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Copycat Olive Garden Chicken Gnocchi Soup

A creamy Olive Garden style chicken gnocchi soup made in the Instant Pot. Browning the chicken thighs first gives the broth real flavor, and a quick cornstarch slurry makes it properly creamy.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken thighs
  • 2 Tbsp butter
  • 1/2 tsp dried thyme
  • salt and pepper for seasoning the chicken
  • 1 onion diced
  • 2 celery stalks sliced
  • 1 clove garlic minced
  • 1/2 tsp garlic powder
  • 3 cups low-sodium chicken broth
  • 1 Tbsp Better Than Bouillon Roasted Chicken Base
  • 1 1/2 cups half-and-half
  • 2 Tbsp cornstarch
  • 2 large carrots shredded (about 2 cups)
  • 16 oz potato gnocchi 1 package
  • 2 cups baby spinach

Method
 

  1. Season both sides of the chicken thighs with salt, pepper, and thyme.
  2. Set the Instant Pot to Sauté and melt the butter. Brown the thighs 3 to 4 minutes per side, then set aside on a plate.
  3. Add the onion, celery, and garlic to the pot. Sauté about 2 minutes, then stir in the garlic powder.
  4. Pour in the broth and scrape up the browned bits from the bottom of the pot. Stir in the bouillon. Set the thighs on top of the vegetables.
  5. Lock the lid, set the valve to sealing, and cook on High Pressure for 6 minutes. Quick release the pressure. Remove the thighs to a cutting board and shred.
  6. Set the pot back to Sauté. Whisk the cornstarch into the half-and-half until smooth, then stir it into the pot. Add the carrots and gnocchi. Simmer 3 to 4 minutes, until the gnocchi float and the soup thickens.
  7. Return the shredded chicken to the pot, stir in the spinach, and let it wilt about 1 minute. Taste for salt and serve.

Notes

Chicken breasts instead of thighs: Use 1 lb boneless skinless breasts. Brown them the same way, then pressure cook 6 minutes for smaller breasts (about 4 oz each) or 8 minutes for larger ones. Quick release and shred or dice. Thighs stay juicier, but breasts are closer to the Olive Garden version.
Keep it at a gentle simmer after the half-and-half goes in. A hard boil can make it separate.
The soup thickens more as it sits, so if it looks loose at first, give it 5 minutes off the heat.