Chicken No-Gnocchi Soup

 

This is that soup from Olive Garden, but instead of gnocchi, I just used diced potatoes. It also doesn't have any thickener in the stock.

If you want to sub gnocchi for potatoes, see note at the bottom of this recipe.

Ingredients:

• 2 pounds chicken tenderloins 
• 4 large russet potatoes 
• 1 pound carrots 
• 3 small celery stalks (how they came at Target)
• 10 ounces fresh spinach
• 1 carton (2 pounds) no-sodium Swanson chicken stock, or water and 1 tablespoon soy sauce.
• 1 quart of whole milk
• 1 pint heavy cream 
• Salt and black pepper to taste 

Directions:

1. Rinse the tenderloins and cut them into quarters (crosswise)
2. Toss them into the instant pot (or Dutch oven)
3. Peel 4 large Russet potatoes; rinse them and dice them. 
4. Toss them into the instant pot (or Dutch oven)
5. Peel and trim carrots; slice them and toss them into the pot.
6. Trim celery, and rinse all ribs; slice them and toss them into the pot.
7. Add chicken stock, and milk.
8. Cook on high pressure for 40 minutes. If using Dutch oven, boil on stove over medium heat (6/10) for 45 - 50 minutes, stirring occasionally.
9. Release pressure from instant pot, or remove Dutch oven from heat.
10. Add spinach; stir well.
11. Add heavy cream; stir well. 
12. Taste and adjust for salt and pepper. 

Note: Tonight I used store-bought gnocchi - the kind that cooks in 3 minutes. 

Since I did that, I omitted the potatoes. 

The gnocchi wouldn't be able to withstand 40 minutes of cooking time, so I added it to the boiling soup after it was done pressure-cooking, but before I added the spinach.