Avgolemono Chicken Soup With Gnocchi

Avgolemono Chicken Soup With Gnocchi
https://cooking.nytimes.com/recipes/1026348-avgolemono-chicken-soup-with-gnocchi?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=6153876398851889&req_id=3229394648675735&surface=cooking-search-web&utm_id=120239264125760064&variant=holdout_jan1_cooking-search
Recipe Assistant
6 servings
Ready in 20 min
Prep in 5 min
This no-fuss, one-pot recipe is inspired by avgolemono soup, a traditional Greek rice soup that is prized for its silky texture and bright flavor, thanks to egg yolks and an invigorating dose of lemon This soup achieves similar results while replacing the rice with store-bought gnocchi for a heartier take and a texture boost The approach is simple: Simmer rotisserie chicken with stock, lemon zest and gnocchi, then thicken the soup with egg yolks and lemon juice
Ingredients
  • 2 quarts chicken stock (preferably homemade)
  • 3 cups torn rotisserie chicken (or other cooked chicken)
  • 3 medium lemons
  • Salt and black pepper
  • 1 pound shelf-stable or refrigerated gnocchi
  • 5 egg yolks (see Tip to save the egg whites)
  • 4 garlic cloves, grated
  • Fresh dill (optional), for garnish
Instructions
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Source
Source:
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Publisher:
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NYT Cooking
Domain:
nytimes.com
Copyright:
NYT Cooking
Author:
Carolina Gelen
Date:
Apr 25, 2025
Url:
https://cooking.nytimes.com/recipes/1026348-avgolemono-chicken-soup-with-gnocchi?algo=cooking_search_relevance_metric_ios_and_web&fellback=false&imp_id=6153876398851889&req_id=3229394648675735&surface=cooking-search-web&utm_id=120239264125760064&variant=holdout_jan1_cooking-search
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