This Pressure Cooker ChickenSoup is creamy, cozy, and cooked in the . The whole family will love it AND it makes great leftovers!
Rain, rain, go away, come again another day! It’s been raining so much this week and our garden is absolutely loving it and we’re splashing in puddles and hiding easter eggs in the wet grass, but I’m not sure how many more days we can last in quarantine without some sun. The Enneagram 7 is me is just itching for a full day of bright sun with backyard pool shenanigans and long walks to the park!
The best part about this cozy weather situation is a prolonged soup season. This Pressure Cooker Chicken Soup is comfort in a bowl. Cozy, fill your belly up, snuggle in tight, warmth to the max!
This recipe is an old one of mine that I’m just getting around to posting, but I should have much sooner! It was selfish of me to keep it to myself.
It’s a recipe that is made up of alllllmmossst all pantry staples with the exception of maybe theand a rotisserie chicken. If you’re a Costco member, I highly recommend picking up one of their $4.99 chickens whenever you go to use in situations like this! Or, if you don’t have anything on the menu that calls for shredded chicken, just freeze it for later. I can’t tell you how many times shredded chicken has come in clutch for our last minute dinners.
One part of the instructions calls for making a roux. Don’t let the fancy verbage scare you! In laymen terms, a roux is just a mixture of fat (usually) and flour combined together to create a thickening agent for sauces. That’s all! So, when I tell you to push the veggies to the side and together the and flour until it starts to thicken, it’s easy peasy! It’ll just take 2-3 minutes and you’ll know when it’s ready for the rest of the ingredients to be added.
Don’t forget to serve this soup with a crusty baguette or some rich sourdough… it’s truly a must!Print
This Pressure Cooker Chicken Gnocchi Soup is creamy, cozy, and cooked in the Instant Pot. The whole family will love it AND it makes great leftovers!
- 1 tablespoon olive oil
- 1 large onion, diced
- 3 stalks celery, diced
- 3 large carrots, shredded
- 2 garlic cloves, minced
- 3 tablespoons butter
- ¼ cup all-purpose flour
- 2 cups half-and-half
- 2 cups chicken broth
- 2 teaspoons dried thyme
- 1 cup shredded chicken (a pre-cooked rotisserie chicken works great!)
- 16 ounce package potato gnocchi
- salt and pepper to taste
- In pressure cooker, saute onion, celery, carrots, and garlic in olive oil until starting to soften – about 4 minutes.
- Push veggies to the side of the pot and add butter and flour. Whisk together until it starts to brown and form a bubbly roux.
- Pour in half and half, chicken broth, and thyme, and mix everything together.
- Set to high pressure for 7 minutes with a quick release when time is up.
- Stir in cooked chicken, gnocchi, and salt and pepper to taste.
- Let simmer for 3 minutes until gnocchi is soft.
- Enjoy with crusty bread!