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Gnocchi Chicken Soup taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Creamy Gnocchi Chicken Soup

This creamy gnocchi chicken soup combines tender chicken, fresh vegetables, and comforting spices to create a rich and flavorful meal perfect for any day.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
Calories 483 kcal

Ingredients
  

Main ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion chopped
  • 6 carrots chopped
  • 4 stalks celery chopped
  • 2 tablespoons salted butter
  • 2 tablespoons all-purpose flour
  • 0.75 pound boneless skinless chicken breasts or thighs
  • 2-4 cloves garlic chopped
  • 1 tablespoon Italian seasoning
  • 1 teaspoon paprika or smoked paprika
  • 2 tablespoons fresh thyme leaves or 2 teaspoons dried
  • 1 pinch chili flakes
  • 1 pinch kosher salt
  • 1 pinch black pepper
  • 4-6 cups low sodium vegetable broth
  • 0.5 cup sun-dried tomatoes chopped
  • 4-6 cups baby spinach fresh
  • 1.5 cups canned coconut milk, heavy cream, or whole milk
  • 0.5 cup grated parmesan
  • 1 pound fresh potato gnocchi

Instructions
 

Instructions

  • Heat your extra virgin olive oil in the pressure cooker on medium. Toss in chopped onion, carrots, and celery. Sauté them until they soften and get a little sweet, about 5 to 7 minutes tops.
  • Drop in the butter and let it melt slow so it coats all the veggies. Sprinkle the flour over everything and stir well. Cook that flour for 1 to 2 minutes to skip any raw taste—it works real good here.
  • Place chicken breasts or thighs right on top of veggies. Add chopped garlic, Italian seasoning, paprika, fresh thyme, chili flakes, salt, and pepper. Stir around a bit for those flavors to meet and greet.
  • Pour in your veggie broth just enough to cover the chicken and veggies. Check the sealing ring is snug on your pressure cooker before locking the lid tight.
  • Turn the heat up and wait for the pressure build. When you hear that hiss, reduce heat to keep steady pressure, and cook for 10 minutes.
  • After cooking, do a quick release to drop the pressure fast. When the lid’s loose, take out the chicken and shred it with forks, dang it’s tender.
  • Return shredded chicken back to the pot. Add gnocchi and fresh baby spinach. Close lid loosely or just cover and cook for about 3 minutes until gnocchi float to the top and spinach wilts.
  • Pour in coconut milk (or cream or whole milk) and stir in grated parmesan. Season with salt and pepper. Give it a good stir, heat through if needed, and serve piping hot.

Notes

For a vegetarian option, swap chicken for tofu or mushrooms and use plant-based milk. Keep the sealing ring clean for best pressure results.