Chicken And Gnocchi Soup - cooking recipe

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

Preparation

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.