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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&variant=holdout_jan1_cooking-search&utm_medium=paid&utm_source=ig&utm_id=120239264125760064&utm_content=120239264223990064&utm_term=120239264127620064&utm_campaign=120239264125760064&fbclid=PAdGRleAPH-otleHRuA2FlbQEwAGFkaWQBqy7zkKRXMHNydGMGYXBwX2lkDzEyNDAyNDU3NDI4NzQxNAABpyOvhuQiIeEm90lOI3UCREMA8uM7fjOSeXjt6Y5WiQz2Odck6rzM8cd30CNt_aem_Diiu3QSzLhg7dZXpaVNC0g

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Avgolemono Chicken Soup With Gnocchi

Avgolemono Chicken Soup With Gnocchi Recipe

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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. To prevent the eggs from curdling in the soup, you’ll want to first temper them by whisking some of the warm stock into the egg yolks before stirring the mixture back into the soup. Finish everything with torn fresh dill, lemon zest and black pepper for the perfect spoonful.

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Author:: Carolina Gelen
Copyright:: NYT Cooking
Date:: Apr 25, 2025
Servings:: 6
Cook Time:: 15 min
Prep Time:: 5 min
Total Time:: 20 min