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I stumbled upon this instant pot gem while craving comfort food. Imagine creamy gnocchi swimming in savory broth alongside tender chicken and vibrant veggies. This soup hits all the right notes - hearty, satisfying, and ready in a flash. Perfect for chilly evenings or when you're short on time but still want a homemade meal. Trust me, once you try this, you'll add it to your regular rotation. Let's dive into this cozy, mouthwatering dish that'll warm you from inside out.
Ingredients for Delicious Chicken Gnocchi Soup
- Olive oil: Adds flavor and prevents sticking when sautéing vegetables and chicken, enhancing the overall taste and texture of the soup.
- Onion: Provides a savory base flavor and sweetness when cooked, adding depth and complexity to the soup's taste profile.
- Garlic: Infuses a rich and aromatic flavor, complementing the other ingredients and elevating the overall taste of the soup.
- Carrots: Bring natural sweetness and vibrant color to the soup, while also providing a subtle earthy flavor and texture.
- Celery: Adds a refreshing crunch and subtle herbal notes, enhancing the overall flavor and texture of the soup.
- Chicken breasts: Serve as a lean protein source, adding heartiness and substance to the soup, making it a satisfying meal.
- Chicken broth: Forms the flavorful base of the soup, infusing it with savory notes and providing depth of taste.
- Thyme: Offers a warm and earthy flavor, enhancing the overall herbaceous profile of the soup.
- Oregano: Adds a robust and slightly peppery taste, complementing the other herbs and spices in the soup.
- Potato gnocchi: Bring a comforting and hearty element to the soup, providing a chewy texture and substantial feel to each bite.
- Spinach: Adds a pop of vibrant color and a boost of nutrients, while also contributing a delicate flavor to the soup.
- Heavy cream: Provides richness and creaminess to the soup, balancing out the flavors and creating a luscious texture.
Read more: Chicken Stew With Gnocchi Recipe
Essential Tools for Making This Comforting Soup
- Instant Pot: Essential for pressure cooking the soup quickly while infusing flavors and tenderizing the chicken.
- Cutting board: Needed for chopping vegetables and dicing chicken before adding them to the soup.
- Chef's knife: Essential for cutting and dicing ingredients like onions, carrots, celery, and chicken for the soup.
- Wooden spoon: Used for stirring the soup while cooking and ensuring ingredients are well mixed.
- Measuring cups: Necessary for accurately measuring ingredients like broth, heavy cream, and gnocchi for the soup.
Instant Pot Chicken Gnocchi Soup Recipe
This Instant Pot Chicken Gnocchi Soup is a hearty and creamy soup that's perfect for a quick and delicious meal. With tender chicken, soft gnocchi, and fresh spinach, it's a comforting dish that's ready in just 25 minutes.
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Equipment
- Instant Pot
- Knife
- Cutting board
- Measuring Cups
- Measuring Spoons
Ingredients:
Main Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 pound boneless, skinless chicken breasts diced
- 4 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 16 oz potato gnocchi
- 2 cups fresh spinach
- 1 cup heavy cream
Read more: Instant Pot Chicken Quinoa Soup Recipe
Instructions:
- Set the Instant Pot to sauté mode and heat the olive oil.
- Add the onion, garlic, carrots, and celery. Cook until the vegetables are softened.
- Add the diced chicken and cook until no longer pink.
- Pour in the chicken broth and add thyme, oregano, salt, and pepper.
- Stir in the gnocchi and seal the Instant Pot. Cook on high pressure for 5 minutes.
- Quick release the pressure and open the Instant Pot. Stir in the spinach until wilted.
- Stir in the heavy cream and let the soup simmer for a few minutes before serving.
Notes:
This soup is perfect for a quick weeknight dinner or a cozy weekend meal. Serve with crusty bread for a complete meal.
Nutrition value:
Calories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gCholesterol: 100mgSodium: 1100mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 150mgIron: 3mg
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Tried this recipe?Let us know how it was!
Read more: Instant Pot Chicken Vegetable Soup Recipe
Tips for Making Chicken Gnocchi Soup Ahead of Time
Make Ahead Instructions
- Prepare the soup as directed but do not add the heavy cream.
- Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3 days.
- When ready to serve, reheat the soup on the stove, stir in the heavy cream, and simmer until heated through.
Freezing Instructions
- Prepare the soup without adding the heavy cream.
- Allow the soup to cool completely before transferring it to a freezer-safe container or resealable bags.
- Label the container with the date and freeze for up to 3 months.
- To serve, thaw the soup in the refrigerator overnight, reheat on the stove, stir in the heavy cream, and simmer until heated through.
Adding a splash of white wine to this instant pot chicken gnocchi soup recipe can enhance the flavors and give the dish a subtle depth of taste.
Common Questions About This Instant Pot Soup Recipe
FAQ:
Can I use chicken thighs instead of chicken breasts in this recipe?
Yes, you can substitute chicken thighs for chicken breasts in this recipe. Just make sure to adjust the cooking time accordingly.
Can I use frozen spinach instead of fresh spinach?
Yes, you can use frozen spinach instead of fresh spinach. Just thaw and drain it before adding it to the soup.
How long can I store the leftovers in the refrigerator?
You can store the leftovers in the refrigerator for up to 3-4 days in an airtight container.
Can I freeze this soup?
Yes, you can freeze this soup. Just let it cool completely, then transfer it to a freezer-safe container or bag. It can be stored in the freezer for up to 3 months.
Can I make this soup without heavy cream?
Yes, you can make this soup without heavy cream for a lighter version. You can substitute with half and half or whole milk for a creamier texture.
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