Recipe in the description! #soup

Here’s how to make Carolina Gelen’s Avgolemono Chicken Soup With Gnocchi:

• 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

To a large pot over high, add the chicken stock, torn chicken and 2 teaspoons grated lemon zest (from about 1 lemon). Add a hefty pinch of salt (remember, you are seasoning a lot of liquid!) and a few cracks of black pepper and bring to a boil over high. Reduce the heat to medium and simmer for 2 minutes.

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

Meanwhile, squeeze enough lemon juice into a heatproof liquid measuring cup to get ½ cup juice. Add the yolks and the garlic to the juice and whisk to combine.

While constantly whisking, slowly stream 2 cups of the simmering chicken stock into the egg yolk mixture to temper the eggs. Add the tempered yolk mixture to the pot all at once and stir to combine. Turn the heat off right after incorporating the eggs. Taste and season with more salt as needed.

Serve with additional lemon zest on top, freshly cracked black pepper and dill, if using.

Tip: Don’t discard those leftover egg whites! They will keep, refrigerated, for up to 4 days — and are perfect for an egg white frittata with leeks or pavlova (or another use).

Avo translates to egg, lemon in Greek, which are the key ingredients in the soup. The shortcut version combines everything in one pot. The stock, the chicken, and yokki, which are not traditional for this recipe, which is typically made with rice, will bring a hearty, inviting texture boost to the soup. The yolks and lemon juice are then emulsified in the soup for a creamy, silky texture without the addition of dairy. Serve with fresh herbs, lots of pepper, and enjoy.