Chicken Gnocchi Soup - Instant Pot
Equipment
Ingredients
Render:
- 2 strips thick cut bacon
Cook Mire Poix:
- 2 Tbsp butter
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 3 cloves garlic minced adjust to your taste
Deglaze and Add Seasonings:
- 1 Tbsp sherry or cooking sherry
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ½ tsp ground pepper
- 1 bay leaf
Add Broth and Chicken:
- 5 tsp chicken bouillon or mix as directed on package
- 4 cups water
- 1½ lb boneless skinless chicken thighs about 6 thighs, gotta go with dark meat for this recipe
Use Saute:
- 1 lb gnocchi open package and separate them
- 4 Tbsp cornstarch mix with equal parts water for your slurry to thicken soup
- 4 Tbsp water (for slurry with cornstarch)
- 2 cups half n half
- 1-2 handfuls arugula (or baby spinach, or baby kale)
Instructions
- This is a very easy recipe from start to finish. Gather your ingredients and it will go very smoothly.
- Turn your pot on to Saute and use the Medium or Normal setting (depending on your model). Let it warm up a little bit while you dice your raw bacon. Don’t wait for the pot to get HOT since you want to ‘render’ bacon, not fry it. Add your bacon and cook until fat is rendered and bacon is slightly crisp.
- When you are all done rendering your bacon, it will be nice and brown in color and you should have a good amount of fat in the pot. Transfer bacon to a paper towel and drain off all the fat. No need to wash the pan. All of that browned bits on the bottom add flavor to your soup.
- Now you can add your butter, onion, celery, and carrots. As your butter melts and your vegetables begin to sweat, you will see that bottom of the pot will clear (deglaze) of browned bits as you Saute and stir the pot. Cook for about 3 min, add garlic and all seasonings. Cook for another minute or so.
- While the pot is hot, add sherry (or cooking sherry) and let that cook down and evaporate a bit for 1-2 minutes.
- Mix your bouillon with 4 cups of water and stir. Now you have chicken broth. Pour chicken broth into pot and add your chicken pieces. If chicken is raw cook for 10 minutes with a 5 min NPR. If chicken is frozen cook for 12 min with a 5 min NPR.
- After your NPR, turn off pot and remove chicken and place on a cutting board to cool.
- Turn your pot on to Saute again and return soup to boil. Make sure you separate your gnocchi. It tends to stick together in the packaging. Add gnocchi and cook as package says usually 1-2 min.
- Gnocchi will float when it's done.
- Turn off pot and pour in your cornstarch slurry while stirring constantly. Your soup will thicken right away but let it cook for about 1 minute stirring constantly.
- Now add 2 cups of half n half to the soup and press Cancel to turn off the heat.
- Add fresh arugula (or baby spinach) and stir into the soup. It will wilt and cook in the heat of the soup in the pot.
- As soup cools, chop chicken into very small bits (that is exactly how it is in the Olive Garden Soup).
- Return chicken bits back to soup and add in the bacon pieces as well.
- Stir and serve. You can serve with additional greens if anyone wants more. Warm bread sticks are a must have on the side.
Tried this recipe?Let us know how it was!
This is my recreation of the Olive Garden Chicken Gnocchi Soup. This is my daughter’s favorite soup at that establishment and she is very discerning, so it had to be just right. I am pretty sure we nailed it!
Are you ready to take your Instant Pot to the next level!
Join our Instant Pot Beyond Beginners group on Facebook! We can introduce you to some recipes and tips to use your pot to its fullest potential! C’mon, join us!
Chicken Gnocchi Soup - Instant Pot
Servings: 6 servings
Equipment
Ingredients
Render:
- 2 strips thick cut bacon
Cook Mire Poix:
- 2 Tbsp butter
- 1 cup onion diced
- 1 cup celery diced
- 1 cup carrots diced
- 3 cloves garlic minced adjust to your taste
Deglaze and Add Seasonings:
- 1 Tbsp sherry or cooking sherry
- 1 Tbsp Italian seasoning
- 1 tsp salt
- ½ tsp ground pepper
- 1 bay leaf
Add Broth and Chicken:
- 5 tsp chicken bouillon or mix as directed on package
- 4 cups water
- 1½ lb boneless skinless chicken thighs about 6 thighs, gotta go with dark meat for this recipe
Use Saute:
- 1 lb gnocchi open package and separate them
- 4 Tbsp cornstarch mix with equal parts water for your slurry to thicken soup
- 4 Tbsp water (for slurry with cornstarch)
- 2 cups half n half
- 1-2 handfuls arugula (or baby spinach, or baby kale)
Instructions
- This is a very easy recipe from start to finish. Gather your ingredients and it will go very smoothly.
- Turn your pot on to Saute and use the Medium or Normal setting (depending on your model). Let it warm up a little bit while you dice your raw bacon. Don’t wait for the pot to get HOT since you want to ‘render’ bacon, not fry it. Add your bacon and cook until fat is rendered and bacon is slightly crisp.
- When you are all done rendering your bacon, it will be nice and brown in color and you should have a good amount of fat in the pot. Transfer bacon to a paper towel and drain off all the fat. No need to wash the pan. All of that browned bits on the bottom add flavor to your soup.
- Now you can add your butter, onion, celery, and carrots. As your butter melts and your vegetables begin to sweat, you will see that bottom of the pot will clear (deglaze) of browned bits as you Saute and stir the pot. Cook for about 3 min, add garlic and all seasonings. Cook for another minute or so.
- While the pot is hot, add sherry (or cooking sherry) and let that cook down and evaporate a bit for 1-2 minutes.
- Mix your bouillon with 4 cups of water and stir. Now you have chicken broth. Pour chicken broth into pot and add your chicken pieces. If chicken is raw cook for 10 minutes with a 5 min NPR. If chicken is frozen cook for 12 min with a 5 min NPR.
- After your NPR, turn off pot and remove chicken and place on a cutting board to cool.
- Turn your pot on to Saute again and return soup to boil. Make sure you separate your gnocchi. It tends to stick together in the packaging. Add gnocchi and cook as package says usually 1-2 min.
- Gnocchi will float when it's done.
- Turn off pot and pour in your cornstarch slurry while stirring constantly. Your soup will thicken right away but let it cook for about 1 minute stirring constantly.
- Now add 2 cups of half n half to the soup and press Cancel to turn off the heat.
- Add fresh arugula (or baby spinach) and stir into the soup. It will wilt and cook in the heat of the soup in the pot.
- As soup cools, chop chicken into very small bits (that is exactly how it is in the Olive Garden Soup).
- Return chicken bits back to soup and add in the bacon pieces as well.
- Stir and serve. You can serve with additional greens if anyone wants more. Warm bread sticks are a must have on the side.
