 1/2 lemon juiced
- 1/2 tsp dried dill
- salt and pepper to taste
Instructions
- Add the olive oil to a soup pot and set over medium-high heat. Add the diced carrots and stir. Cook for 5 minutes or until the carrots start to soften.
- Add the minced garlic and stir. Cook for 1 minute or until fragrant.
- Pour in the chicken stock and bring to a boil. Reduce the heat to medium-low and cover the pot. Simmer the carrots for 5 - 10 minutes or until tender.
- Add the gnocchi to the soup. They will sink to the bottom, so stir them occasionally so they don't stick. Cook for 3 - 4 minutes or until they float to the top.
- Add the lemon juice and dried dill to the soup. Taste and adjust the seasonings with salt and pepper as needed before serving.
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