Instant Pot Chicken Gnocchi Soup
This Olive Garden Instant Pot Chicken Gnocchi Soup recipe is can be made in 30 minutes, and the flavour is simply outstanding. With chicken, stock, vegetables and spices combined to perfection - this is one soup recipe that is a perfect restaurant copycat.
Servings: 6 people
Calories: 314kcal
Ingredients
- 2 chicken breasts raw and diced (or cooked and shredded if it's pre-made)
- pepper as desired
- 3 tbsp butter
- 3/4 cup celery chopped
- 3/4 cup sweet onion chopped
- 2 1/3 cups chicken broth
- 1/2 tsp thyme
- 3 cups half and half
- 1 cup carrots shredded
- 1 pkg gnocchi
- 1 3/4 cup spinach chopped but not too small
- 1/2 cup parmesan cheese grated
Instructions
- Using an Instant Pot, saute the diced chicken until cooked.
- Add the pepper, thyme, butter, celery and onions. Continue to saute until the onions are translucent then add the chicken broth and shredded carrots.
- Using a microwave, warm up the half and half until lukewarm, and add to the Instant Pot {adding this while fridge-cold might cause it to curdle in the soup}
- Add the gnocchi and mix well, still on saute. Allow to boil until gnocchi is cooked.
- Add the spinach and cheese, and mix until spinach starts to wilt. Turn off the Instant Pot - serve hot and enjoy!
Nutrition
Serving: 6people | Calories: 314kcal | Carbohydrates: 11g | Protein: 15g | Saturated Fat: 13g | Cholesterol: 89mg | Sodium: 645mg | Fiber: 1g | Sugar: 2g