Avgolemono Chicken Soup With Gnocchi

Ingredients

• 2quarts chicken stock (preferably homemade)
• 3cups torn rotisserie chicken (or other cooked chicken)
• Salt and black pepper
• 3medium lemons
• 1pound shelf-stable or refrigerated gnocchi
• 5egg yolks (see Tip to save the egg whites)
• 4garlic cloves, grated
• Fresh dill (optional), for garnish

Instructions

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