CHICKEN GNOCCHI SOUP (OLIVE GARDEN)

Instant Pot Instructions

1 tablespoon oil 

1-1/2 lbs chicken breast cubed

1/2 cup chopped celery

1/2 cup chopped onion

1 cup carrots, matchsticks or diced

2 cups chicken broth

1 teaspoon thyme

3 cups half and half

1 package 16 oz, gnocchi

Salt and pepper to taste

2 cups fresh spinach or 2 oz frozen spinach

Parmesan cheese, optional

1. Place oil, chicken, celery, onion and carrots into your pressure cooker. Saute on high heat until meat is brown. 

2. Add broth and thyme and mix well. Place the lid onto the instant pot, seal shut and set high pressure for 4 minutes. Quick release pressure and open the lid. 

3. Set saute on high heat.  Stir in spinach, half and half, gnocchi and salt & pepper. Stirring frequently, bring to boil.  Boil for about 3 minutes or until gnocchi is done. 

4. Serve immediately and top with parmesan if desired. 

Recipe Notes 

Slow Cooker Instructions 

Add all ingredients except the half and half, gnocchi, and spinach in a slow cooker and cook on LOW for 6-8 hours. Add half and half and gnocchi and turn the slow cooker to high for an additional 30 minutes. Stir the spinach into the soup and allow to wilt, about 2-3 minutes and enjoy!