Ohsnapmacros

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Look no further, you're new favorite soup is here! This Instant Pot Chicken Gnocchi Soup has a creamy broth filled with ground chicken, nutritious veggies, and a blend of flavorful seasonings. This soup is easy to make with simple ingredients, ready in no time, and makes a ton of leftovers to have for the week. Full recipe here for you to save for later: Ingredients: 1 Tbsp. olive oil
 1 lb. lean ground chicken
 1 medium yellow onion diced
 2 carrots peeled and diced in rounds
 2 stalks celery diced
 4 cloves garlic minced
 1 tsp. salt
 1/2 tsp. pepper
 1 tsp. dried basil
 1 tsp. dried oregano
 1/2 tsp. paprika
 4 cups low sodium chicken broth
 1 lb. potato gnocchi
 2 cups fresh spinach packed
 1 cup frozen peas 130g
 1 cup frozen corn 140g
 1/2 cup fat-free half-and-half 115g Optional Toppings
Freshly chopped parsley Fresh grated parmesan cheese Hot sauce Instructions INSTANT POT INSTRUCTIONS * Set your Instant Pot to the sauté setting. Add the olive oil, once hot, add the ground chicken. Cook until browned, breaking into bite size pieces. This takes about 5 minutes. If using frozen ground chicken do the same this may just take longer to cook. 
 * Add the salt, pepper, basil, paprika and oregano to the chicken. Stir to evenly coat. 
 * Add the garlic, onions, carrots, and celery. Sauté for about 2 minutes until the vegetables start to soften and garlic is fragrant. 
 * Pour in the chicken broth, stirring well to combine and to scrape any bits off the bottom of the pot. This will prevent the "burn" warning.
 * Add the gnocchi to the pot. Stir well to combine.
 * Put the lid on the Instant Pot, set the valve to sealing position, and cook on Manual High Pressure for 4 minutes.
 * When the timer beeps, quick release the pressure. Once the pressure is fully released, remove the lid.
 * Set the Instant Pot back to the sauté setting. Stir in the spinach, peas and corn. Cook for a few minutes until the spinach has wilted and the peas and corn are warmed through.
 * Add in the fat-free half-and-half, stirring until well combined.
 * Allow the soup to simmer for a few more minutes until it's heated through and the peas and corn are warm. 
 * Taste and adjust with salt and pepper as needed. A little cayenne is a great addition as well.
 * Serve the soup hot, garnished with a sprinkle of fresh chopped parsley. 
 STOVE TOP INSTRUCTIONS * In a large pot or Dutch oven, heat the olive oil over medium heat. Once hot, add the ground chicken. Cook until browned, breaking it into bite-sized pieces, about 5 minutes. Add the salt, pepper, basil, paprika, and oregano to the chicken, stirring to coat evenly.
 * Mix in the garlic, onions, carrots, and celery, sautéing for about 2-3 minutes until the vegetables start to soften and the garlic becomes fragrant. Pour in the chicken broth, making sure to stir well, scraping any bits from the bottom of the pot.
 * Bring the mixture to a boil, then reduce the heat and let it simmer for about 10 minutes. Add the gnocchi and continue to simmer until they rise to the surface and are cooked through, approximately 3-4 minutes.
 * Stir in the spinach, peas, and corn. Allow them to cook for a few minutes until the spinach has wilted and the peas and corn are warmed through. Mix in the fat-free half-and-half, stirring well. Let the soup simmer for a few more minutes until everything is heated through. Adjust with salt and pepper as needed. A little cayenne is a great addition! 
 As always, let me know if you try it!

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One pan. Raw chicken, dry orzo, and a whole block of Boursin that melts into the sauce. This is what I make when I want BIG flavor but with minimal effort. 35 grams of protein and SOOO creamy. 🤌🏻 @ohsnapmacros ONE PAN BOURSIN CHICKEN ORZO BAKE Ingredients: 1.5 lb chicken breast, cubed 1 tsp garlic powder, 1 tsp oregano, 1/2 tsp smoked paprika, 1/4 tsp salt, 1/2 tsp pepper (for the chicken) 1 1/2 cups dry orzo 2 1/2 cups low sodium chicken broth 1/2 tsp garlic powder + 1/2 tsp red pepper flakes (for the broth) 14 oz. jar artichoke hearts, drained, quartered & patted dry 1 cup jarred roasted red peppers, chopped & patted dry 1/3 cup kalamata olives, halved 1 (5.2 oz) Boursin Garlic & Fine Herbs cheese 2 cups spinach, chopped Lemon, if desired Steps: 1. Preheat oven to 400. Season the chicken. 2. In a 9x13 stir the orzo, broth, garlic powder and chili flakes. Make sure all the orzo is under the liquid. 3. Top with artichokes, peppers, olives, then the chicken. Boursin in the center. 4. Cover TIGHT with foil. Bake 35 min. 5. Smash the Boursin, and stir. Cover again for 3 to 4 min to thicken. 6. Stir in the spinach. Done. Pat the jarred veggies dry first. Don’t skip it. Per serving (makes 6, approx 340g each) approx macros: 455 cal, 35g protein, 42g carbs, 15g fat, 4g fiber Save for later and share with someone who needs big flavor and minimal effort this week! 🫶🏻 https://ohsnapmacros.com/link/one-pan-boursin-chicken-orzo-bake/ #boursin #highproteindinner #easydinners #highproteinrecipes

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10 cottage cheese recipes that up the protein without you even knowing you’re using cottage cheese. These are cottage cheese hater APPROVED. ✅ High protein Easy recipes Delicious Kid approved Hater approved Did I get your attention?? 👀 Link in BIO! As always, let me know if you try!