Preheat your oven to 400°F (200°C) and prepare a baking sheet lined with parchment paper. Season the organic chicken breasts with extra virgin olive oil, sea salt, black pepper, lemon zest, and add thin lemon slices on top. Bake for 15-20 minutes until the chicken is golden brown and fully cooked through, then slice into medium-thin pieces after cooling slightly.

In a Dutch oven, melt 2 tablespoons of unsalted butter over medium-high heat. Once melted, sauté the minced garlic for about 1-2 minutes until fragrant, stirring occasionally to prevent burning. Next, stir in the all-purpose flour and your chosen seasoning blend, ensuring everything is combined and slightly golden for enhanced flavor, about 1 minute.

Gradually pour in the 5 cups of organic chicken stock while constantly stirring to avoid lumps. Continue to cook for approximately 5 minutes until the mixture thickens slightly, creating a smooth base for your Creamy Winter Lemon Chicken Gnocchi Soup. The consistency should coat the back of a spoon nicely.

Carefully add in the 1 ½ cups of organic heavy cream, freshly squeezed lemon juice, lemon zest, and the chopped kale. Stir well to mix all the ingredients together. Incorporate the sliced baked chicken and the potato gnocchi into the pot, ensuring even distribution. Allow the soup to simmer on medium heat for about 10-12 minutes until the gnocchi is tender and begins to float to the top.

After simmering, stir in the 1 cup of freshly grated Parmesan cheese until it melts completely, creating a creamy and luxurious finish to your soup. Cook for an additional 1-2 minutes, allowing the flavors to meld together beautifully.

Remove the thyme sprigs from the soup and ladle the Creamy Winter Lemon Chicken Gnocchi Soup into warm bowls. Optionally, serve with crusty bread or a fresh salad to complement the dish. Enjoy the inviting warmth and comforting flavors of this delightful winter soup!