Chicken Gnocchi Soup - Creme De La Crumb
Tender chicken and pillowy-soft gnocchi make this velvety soup taste like a dream, and it takes under 30 minutes to make!
Equipment
Ingredients
- 3-4 boneless skinless chicken breasts
- 1 cup water
- ½ cup carrots, diced
- 1 stalk celery, diced
- ½ white onion, diced
- 2 cloves garlic, chopped
- 1 tbsp olive oil
- 4 cups chicken stock
- kosher salt and black pepper, to taste
- 1 tsp thyme
- 16 oz potato gnocchi
- 1.5 cups heavy cream
- ½ cups milk
- 1 cup baby spinach
Instructions
- Place chicken in Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10 minutes. Press button to start. Once timer goes off, release pressure and shred chicken.
- Dice carrots,onion and celery. Peel and chop garlic.
- Heat olive oil in 4-quart sauce pan over medium heat. Add celery, onions, garlic and carrots. Sauté for 2-3minutes.
- Add chicken stock, salt, pepper and thyme. Bring to a boil, then add gnocchi. Boil for another 3-4 minutes, then reduce heat and simmer for another 10 minutes.
- Add cream and milk; stir. Add in 1 cup of fresh baby spinach, and cook for 1-2 minutes more.
- Add the shredded chicken, stirring to incorporate. Serve immediately.
Notes
To Freeze - Store in glass or other freezer-safe container for up to three months.
Nutrition
Calories: 749kcalCarbohydrates: 60gProtein: 33gFat: 43gSaturated Fat: 23gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.01gCholesterol: 166mgSodium: 888mgPotassium: 887mgFiber: 4gSugar: 12gVitamin A: 5056IUVitamin C: 11mgCalcium: 158mgIron: 6mg
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