After 8 or 9 attempts at nailing the famous Italian-American restaurant version, I came out with this copycat version and I like it even more than theirs! Extremely hearty and tasty, this chicken and gnocchi soup will be a crowd pleaser! Best served with garlic bread sticks; you will come back for more!

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Tips

Cook's Notes:

You can use 3 chicken breasts instead of thighs, if desired.

I like this recipe as it stands because of the creaminess. However, the half-and-half can be reduced to 1 1/2 cups and the remaining 1 1/2 replaced with milk or water to reduce calories.

Feel free to substitute the stock, bouillon, and water mixture with 6 cups chicken stock.

Nutrition Facts

813 calories; 50.7 g total fat; 177 mg cholesterol; 1870 mg sodium. 44.1 g carbohydrates; 45.5 g protein; Full Nutrition

Reviews (1)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
04/26/2018
Good but not great. There's not enough liquid and it's not very flavorful. Read More