Chicken and Gnocchi Soup

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

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces boneless skinless chicken breasts, cut into cubes
• 1  tablespoon  vegetable oil
• 1  small onion, diced
• 1  carrot, diced
• 1  stalk celery, diced
• 2  garlic cloves, minced
• 1  teaspoon dried oregano
• 1  pinch salt
• 1  pinch black pepper
• 1  bay leaf
• 1 (900 ml) package chicken broth
• 1 (16 ounce) package  gnocchi

• Spinach Gremolata Topping (optional)

• 1  cup  spinach leaves, chopped
• 1⁄2 teaspoon lemon rind, grated
• 2  teaspoons lemon juice
• 2  teaspoons extra virgin olive oil
• 1  garlic clove, minced

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.