Chicken And Gnocchi Soup

• 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

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.

chicken breasts, vegetable oil, onion, carrot, celery, garlic, oregano, salt, black pepper, bay leaf, topping, spinach leaves, lemon rind, lemon juice, extra virgin olive oil, garlic

Taken from www.food.com/recipe/chicken-and-gnocchi-soup-197276 (may not work)