Easy crockpot chicken gnocchi soup with pressure cooker

Easy crockpot chicken gnocchi soup with pressure cooker
This crockpot chicken gnocchi soup is a hearty, nutritious, creamy and yet lightened-up soup packed with chicken, gnocchi and vegetables, just like the one you love at Olive Garden! Get the best quality ingredients and you can make a truly delicious meal in your slow cooker or pressure cooker with just 7 main ingredients. 

  •     1.5 pounds chicken breasts skinless boneless (3 medium to large)
  •     1 onion large, chopped
  •     2 carrots peeled and sliced
  •     4 sticks celery chopped
  •     3 cloves garlic peeled and crushed or chopped
  •     4.5 cups chicken stock (US=chicken broth)
  •     1 tablespoon mixed Italian herbs e.g. basil, thyme, oregano (or Italian seasoning)
  •     14 ounces evaporated milk (1 can)
  •     3 tablespoons corn flour dissolved in a little water (US=cornstarch)
  •     16 ounces gnocchi
  •     7 ounces spinach (baby spinach)
  •     salt and pepper to taste


  1. Place the chicken, onion, carrots, celery, garlic, stock and herbs in the crockpot and cook on low for six hours minimum (or high for four). If you prefer to use an electric pressure cooker/Instant Pot, cook for 10 minutes on high pressure (70kpa), then quick pressure release (either instant or auto quick which takes 5-10 minutes in my pressure cooker).
  2. At the end of the cooking time, shred the chicken in the pot with two forks.
  3. Stir in the evaporated milk, cornstarch/water, and gnocchi (no need to cook it first). Bubble on 'high' until the soup has thickened a little and the gnocchi is cooked (a few minutes). If cooking in a pressure cooker, use the saute function instead.
  4. Wilt the spinach into the pot, grind in plenty of salt and pepper to taste, then serve.
This article and recipe adapted from site.

Post a Comment