Cauliflower Gnocchi Soup
Easy, healthy, and Instant Pot friendly makes this Chicken Cauliflower Gnocchi Soup a perfect weeknight dinner or meal prep option.
- 2 tbsp unsalted butter
- 1 yellow onion chopped
- 1 cup carrots sliced
- 1 cup celery diced
- 6-8 cloves garlic grated
- 1 bay leaf
- ½ tsp dried thyme
- 1 tsp dried oregano
- ½ tsp dried rosemary
- 1-1.5 tsp salt
- 1 pound chicken breast boneless and skinless
- 4 cups chicken stock
- 12 ounce cauliflower gnocchi
- 2 cups spinach chopped
- 1 tbsp lemon juice
- parmesan optional
Turn your Instant Pot to the Sauté setting and melt the butter. Add the onion, carrot, celery, and garlic. Cook for about 1 minute.
Add the bay leaf, thyme, oregano, rosemary, and salt. Stir until the spices completely coat the vegetables.
Add the chicken breast, chicken stock, and the parmesan rind. Select the SOUP setting and HIGH Pressure on the Instant Pot. Adjust the time to 11 minutes. The pot should come to pressure in about 10 minutes.
Once the time is up, quick release the Instant Pot. Remove the chicken and shred. Remove the bay leaf and rind. Add the chicken back in and bring the soup to a boil using the Sauté setting.
Stir in the spinach and add the gnocchi. Boil the gnocchi for about 5 minutes or until cooked through.
Cauliflower Gnocchi: You can substitute 5 ounces of dried pasta. See my section above.
Chopped Spinach: You can substitute any fresh leafy green, like kale. I do not recommend using frozen spinach or kale.
Calories: 444kcal | Carbohydrates: 48g | Protein: 35g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1401mg | Fiber: 4g | Sugar: 7g