Cream of Chicken Soup with Gnocchi Dumplings

By Wollygator

For firmer, more pasta-like gnocchi, add them with the heavy cream after the pressure cooking process. Switch the cooker to high or "brown" with lid off and boil for 3 to 4 minutes until gnocchi begin to float.

Ingredients

• 3 3 3 tbsp. butter or margarine
• 1 1 1 pound chicken tenders, cubed
• 3 3 3 tbsp. flour
• 2 2 2 stalks celery, diced small
• 4 4 4 tsp. chicken base mixed into 4 cups water
• 16 16 16 ounces dry gnocchi dumplings (sold in pasta aisle)
• 1 1 1 sprig fresh thyme or 1 tsp. dried
• 1 1 1 bay leaf
• 1 1 1 tsp. onion powder
• 1 1 1 tbsp. parsley flakes
• 3/4 3/4 3/4 cup heavy cream or half and half
• to and pepper to taste

Preparation

Step 1

1. Heat butter in pressure cooker on high or "brown" until melted.

2. Coat chicken tender cubes with the flour on all sides before adding them and the celery to the cooker. sautéing for 2-3 minutes until chicken is lightly browned.

3. Cover with remaining ingredients, except for heavy cream.

4. Securely lock on the pressure cooker's lid, set the cooker to high and cook for 6 minutes.

5. Perform a quick release to release the cooker's pressure. Safely remove lid and slowly stir in the heavy cream. Salt and pepper to taste and serve immediately.