Chicken and Gnocchi Soup

• boneless skinless chicken breasts, cut into cubes↗8 ounces
• vegetable oil↗1 tablespoon
• small onion, diced↗1
• carrot, diced↗1
• stalk celery, diced↗1
• garlic cloves, minced↗2
• dried oregano↗1 teaspoon
• pinch salt↗1 pinch
• pinch black pepper↗1 pinch
• bay leaf↗1
• package chicken broth↗1 package

  900 ml

• package gnocchi1 package

  16 ounce

• Spinach Gremolata Topping (optional)↗
• cup spinach leaves, chopped↗1 cup
• teaspoon lemon rind, grated↗1⁄2 teaspoon
• teaspoons lemon juice↗2
• teaspoons extra virgin olive oil↗2
• garlic clove, minced↗1

Step-by-step instructions

1. 1

   In a large saucepan, heat the oil over medium heat.

2. 2

   Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes.

3. 3

   Add the chicken broth and 1-1/2 cups water; bring to a boil.

4. 4

   Reduce the heat to medium; cover and simmer for 10 minutes.

5. 5

   Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.

6. 6

   Discard the bay leaf.

7. 7

   To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.

8. 8

   Sprinkle onto the bowls of soup.