This is chicken soup, but upgraded into something bright and oddly elegant. You roast a whole chicken for depth, then simmer the bones low and slow with bay leaf, mustard seed, ginger, thyme, rosemary, and a pile of aromatics until the broth tastes rich and finished. Then the classic avgolemono move: egg yolks get tempered in, turning it silky without adding cream. Gnocchi makes it hearty and the final hit of lemon juice and zest keeps the whole thing sharp, clean, and addictive.

What is avgolemono?

Avgolemono is a Greek lemon and egg soup that turns regular chicken broth into something glossy, pale gold, and silky without cream. It’s made by whisking egg yolks with lemon juice, then slowly tempering in hot broth so it thickens gently instead of scrambling. The flavor is bright and clean with sharp lemon edge, but the texture is smooth and rich, like chicken soup that decided to be elegant.

What is the history of avgolemono soup?

Avgolemono gas “Greek classic” reputation but the technique is older and wider than Greece. It likely traces back to Sephardic Jewish cooking where an egg and sour juice thickener called agristada was used long before lemons became the default acid. After the 1492 expulsion from Spain, Sephardic communities carried that method across the Mediterranean - especially through the Ottoman world (Turkey, Greece, Balkans) and it fused into local cuisines over time. Greek cooking made it iconic - avgolemono literally means “egg lemon” and it became the signature finish for soups (usually chicken with rice or orzo) and for sauces poured over things like dolma and meat dishes.

What is tempering?

Tempering stops the eggs from scrambling and instead makes them thicken the broth smoothly so your soup turns silky and slightly creamy without adding any cream.

What are the benefits of making your own broth?

Making your own broth is one of those “quiet flex” kitchen habits that pays you back immediately. You get real, slow simmered flavor, total control over ingredients, and a richer texture from natural gelatin that makes soups like avgolemono taste silky and deeply comforting. It’s also a smart way to use what you already have - left over bones, veggies scraps, herbs - so nothing gets wasted and the whole pot ends up feeling more nourishing and intentional than anything from a carton.

What are the health benefits of this soup?

This avgolemono style chicken soup is the kind of meal that’s both comforting and quietly nourishing. Between the homemade broth and chicken, it’s naturally rich in protein and minerals that support hydration and recovery - especially when you’re tired, under the weather, or just craving something grounding. The egg lemon finish adds a boost of brightness (hello vitamin C) while creating that signature silky texture without relying on heavy cream. And with pillowy gnocchi in the mix it becomes a balanced, satisfying bowl of cozy carbs and protein that actually keeps you full; warm, restorative, and the definition of “feel better” food.

How to make chicken avgolemono soup with gnocchi?

First preheat oven to 425f. Pat chicken dry, then rub with olive oil. Season the chicken with 1 tsp paprika, 1 tbsp Everglades all purpose seasoning, and 2 tbsp slap ya mama cajun seasoning. Bake for 1hr. Once the chicken is cool enough to handle shred the meat and set aside. Place the bones, skin, and giblets in a large pot with bay leaf, mustard seed, smashed garlic cloves, ginger, thyme, rosemary, celery ribs, carrots, and halved onion. Fill the pot with water and bring to boil. Lower the heat to low and simmer for 6-24hrs. Strain the broth and wipe the pot clean. Discard the solids. Bring the broth to simmer. Temper the egg yolks by slowly pouring in hot broth while whisking vigorously. Then gradually pour the yolk mixture in the pot while continuously whisking. Add shredded chicken and simmer for 10 minutes. Add gnocchi and cook about 3-5 minutes until they float on top. Stir in lemon juice and turn off the heat. Let the soup rest for 10-15 minutes before serving. Serve with lemon zest and dill.

Tips

Temper the egg yolks slowly. Drizzle in hot broth very slowly while whisking nonstop. Add about 2 cups of hot broth before pouring it back in the pot.
Salt matters more than you think. Avgolemono needs enough salt to make the lemon taste round, not sharp. Taste at the end and adjust slowly.

chicken avgolemono soup with gnocchi