Creamy Chicken + Gnocchi Soup

This soup is easily adaptable to be used in your Instant Pot or on the stove, and will certainly please a crowd. While this is similar in flavor to the famous soup offered at Olive Garden, I find the homemade version to taste far more fresh and light. I make double batches often, as this is a great meal to bring to friends. Serve it with a simple salad, and maybe a crusty loaf, and call it a day. Hearty, creamy, and the perfect stick-to-your-bones soup. I could eat this every day for lunch and never grow tired of it-honestly. It’s just a darn good soup. Enjoy!

CREAMY CHICKEN + GNOCCHI SOUP

INGREDIENTS

- 1 T olive oil
- 2 cloves garlic, diced
- ½ white onion, diced
- ½ t dried thyme
- ½ t dried rosemary
- 1 large carrot, diced
- 2 celery stalks, diced
- 6 cups chicken broth
- 1/8 t cayenne
- 1 cup shredded/cubed chicken
- ½ cups heavy cream or half and half you can sub this for 8 ounces of cream cheese, any flavor. Just be sure to blend it in well. I find it works best to slide the cream cheese against the side of the pot with a spatula to avoid clumps
- 8 ounces packaged gnocchi
- salt and pepper
- optional: 1/2 cup frozen peas

DIRECTIONS:

1.) Preheat your dutch oven or Instant Pot with olive oil over medium heat sauté mode on IP
2.) Add diced onions and minced garlic, sprinkle on salt and pepper. Stir until fragrant.
3.) Sprinkle on your rosemary and thyme, stirring for 30 seconds or so to release the flavor.
4.) Add your diced carrots and celery, and stir.
5.) Once veggies begin to soften, add in your chicken stock. When I’m in a pinch, I take a big scoop (one very heaped tablespoon) of Better Than Bouillon, add my water, and call it a day.
6.) Once your stock is in, stir and add your cayenne. Even if you don’t like spice, don’t skip this step! The cayenne, yes, adds a tiny bit of heat, but mainly it just wakes up the flavors of your dish.
7.) Put lid on and cook for 10-15 minutes 10 minutes manual in Instant Pot
8.) Once your stock has come together for the allotted time, add your chicken and mix in your dairy component. I generally reach for heavy cream in my personal version, but cream cheese works beautifully as well.
9.) Once your dairy is in and combined, add additional salt and pepper for taste. Drop in your gnocchi and let it cook per package directions. I find that the longer the gnocchi has to hang out in the warm soup, the more tender and delicious it turns out.
10.) Drop in frozen peas (if using), and give a stir. Top with grated parmesan if you like!

Serve with a simple side salad and crusty bread!