Total Time
30mins
Prep 10 mins
Cook 20 mins

A fast, easy soup for a weeknight dinner made with items found in the fridge and pantry. From Canadian Living Magazine.

Ingredients Nutrition

Directions

  1. In a large saucepan, heat the oil over medium heat.
  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. Add the chicken broth and 1-1/2 cups water; bring to a boil.
  4. Reduce the heat to medium; cover and simmer for 10 minutes.
  5. Add the gnocchi; simmer, uncovered, until the gnocchi float to the top and are firm to the touch, about 5 minutes.
  6. Discard the bay leaf.
  7. To make the gremolata, combine in a bowl the spinach, lemon rind and juice, oil and garlic.
  8. Sprinkle onto the bowls of soup.
Most Helpful

So fast and easy and yummy! I added 2tbs of Italian seasoning instead of strait oregano for more flavor.

seandrew January 01, 2011

I made this recipe exactly as written, gremolata and all, and it was perfect. I LOVED the lemon flavoring with the chicken soup. I will make this soup again and again, but next time I will double the recipe so that we have some leftovers!

WillyNillyG December 11, 2009

I didn't have any gnocchi, so I spent forever making that part; however, the soup came together easily (and now I have gnocchi in the freezer for next time). Nice flavor but added some heavy cream at the end. Thanks for the recipe!

pedspeech November 15, 2009