Any cool day is a good excuse to make this Olive Garden Creamy Gnocchi Chicken Vegetable Comfort Soup for Autumn in your instant pot! Why? Because it's delicious and loaded with nutrients!
Course dinner, lunch, main dish, Side Dish, supper
Cuisine American, Italian
Servings 2people
Ingredients
2chicken breasts, cut into bite-sized pieces
2carrots,diced into bite-sized pieces
1onion,cut into small pieces
1red bell pepper,minced
1cupfresh spinach,cut into small pieces
2cupsprepared pumpkin gnocchi,boiled, fried, and seasoned
1/2tspdried basil
2tsporegano
2tspgarlic powderor 3 large garlic cloves, minced
1cuplow-sodium chicken broth or 1 cup water
1cubechicken bouillon
1cupheavy cream
1cupmilk
1/4tspground black pepper
Salt,to taste
2Tbsplight oil (canola or olive),for frying
Instructions
On the sauté setting of the Instant Pot, season the chicken with the chicken bouillon. Fry the chicken, red pepper, and onion in oil until the outside begins to change to white. You don't need to cook the chicken through, as it will finish cooking with the rest of the soup.
Cancel the sauté setting on the Instant Pot.
Add the spinach, carrots, basil, oregano, garlic powder, black pepper, pumpkin gnocchi, and chicken broth.
Set the Instant Pot to the "soup" or "chicken" setting, or manually set the Instant Pot to 15 minutes.
Allow the Instant Pot to release pressure naturally when it is finished cooking.
Open the lid and add milk, cream, and salt (to taste). As desired, add more chicken bouillon, basil, oregano, and/or black pepper. Serve hot.
Notes
This recipe is very adaptable, and you can experiment with various types of vegetables (such as squash, pumpkin, potatoes, etc.).For a delicious (and easy) pumpkin gnocchi recipe, see this post.
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