Tuscan Chicken & Gnocchi Soup - Food Club

Ingredients

• 5 tablespoons butter
• 1 medium onion, diced
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1-1/2 teaspoons Italian seasoning
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/8 teaspoon crushed red pepper flakes
• 1 teaspoon kosher salt
• 2 frozen boneless skinless chicken breasts (about 10-12 ounces each)
• 1-1/2 cups milk
• 1/2 cup heavy whipping cream
• 1/2 cup all-purpose flour
• 1/4 cup sundried tomatoes in oil, drained and diced
• 1 (16-ounce) package potato gnocchi
• 2 cups fresh spinach, roughly chopped
• 1/2 teaspoon balsamic vinegar
• 3/4 cup parmesan cheese, shredded
• Set Instant Pot ® to saute mode and add the butter.
• When the butter is melted, add the onion and garlic and cook just until the onion starts to soften, about 2-3 minutes.
• Add the chicken broth, Italian seasoning, onion powder, garlic powder, red pepper and salt to the pot and scrape any browned bits from the bottom of the pan.
• Add the frozen chicken to the pan and lock the lid in place, making sure the venting valve is sealed.
• Set the Instant Pot ® to cook at high pressure for 5 minutes.
• Remove the chicken from the pot and place on a cutting board to shred once cooled.
• Set the Instant Pot ® to saute mode and bring the broth to a simmer.
• Place the flour in a medium-sized bowl and slowly whisk in the milk and cream until smooth.
• Pour the milk mixture into the simmering broth, stirring constantly until thickened, about 1-2 minutes.
• Add the shredded chicken, tomatoes, gnocchi and spinach to the pot and cook for 1-2 minutes longer or until the gnocchi rise to the top of the soup. Cancel saute mode.
• Stir in the balsamic vinegar and parmesan cheese into the soup and serve.