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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A fast, easy soup for a weeknight dinner made with items found in the fridge and pantry. From Canadian Living Magazine. 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 |
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.
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