Copycat Chicken And Gnocchi Soup

• 5 bone-in chicken thighs, or more to taste
• 4 cups finely chopped carrots
• 3 cups half-and-half
• 3 cups chicken stock
• 3 cups water
• 4 cloves garlic, minced, or more to taste
• 2 cubes chicken bouillon (such as Knorr(R))
• 2 (16 ounce) packages potato gnocchi, or more to taste
• 1 (12 ounce) package Parmesan cheese, cut into chunks, or more to taste
• 1 stalk celery, finely chopped, or more to taste (optional)
• 3 cups finely chopped baby spinach

1. Place chicken in a pressure cooker. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, 5 to 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 15 minutes.
2. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
3. Remove skin and bones from the chicken; chop meat into bite-sized chunks. Transfer to a large pot. Add carrots, half-and-half, stock, water, garlic, and bouillon cubes. Bring to a boil, stirring frequently. Add gnocchi and Parmesan cheese. Reduce heat to medium heat. Let simmer, stirring frequently, until flavors combine, about 5 minutes. Stir in spinach; cook until wilted, about 2 minutes. Remove from heat immediately.

chicken, carrots, chicken stock, water, garlic, chicken bouillon, potato gnocchi, parmesan cheese, celery, baby spinach

Taken from www.allrecipes.com/recipe/262965/copycat-chicken-and-gnocchi-soup/ (may not work)