Ingredients
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8 ounces boneless skinless chicken breasts, cut into cubes
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1 tablespoon vegetable oil
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1 small onion, diced
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1 stalk celery, diced
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2 garlic cloves, minced
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1 teaspoon dried oregano
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1 pinch salt
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1 pinch black pepper
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1 bay leaf
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1 (900 ml) package chicken broth
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1 (16 ounce) package gnocchi
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1 cup spinach leaves, chopped
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1/2 teaspoon lemon rind, grated
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2 teaspoons lemon juice
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2 teaspoons extra virgin olive oil
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1 carrot, diced
Instructions
- In a large saucepan, heat the oil over medium heat.
- Fry the chicken, onion, carrot, celery, garlic, oregano, salt, pepper and bay leaf, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the chicken broth and 1-1/2 cups water; bring to a boil.
- Reduce the heat to medium; cover and simmer for 10 minutes.
- Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.
- Discard the bay leaf.
- To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.
- Sprinkle onto the bowls of soup.