Veggie Packed Chicken Gnocchi Soup (Instant Pot or Stove Top)

This creamy Veggie Packed Chicken Gnocchi Soup is so cozy and delicious and you can prepare it easily in your Instant Pot or on the stove top. The gnocchi cook up to be the most tender dumplings and this hearty meal will warm you up on chilly winter nights.

I have more recipes for you if you are looking to use up cooked turkey or chicken leftovers! Try this Mild Coconut Curry with Turkey and Potatoes or a Nectarine and Blue Cheese Pizza with Thyme. This Instant Pot Chicken Spaghetti is another favorite!

Ingredients

Diced Carrots, Celery, and Onion: This combination is also known as mirepoix and gives the soup an aromatic and flavorful base.

Garlic: What's a soup without a little garlic? I use minced fresh garlic, but you can use jarred garlic paste here too.

Poultry Seasoning: This is a blend of a few herbs and spices, usually including marjoram, sage, thyme, parsley, or rosemary. If you don't have poultry seasoning, feel free to add a combination of these to the soup instead. I think sage is perfect with this soup, so add that if you can!

All Purpose Flour: All purpose flour is used to thicken the soup for a hearty texture.

Chicken Stock or Broth: Feel free to use homemade, boxed, or canned stock or broth. I also often use bouillon paste and water for this recipe.

Cooked Chicken or Turkey: Break your leftover chicken or turkey down and shred or dice the leftover meat. Both dark and white meat work well in this recipe.

Gnocchi: Find gnocchi near the pasta in your regular grocery store aisles. These potato dumplings are tender and versatile for so many recipes.

Green Beans: Use either fresh or frozen and thawed green beans. Cut them into 1-inch pieces so that they are easy to scoop up with the spoon for a delicious bite.

Peas: Use either fresh or frozen peas. There's no need to thaw the peas before adding them to the soup.

Half and Half: The recipe calls for ½-cup, but add it until you have the creamy texture you desire.

Fresh Parsley: Just a bit of bright and fresh parsley really livens up the flavor of the soup.

Preparing Chicken Gnocchi Soup in the Instant Pot

Instant Pot gnocchi soup is great for a preparation that is a bit more hands-off, plus you can keep the soup warm in the pot for any late diners.

We'll use two different functions in the preparation of the soup. First, select the "sauté" function and let the pot insert heat up for a few minutes. Add the carrots, celery, onion, and garlic and stir often until the vegetables start to soften, about 5 minutes.

Add in the salt and pepper, poultry seasoning, and flour. Stir this around for about 30 seconds, cooking the flour and blooming the flavor of the herbs and spices.

Add in the chicken stock slowly, stirring often. You'll want to make sure you scrape the bottom of the pot so that you don't get the dreaded "burn" warning once you pressure cook the soup. You'll also want to stir while the stock is added to avoid any lumps forming.

Add in the chicken or turkey, gnocchi, green beans, and peas. Stir everything well and then place the lid on the pot and lock it in place. Close the valve and cook the soup using the "soup" function for 5 minutes. The soup function brings the contents of the pot up to a more gentle boil so that you don't break up the gnocchi.

Once the 5 minutes are up, release the pressure. You should have tender gnocchi and a thickened soup. Stir in the half and half and parsley, taste and adjust the seasonings, and the soup is ready!

Preparing Chicken Gnocchi Soup on the Stove Top

The soup can be prepared on the stove top with almost the same steps. Heat a Dutch oven over medium-high heat and add the oil. Add in the mirepoix and garlic and cook for about 5 minutes, until the vegetables get a bit tender. Reduce the heat if they start to brown.

Add in the flour, salt and pepper, and poultry seasoning and cook for 30 seconds. Stream in the chicken stock and stir to avoid any lumps from forming. Add in the chicken or turkey, gnocchi, green beans, and peas and bring the mixture to a boil.

Reduce the heat to a simmer and cook the soup for 10 minutes. The gnocchi should be tender and the soup should be thickened. Stir in the half and half and the parsley and taste for final seasoning before serving.

Try It and Share

I hope you try this Veggie Packed Chicken Gnocchi Soup and share the recipe with family or friends. I want to see your results! Tag your photo with #planeatpostrepeat and mention me @planeatpostrepeat on Instagram or Facebook. I can give you a virtual high five and thank you for cooking one of my recipes! Comment below with any questions and please leave a review so others can find this recipe more easily.

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