Cooked - Chicken Gnocchi Soup

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Chicken Gnocchi Soup

8.0

2 tbsp unsalted butter

2 tbsp oil

2 boneless, skinless, chicken breasts

1 medium onion, chopped

3 to 4 cloves garlic, minced

2 medium carrots, chopped

2 stalks celery, chopped

⅓ cup all-purpose flour (For gluten-free version, see the recipe notes.)

4 cups chicken broth

1 lbs potato Gnocchi (For gluten-free, see the recipe notes.)

¼ cup heavy cream / half and half (For lighter version, see the recipe notes.)

2 tbsp Parmesan cheese, shredded

2 cups fresh spinach, chopped

10 leaves fresh basil, chopped

1 tbsp fresh parsley, chopped

½ tsp rosemary

Salt and black pepper, to taste

Turn on the sauté mode (high), when it displays "HOT", add oil and butter.
Add garlic, onion, carrots, and celery. Sauté for 2-3 mins.
Add flour, and sauté for a few minutes till the raw smell of flour is no more. This will take 2-3 mins.Note: For the gluten-free version, see the recipe notes.
Add Chicken stock, and deglaze the bottom of the pot. Mix well.
Add chicken breasts. Close the Instant Pot lid, and pressure value on sealing.
Turn the Manual / Pressure Cook (high) for 15 mins.Note: See the recipe notes for cooking time.
After the Instant Pot beeps, let the pressure release naturally, around 10 mins.
Open the Instant Pot, remove the chicken, and using a fork shred the chicken.
Turn ON sauté mode (high), add gnocchi and cook till Gnocchi floats on the top. It took me around 3-4 mins.Note: Please use the recommended cooking time for gnocchi on the package.
Add the shredded chicken back to the pot.
Add cream, and spinach, and cook for a couple of mins or until spinach is wilted down. Adjust seasoning - salt and pepper as per taste. Chicken Gnocchi Soup is ready to serve.Note: For a lighter version, see the recipe notes.
Love café style dining? Serve this creamy Olive Garden Chicken Gnocchi soup in a homemade bread bowl.
In a Dutch oven or a soup pot. Add oil and butter.
Add garlic, onion, carrots, and celery. Sauté for 2-3 mins.
Add flour, and saute for a few minutes till the raw smell of flour is no more. This will take 2-3 mins.Note: For the gluten-free version, see the recipe notes.
Add Chicken stock, and deglaze the bottom of the pot. Mix well.
Add chicken breasts. Bring the mixture to a boil, reduce the heat to medium, cover and simmer until the chicken is cooked. Remove the chicken from the soup, and shred it.
Add gnocchi and cook till Gnocchi floats on the top. It took me around 3-4 mins.Note: Please use the recommended cooking time for gnocchi on the package.
Add the shredded chicken back to the pot.
Add cream, and spinach, and cook for a couple of mins or until spinach is wilted down. Adjust seasoning - salt and pepper as per taste. Chicken Gnocchi Soup is ready to serve.Note: For a lighter version, see the recipe notes.
Love café style dining? Serve this creamy Olive Garden Chicken Gnocchi soup in a homemade bread bowl.

Course🍽️Main Course

Diets🥩Carnivore...

Category🍲Soup

Cuisine🇮🇹Italian

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 40m

Created 122 weeks ago

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