There are very few days that it is both gloomy and chilly here in San Diego. To be honest, sometimes I miss those days from New England more than I’d like to admit. You know, the perfect day to just stay inside on the couch, watching movies and eating anything and everything in the pantry. BUT when one of those days does happen here in sunny So. Cal., this is my go-to soup. It’s kind of a take on one from a chain restaurant you might have tried, but that my no means makes this soup average. It has veggies and shredded chicken, creamy with lots of flavor and potato dumplings. Quite literally everything you could ask for in a soup. And the punch of flavor doesn’t hurt, either. I say when in doubt, always add more seasoning than less.
2 tbsp olive oil
5 cloves garlic, minced
1/2 sweet yellow onion, chopped
1 1/2 cup chopped carrots, about 4 carrots
1 1/2 cup chopped celery, about 4 ribs
1 tbsp dried basil
2 tbsp Italian seasoning
1 tbsp Mrs. Dash Original Blend
Salt and pepper, to taste
1 lb. boneless skinless chicken breats
4 cups chicken broth
3 tbsp cornstarch dissolved in 2 tbsp water
24 oz evaporated milk
1 lb. potato gnocchi
8 slices pre-cooked bacon, crispy
6 oz spinach
1/2 to 1 cup milk
Prep Time: 10 minutes
Cook Time: 2 hours
Press the Sauté-then-Simmer STS® button and add the oil to the inner pot to heat, briefly, with the lid open. Add the garlic, onion, carrots, celery, and half of the seasonings then stir frequently with a long-handled wooden or silicone spoon for about 5 minutes until they begin to soften. Once the veggies are slightly tender, add the chicken breasts and broth. Close and lock the lid, making sure the steam vent is set to closed. Press the POULTRY button and set for 15. Let the pressure cooker work, and once it reaches the 15 pressure setting, carefully release the pressure by switching the release valve to VENTING. Once all of the pressure has released and the lid will open, remove the chicken breasts and place on a cutting board. Shred the chicken with two forks, then put the chicken back into the cooker.
Add the cornstarch mixture, evaporated milk, and gnocchi; stir making sure the cornstarch doesn’t stick to the bottom of the pot. Press the SLOW COOK HIGH button and cook the soup with the lid OFF for about 45 minutes until it has thickened and the gnocchi are soft.
Add the spinach to the soup and stir frequently until it wilts, about 5 minutes. Add the bacon and stir in as well. If the soup is getting a bit thick, add milk until it reaches your desired consistency.
Ladle into bowls and top with some fresh cracked black pepper. Enjoy!