Copycat Chicken and Gnocchi Soup recipe
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Ingredients
- 5 bone-in chicken thighs, or more to taste 4 cups finely chopped carrots 3 cups half-and-half 3 cups chicken stock 3 cups water 4 cloves garlic, minced, or more to taste 2 cubes chicken bouillon (such as Knorr®) 2 (16 ounce) packages potato gnocchi, or more to taste 1 (12 ounce) package Parmesan cheese, cut into chunks, or more to taste 1 stalk celery, finely chopped, or more to taste 3 cups finely chopped baby spinach
Nutrition Info
- 812.6 caloriescarbohydrate: 44.1 gcholesterol: 177 mgfat: 50.7 gfiber: 4 gprotein: 45.5 gsaturatedFat: 27.7 gservingSize: -sodium: 1870.2 mgsugar: 5.1 gtransFat: : -unsaturatedFat: : -
Directions Copycat Chicken and Gnocchi Soup
Directions
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Place chicken in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, 5 to 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
Remove skin and bones from the chicken, chop meat into bite-sized chunks. Transfer to a large pot. Add carrots, half-and-half, stock, water, garlic, and bouillon cubes. Bring to a boil, stirring frequently. Add gnocchi and Parmesan cheese. Reduce heat to medium heat. Let simmer, stirring frequently, until flavors combine, about 5 minutes. Stir in spinach, cook until wilted, about 2 minutes. Remove from heat immediately.