Avgolemono Chicken Soup With Gnocchi

Ingredients

• 2 qt chicken stock (Preferably homemade)
• 3 cup rotisserie chicken (Torn; or use other cooked chicken)
• 3 lemons (Use about 1 lemon for 2 teaspoons grated zest and enough of the lemons to yield ½ cup juice; reserve additional zest for serving)
• salt (A hefty pinch initially; more to taste)
• black pepper (A few cracks initially, plus freshly cracked pepper for serving)
• 1 lb gnocchi (Shelf-stable or refrigerated)
• 5 egg yolks (See the source tip about saving or using the egg whites)
• 4 garlic (Cloves, grated)
• fresh dill (Torn; optional, for garnish)

Steps

1. 1

   Place a large pot over high heat. Add the chicken stock, torn rotisserie chicken, and 2 teaspoons grated lemon zest from about 1 lemon. Add a hefty pinch of salt and a few cracks of black pepper, then bring the mixture to a boil over high heat.

2. 2

   Reduce the heat to medium and simmer the chicken soup for 2 minutes.

3. 3

   Add the gnocchi to the soup and continue simmering for 3 minutes.

4. 4

   Meanwhile, squeeze enough lemon juice into a heatproof liquid measuring cup to yield ½ cup. Add the egg yolks and grated garlic to the lemon juice, then whisk until combined.

5. 5

   While whisking constantly, slowly stream 2 cups of the simmering chicken stock into the egg-yolk mixture to temper the eggs and prevent them from curdling.

6. 6

   Add the tempered egg-yolk mixture to the pot all at once and stir to combine.

7. 7

   Turn off the heat immediately after incorporating the eggs. Taste the soup and season with more salt as needed.

8. 8

   Serve the soup topped with additional lemon zest, freshly cracked black pepper, and torn fresh dill, if using.

Notes

The egg whites may be saved for another use. Temper the egg yolks slowly and whisk constantly so they do not curdle. The source does not provide detailed storage or reheating instructions.

Nutrition per serving

• main
• soup
• Greek-inspired
• one-pot
• quick
• 20-minute meal
• chicken
• vegetarian-free