Chicken and potato gnocchi soup is the most soothing soup ever prepared. When it is made in instant pot it becomes quite easy and quick to make. Chicken, potato dumplings (gnocchi), and spinach soup.
Potato gnocchi soup recipe
It is as comforting and satisfying as chicken soup, but superior. Olive Garden is everyone's favorite restaurant. They provide tasty, substantial dishes that are certain to improve your attitude. As a major admirer of this restaurant, I often try to recreate their meals at home. Making Olive Garden knockoffs enables me to feed my family well without breaking my wallet, avoid eating out, and have leftovers for lunch the next day. What You'll Require After being pressure-cooked, raw, cut-up chicken breasts will be added back to the soup. Or, after pressure cooking, add already-cooked chicken (such as from a rotisserie) to the soup. Potato-based gnocchi, whether made from home or bought dried, frozen, or fresh. Garlic, baby spinach leaves, carrots, celery, and onions (or chopped spinach). Oil, butter, cream, and chicken or vegetable stock. Instant Pot Chicken Gnocchi Soup: A Recipe Warm the oil and butter using the Instant Pot's SAUTE feature. Once the onion is soft and translucent, add the celery and cook for an additional minute. Prepare the garlic for one minute. Turn off the sauté function. Include chicken or vegetable stock, uncooked chicken breasts, a carrot, fresh thyme, salt, and pepper. Ensure that the vent is set to SEALING and that the lid is secured. Use the PRESSURE COOK/MANUAL option to pressure cook for 7 minutes. Seven to eight minutes are required for the Instant Pot to generate pressure before cooking can commence. When the cooking timer goes off, the steam must be released. Remove the lid and remove the chicken with care, then chop or shred it and set it aside. Turn the Instant Pot to SAUTE-low, add the gnocchi, and boil the soup until the gnocchi float to the top (the recommended cooking time is usually written on the package). Remove the skillet from the saute setting. Mix together the broth, cream, and spinach. The soup is ready to be served after the spinach has had a chance to wilt. Combine 2 tablespoons of cornstarch with 1 tablespoon of water to thicken the soup. Stir the soup as it cooks until it thickens (keep in mind that the soup will thicken even more when it cools down). Several Suggestions If carrots are cut too thinly before pressure cooking, they will fall apart. 
Potato gnocchi soup vegan
I like baby spinach leaves for this soup, but ordinary spinach may be substituted by cutting it finely before addition. When the potato gnocchi rises to the surface, they are cooked. Remove the chicken and replace the chicken stock with vegetable stock to make this soup vegetarian-friendly. Thoughts on Service Olive Garden's chicken gnocchi soup served with breadsticks is my favorite way to consume the soup. Although Olive Garden offers them, I find it more pleasurable to prepare them yourself. Begin by making the dough for the breadsticks that will accompany the soup before beginning to cook the soup. What is the use of breadsticks without alfredo sauce to dip them in? My homemade rendition of the alfredo sauce from Olive Garden is the frosting on the cake. Add a salad to the mix, and you have a home-cooked lunch that is just as tasty as anything from Olive Garden! Frequently Requested Questions Is this soup freezer-friendly? Soups containing dairy should not be frozen, but leftovers may be refrigerated in an airtight container for up to three days. Is chicken rotisserie an option? Yes! Due to the fact that you will not be using the pressure cooker to cook chicken, you may add it afterward and reduce the cooking time to 3 minutes. What kind of soups should I have at Olive Garden? Chicken gnocchi, pasta and bean soup, minestrone, and zuppa toscana will be served. Highly Recommended Methodologies and Sources This is the Instant Pot model that I now own and like. Always use a sharp, appropriately sized knife for the work at hand; were you aware that a dull knife might inflict significant injury? Have at least one knife of excellent quality handy. 
potato gnocchi soup vegetarian
I use a wooden spoon or a heat-resistant silicone spatula in all of my videos and photographs. These are my favorite soup spoons, a ladle used for soup. Ingredients
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 yellow onion diced
- 1 stalk celery chopped
- 2 cloves garlic crushed
- 4 cups low sodium chicken stock
- 2 chicken breasts boneless skinless
- 1 cup carrots shredded
- 2 teaspoons fresh thyme
- 1 teaspoon salt to taste
- ¼ teaspoon ground black pepper
- 1 package 16-ounce potato gnocchi fresh, dried, or frozen
- 1 cup fresh spinach baby spinach or roughly chopped spinach leaves
- 2 cups half and half
Instructions
- Warm the oil and butter using the Instant Pot's SAUTE feature. Once the onion is soft and translucent, add the celery and cook for an additional minute. Prepare the garlic for one minute. Remove the skillet from the saute setting.
- Include chicken or vegetable stock, uncooked chicken breasts, a carrot, fresh thyme, salt, and pepper.
- Ensure that the vent is set to SEALING and that the lid is secured. Use the PRESSURE COOK/MANUAL option to pressure cook for 7 minutes. Seven to eight minutes are required for the Instant Pot to generate pressure before cooking can commence. When the cooking timer goes off, the steam must be released.
- Remove the lid and remove the chicken with care, then chop or shred it and set it aside.
- Turn the Instant Pot to SAUTE-low, add the gnocchi, and boil the soup until the gnocchi float to the top (the recommended cooking time is usually written on the package). Remove the skillet from the saute setting.
- Stir together the half-and-half, spinach, and chicken. The soup is ready to be served after the spinach has had a chance to wilt.
