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. ---------------------------------------------------------------------------
Nutrition
Ingredients
