Chicken Gnocchi Soup

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Great fall or winter recipe that’s quick and easy!


  • 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 40 w

Looks delicious!