Potato gnocchi
नियोकीنیوکی
nyokī
Shelf-stable or refrigerated.
Its job: Soft dumplings.
Science-backed recipe
From the MedRise Food Science kitchenPublished
Creamy Chicken Gnocchi Soup in the Instant Pot
Also called Chicken Gnocchi Soup · क्रीमी चिकन नियोकी सूप · کریمی چکن نیوکی سوپ
Shredded chicken, soft pillowy gnocchi, carrots, celery and spinach in a creamy parmesan broth.
From the MedRise Food Science kitchenPublished - Active
- 45 min
- Prep
- 15 min
- Total
- 45 min
- Serves
- 6
Why this recipe works
- ✓Instant PotChicken cooked in 8 minutes.
- ✓Pillowy gnocchiAdded after pressure cooking.
- ✓No curdlingCream goes in last.
- ✓High proteinChicken and parmesan.
What is chicken gnocchi soup?
A creamy American soup of chicken, vegetables and potato gnocchi, made famous by restaurant chains.
Meet the ingredients
The main ingredients, with their English, Hindi and Urdu names.
The lab notes
The science behind every step
Restaurant cooks do these things by habit. Here’s what each step is actually doing to the food, so you can cook by understanding instead of guesswork.
Lab note01
Gnocchi after pressure
Simmer gnocchi on Sauté for 3–4 minutes.
Pressure cooking would overcook the gnocchi into mush; they’re done when they float.
Lab note02
Dairy after pressure
Add cream and parmesan at the end.
Milk proteins curdle and scorch under pressure; stirred in after, they stay smooth.
Lab note03
Slurry to thicken
Thicken with a cornstarch slurry.
Starch granules swell in hot liquid and thicken the broth without a raw-flour taste.
How to make it, at a glance
- SautéSelect Sauté, melt the butter and cook the onion, carrots and celery 5 minutes, then the garlic for 30 seconds.
- Pressure cookAdd the chicken, broth, salt, pepper and thyme. Pressure cook on High for 8 minutes; quick release after 5 minutes. Shred the chicken (165°F).
- GnocchiSelect Sauté, bring to a simmer, add the gnocchi and cook until they float, 3–4 minutes.
- Thicken and finishStir in the slurry, then switch off and stir in the spinach, cream and parmesan.
Exact amounts and timings are in the recipe card below.
Health benefits, honestly rated
Comfort food with plenty of protein.
Macros per serving High protein
Calories490
Protein34 g
Carbs34 g
Fat24 g
Fiber2 g
Sodium990 mg
6.9 g protein per 100 calories. Estimated from the ingredients with USDA FoodData Central values.
Gym-friendly tip: Already high in protein. For a leaner plate, serve with salad and roti instead of rice, and use skinless thighs or breast.
Protein
Chicken breast and parmesan.
Keep in mind
- Cream adds saturated fat; half-and-half lightens it.
General nutrition information, not medical advice. Numbers marked “estimated” are calculated from the recipe’s ingredients and vary with brands and portions. If you have diabetes, heart or kidney disease, a food allergy, or are pregnant, ask your doctor or a registered dietitian how this dish fits your diet.
Health sources: Dietary Guidelines for Americans
See the full ingredient health guide: benefits, traditional roots and the science →
Questions, answered
Can I freeze it?
Freeze before adding gnocchi and cream for the best texture.
About MedRise Food Science
Desi restaurant favorites, recreated at home and explained with food science: every recipe is tested in a home kitchen and comes with the why behind each step.
Recipe card
Creamy Chicken Gnocchi Soup
Instant Pot creamy chicken gnocchi soup: chicken, carrots, celery and garlic pressure-cooked in broth, then simmered with potato gnocchi, spinach, cream and parmesan. Cozy and high in protein.
Prep15 minCook30 minTotal45 minServes6 servings
Ingredients
Soup
To finish
Instructions (Instant Pot)
- SautéSelect Sauté, melt the butter and cook the onion, carrots and celery 5 minutes, then the garlic for 30 seconds.
- Pressure cookAdd the chicken, broth, salt, pepper and thyme. Pressure cook on High for 8 minutes; quick release after 5 minutes. Shred the chicken (165°F).
- GnocchiSelect Sauté, bring to a simmer, add the gnocchi and cook until they float, 3–4 minutes.
- Thicken and finishStir in the slurry, then switch off and stir in the spinach, cream and parmesan.
Notes
- Storage
- Refrigerate up to 3 days; gnocchi soften on standing.
Equipment
- Instant Pot (6 qt)