Cream of Chicken Soup with Gnocchi Dumplings

By á-172611

Ingredients

• 3 Tbl Butter or Margerine
• 1 lb Chicken Tenders, cubed
• 3 Tbl flour
• 2 Stalks Celery, diced small
• 4 Tsp Chicken Base mixed into 4 cups
• of water (or 4 cups chicken broth)
• 16 Ounces Dry Gnocchi dumplings
• 1 Sprig Fresh Thyme or 1 Tsp dried
• 1 Bay leaf
• Small onion finely chopped
• 1 Tbl Parsley chopped
• 3/4 Cup Heavy Cream
• Salt and Pepper
• Nutmeg

Preparation

Step 1

1. Heat Butter in pressure cooker on
high until melted
2. Coat chicken cubes with flour on
all sides before adding them and
the celery to the cooker sauteing
for 2-3 minutes until chicken is
lightly browned
3. Cover with remaining ingredients
except for heavy cream
4. Cook on high pressure for 9 minutes
5. Quick release the pressure, stir in
the heavy creasm and add salt and
pepper to taste.