Ingredients
- 2 tbsp unsalted butter
- 2 tbsp Cooking oil
- 3 cloves garlic minced
- 1-1 1/2 lb chicken breast chopped
- 1 onion
- 1 1/2 large carrots
- 2 ribs celery
- 1/2 cup Organic flour
- 6 cups Chicken broth low sodium
- 1/2 tsp italian seasoning
- 2 cups half half
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 1 lb potato gnocchi
- 2 cups spinach
- In your Instant pot, press the sauté button and heat 2 Tbsp olive oil and 2 Tbsp butter over medium-high heat. Add in 3 minced garlic cloves and stir for about 10 seconds.
- Add 1 or 1 1/2 pounds of chopped chicken breast to the pot and stir until fully cooked, and most of the liquid has evaporated.
- In the meantime dice 2 ribs of celery, 1 1/2 carrots, and 1 onion. Then and add it to the instant pot. Stir until the onion becomes translucent (about 5 minutes).
- Add 1/2 cup flour to the sautéed chicken and vegetables and stir for a few minutes to get rid of the raw flour taste.
- Then slowly pour in 6 cups of chicken stock while string to avoid getting clumps of flour.
- Add 1/2 tsp Italian seasoning along with 1 lb potato gnocchi to the soup.
- Pour in 2 cups of half half into the soup and add the salt and pepper.
- Lastly, chop up 2 cups of fresh spinach and add it to the soup. Stir until the spinach is wilted (about 5 minutes). Serve the soup with some bread on the side and enjoy!
Cath B 38 w
Looks delicious!