Step 1

Cube the chicken breast and toss it with the arrowroot powder, stirring to coat.

Step 2

Add the carrots, celery, onion, garlic, gnocchi, chicken, and spices in the Instant Pot. Pour the chicken broth over ingredients and stir to combine.

Step 3

Lock the lid into place and set the steam release handle (valve on top) to “Sealing”. Press Manual>High Pressure>6 minutes.

Step 4

When the Instant Pot is done cooking, allow for a natural release for 5 minutes, and then use a clean kitchen towel and flip the steam release handle to “venting” to remove any additional pressure.

Step 5

Remove the lid and add in the milk. Stir and serve.

Step 6

Cube the chicken breast and toss it with the arrowroot powder, stirring to coat.

Step 7

In a heavy pan (like a dutch oven), heat 2 tbsp olive oil over medium heat. Add carrots, celery, and onions stirring to combine. After about 10 minutes of cooking, add the garlic. Add chicken. Cook for 5-10 more minutes.

Step 8

Add the chicken broth and parsley, tarragon, thyme, smoked paprika, salt, and pepper. (NOTE: you'll need 5 cups of chicken broth to make this on the stovetop).

Step 9

Crank the heat up to medium-high, add the gnocchi and milk and bring the mixture to a gentle boil. Stirring constantly, cook on medium-high for 2-4 minutes.  Reduce the temperature to medium and cook until the gnocchi is floating on the top.

Step 10

Cube the chicken breast and toss it with the arrowroot powder, stirring to coat.

Step 11

Add the carrots, celery, onion, garlic, chicken, and spices in the slow cooker. Pour the chicken broth over ingredients and stir to combine. (NOTE: you'll need 6 cups of chicken broth to make this in a slow cooker).

Step 12

Cook on low for 8 hours or high for 6 hours.

Step 13

30 minutes prior to serving, add the gnocchi and milk. Stir and put the lid back on and put the crockpot on high. Soup is ready to serve when the gnocchi are floating on the top.