Cream of Chicken Soup with Gnocchi Dumplings

By keledru

Ingredients

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

Preparation

Step 1

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

2. Coat chicken thigh cubes with the 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, excxept 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.