Copycat Chicken And Gnocchi Soup - cooking recipe

Ingredients

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

Preparation

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.
Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
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.