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- 1 pound boneless, skinless chicken breast - 1 (16-ounce) package gnocchi (fresh or frozen) - 4 cups chicken broth - 1 medium onion - 3 cloves garlic - 2 medium carrots - 2 celery stalks - 2 cups fresh spinach - 1 tablespoon olive oil - 1 teaspoon dried thyme - 1 teaspoon dried oregano - ½ teaspoon salt - ½ teaspoon black pepper - 1 cup heavy cream - Grated Parmesan cheese for serving - Fresh parsley for garnish In this recipe, I use fresh and simple ingredients to create a warm soup. The chicken breast provides protein. I prefer using boneless and skinless chicken for ease and texture. Gnocchi adds a delightful chewiness. You can use either fresh or frozen gnocchi, depending on what you have. The chicken broth forms the base of the soup, giving it rich flavor. For vegetables, I like to add onion, garlic, carrots, and celery. These add depth to the soup. Fresh spinach adds color and nutrients. For seasonings, I use olive oil, thyme, oregano, salt, and pepper. They bring out the best flavors in this dish. The heavy cream makes the soup rich and creamy. For serving, I like to add grated Parmesan cheese and a sprinkle of fresh parsley. This adds a nice touch and extra flavor. First, gather all your ingredients. You need: - 1 pound boneless, skinless chicken breast, diced - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 1 (16-ounce) package gnocchi (fresh or frozen) - 2 cups fresh spinach Start by dicing the chicken into small pieces. This helps it cook well. Next, dice the onion, carrots, and celery. Make sure to mince the garlic finely. These veggies add flavor and texture to the soup. If using frozen gnocchi, no need to thaw. They will cook perfectly in the soup. Set your Instant Pot to the sauté function. Once it's hot, add 1 tablespoon of olive oil. When the oil is hot, add the diced chicken. Sauté the chicken for about 5 minutes until it turns lightly brown. Remove the chicken and set it aside. In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté these for 3-4 minutes, or until they soften. This step builds the base flavor for your soup. Return the chicken to the pot, and pour in 4 cups of chicken broth. Stir in 1 teaspoon of dried thyme, 1 teaspoon of dried oregano, ½ teaspoon of salt, and ½ teaspoon of black pepper. Now, close the lid of the Instant Pot. Make sure the valve is set to sealing. Set it to manual high pressure for 4 minutes. Once the cooking time is up, do a quick release of pressure. Carefully open the lid. Next, stir in the gnocchi and 1 cup of heavy cream. Switch the Instant Pot back to the sauté function. Cook for another 4-5 minutes, or until the gnocchi become tender and the soup is creamy. Finally, stir in 2 cups of fresh spinach until it wilts, which takes about 1 minute. The total cooking time for this soup is around 30 minutes. This includes 5 minutes for sautéing the chicken, 3-4 minutes for the vegetables, and 4 minutes of pressure cooking. The quick release process lets you open the pot safely and continue cooking. Keep in mind that using the Instant Pot saves both time and effort. You will enjoy a rich and creamy chicken gnocchi soup in just half an hour! To keep your chicken from overcooking, use a quick release. After cooking, release the steam right away. This helps keep the chicken tender. Also, cut the chicken into small, even pieces. This ensures they cook evenly. For a creamier texture, add the heavy cream last. Stir it in after cooking for the best results. If you want even more creaminess, try adding a bit more heavy cream as you go. If you want to switch up the chicken, you can use turkey instead. Shredded rotisserie chicken works well too. For the gnocchi, try using small pasta, like mini shells, if you can't find gnocchi. If you need a dairy-free option, use coconut milk instead of heavy cream. It will add a nice flavor without the dairy. Almond milk is another option, but it may be less creamy. To make your soup meal complete, serve it with crusty bread or a fresh salad. A simple green salad pairs well and adds freshness to the meal. For garnishes, sprinkle some grated Parmesan cheese on top. Fresh parsley adds color and flavor too. You can also add a squeeze of lemon for a zesty kick. Enjoy your cozy bowl of soup! {{image_2}} You can change up the soup by adding different veggies. Potatoes or corn can add tasty bites. Feel free to use turkey or shrimp instead of chicken. These swaps keep the soup fresh and exciting. You can play with the herbs and spices in this soup. Try basil or rosemary for a new twist. If you want heat, add red pepper flakes or hot sauce. These changes can boost the flavor profile and warm you up. This soup can fit every season. In fall or winter, use root vegetables like squash or sweet potatoes. For summer, make a lighter version by using less cream and adding more greens. These options keep your meals fresh and in tune with the weather. To keep your Instant Pot creamy chicken gnocchi soup fresh, cool it quickly. I recommend letting the soup cool at room temperature for about 30 minutes. Then, transfer it to an airtight container. Glass or BPA-free plastic containers work best for storing soup. Make sure they are sealed well to keep out air and moisture. This way, your soup stays tasty for later use. Freezing the soup is easy! First, let it cool completely. Then, pour the soup into freezer-safe bags or containers. Leave some space at the top, as the soup will expand when frozen. To reheat, thaw the soup overnight in the fridge. Then, heat it on the stove over low heat. Stir often until it's hot. You can also warm it in the microwave in short bursts, stirring in between. In the fridge, this soup can stay fresh for about 3 to 4 days. If you freeze it, it can last up to 3 months. Always check for signs of spoilage before eating. If you see any off smells or discoloration, it's best to throw it away. Keeping an eye on freshness ensures you enjoy the soup at its best! Yes, you can make this soup on the stove. Use a large pot instead of the Instant Pot. Start by sautéing the chicken and vegetables in a pot. Then, add the broth and spices. Let it simmer for about 20 minutes. Add the gnocchi and cream at the end. Cook until the gnocchi is tender. This method takes a bit longer, but the soup will still be tasty. The Instant Pot cooks this soup quickly. It takes about 30 minutes from start to finish. You will spend around 10 minutes prepping the ingredients. The actual cooking time is just 4 minutes under high pressure. After cooking, do a quick release of pressure. Then, stir in the gnocchi and cream. Cook for another 4-5 minutes to finish the soup. Yes, you can use frozen gnocchi. There is no need to thaw them first. Just add the frozen gnocchi directly into the soup during the last cooking phase. They will cook right in the broth. This makes the soup even easier to prepare. If you use fresh gnocchi, it may cook slightly faster, so keep an eye on it. This blog post covered how to make a hearty chicken gnocchi soup. We discussed ingredients, step-by-step cooking instructions, and helpful tips. You learned how to customize the soup with different flavors and ingredients. Storage methods ensure you can enjoy leftovers later. Overall, this recipe is easy to modify for your tastes. Enjoy making a delicious meal that warms the soul and satisfies your belly!

Instant Pot Creamy Chicken Gnocchi Soup

Warm up your day with this Instant Pot Creamy Chicken Gnocchi Soup that's rich, flavorful, and so easy to make! In just 30 minutes, you can enjoy a comforting bowl filled with tender chicken, delicious gnocchi, and fresh spinach. Follow simple steps for a creamy delight that the whole family will love. Click through now to uncover this delightful recipe and bring a taste of warmth to your table!
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Ingredients
  

1 pound boneless, skinless chicken breast, diced

1 tablespoon olive oil

1 medium onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

4 cups chicken broth

1 teaspoon dried thyme

1 teaspoon dried oregano

½ teaspoon salt

½ teaspoon black pepper

1 (16-ounce) package gnocchi (fresh or frozen)

1 cup heavy cream

2 cups fresh spinach

Grated Parmesan cheese for serving

Fresh parsley, chopped for garnish

Instructions
 

Set your Instant Pot to the sauté function. Once hot, add the olive oil.

    Add the diced chicken to the pot and sauté for about 5 minutes until lightly browned. Remove and set aside.

      In the same pot, add the onion, garlic, carrots, and celery. Sauté for about 3-4 minutes until the vegetables are softened.

        Return the chicken to the pot and stir in the chicken broth, thyme, oregano, salt, and pepper.

          Close the lid of the Instant Pot and ensure the valve is set to sealing. Set to manual high pressure for 4 minutes.

            Once cooking time is up, allow for a quick release of pressure. Carefully open the lid.

              Stir in the gnocchi and heavy cream, and switch the Instant Pot back to the sauté function. Cook for another 4-5 minutes until the gnocchi are tender and the soup is creamy.

                Stir in the fresh spinach until wilted, about 1 minute.

                  Taste and adjust seasoning if necessary. Serve hot, garnished with grated Parmesan cheese and fresh parsley.

                    Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6