Creamy Avgolemono Chicken Soup With Gnocchi (Easy Greek-Inspired Comfort Recipe)

This Avgolemono Chicken Soup with Gnocchi — a comforting twist on classic Greek lemon chicken soup — is ready in less than 30 minutes. This creamy, citrusy, and protein-rich recipe combines the traditional flavor of avgolemono (egg-lemon sauce) with the pillowy, soft flavor of gnocchi to create a hearty and satisfying one-pot meal.

Rooted in the Greek tradition, avgolemono soup is typically made with chicken, lemon, eggs, and rice or orzo. But in this version, we’ve used tender gnocchi instead of starch, turning this Mediterranean staple into a super-satisfying, filling meal — no dairy needed! Perfect for busy weeknights, meal prep, or when you’re feeling down, this creamy chicken soup checks all the boxes: easy, healthy, gluten-free (if needed), and oh-so-delicious.

Those who love Greek comfort food should definitely try this chicken gnocchi soup. With its lemony flavor, silky texture, and well-balanced richness of egg-lemon mixture, this soup is as comforting as it is heartwarming.

What Is Avgolemono Soup?

This is the Greek Comfort Food That’s Creamy, Lemony, and Totally Irresistible

Avgolemono (pronounced ahv-go-LEH-mo-no) is a traditional Greek soup made with a unique blend of eggs, lemon juice, and broth that’s gently simmered to create a silky, creamy texture—without using any cream at all! This iconic Greek lemon chicken soup is often made with chicken, orzo, or rice and is known for its comforting, tangy, and savory flavor.

The magic lies in the egg-lemon emulsion—a technique where eggs are slowly tempered with hot broth to form a rich, luxurious base. It’s both light and hearty, making it a staple in Mediterranean kitchens, especially during cold weather or when someone needs a little TLC.

In this recipe, we take the beloved base of Avgolemono and elevate it with the addition of soft, pillowy gnocchi and shredded chicken, turning it into a modern one-pot comfort food that’s still true to its Mediterranean roots.

Want to dive deeper into the history of this Greek egg-lemon soup? Read more on Serious Eats.

How To Make Avgolemono Chicken Soup With Gnocchi (Step-by-Step)

Follow this easy step-by-step guide to create a creamy, comforting, and flavorful Greek lemon chicken soup with a hearty twist of gnocchi.

1. Sauté the Aromatics

   In a large soup pot, heat olive oil over medium heat. Add chopped onion, garlic, and celery (optional) and sauté until translucent. This forms the savory flavor base for your Avgolemono chicken gnocchi soup.

2. Add the Broth & Chicken

   Pour in the low-sodium chicken broth and add your shredded or diced cooked chicken breast. Season with salt, pepper, and a pinch of oregano. Let it simmer for 10–15 minutes to let the flavors blend.

3. Cook the Gnocchi

   Stir in your favorite store-bought or homemade potato gnocchi and cook according to package directions, usually 3–4 minutes, or until they float to the surface. You can cook them directly in the broth or separately for firmer texture.

4. Prepare the Avgolemono Sauce

   In a bowl, whisk together 2 large eggs and the juice of 2 lemons. Slowly add a ladle of the hot broth while whisking constantly to temper the eggs and prevent curdling. This is the creamy magic of traditional egg lemon soup.

5. Stir Avgolemono Into The Soup

   Slowly pour the egg-lemon mixture into the soup while stirring gently. Do not boil. The soup will turn creamy and slightly thickened—without any cream!

6. Garnish & Serve

   Ladle the Avgolemono Chicken Soup With Gnocchi into bowls. Garnish with fresh chopped dill, parsley, or a lemon wedge. Serve warm with pita bread or Greek salad for a satisfying meal.

Creamy Greek Lemon Chicken Soup With Gnocchi – dairy-free, comforting and full of flavor.

Expert Tips for Making the Best Avgolemono Chicken Soup With Gnocchi

This Greek Lemon Chicken Gnocchi Soup recipe is super easy to make if you follow a few essential tricks. From tempering the egg-lemon broth to perfecting the texture of the gnocchi, these expert tips will enhance your creamy avgolemono chicken gnocchi soup to restaurant-worthy levels.

• Temper the eggs slowly: When making the traditional egg-lemon sauce, always whisk hot broth into the eggs gradually to prevent curdling. This gives your soup a silky, creamy texture without any dairy.
• Don’t boil after adding eggs: Once the Avgolemono mixture is incorporated, keep the heat low. Boiling can scramble the eggs and ruin the consistency of your lemon chicken gnocchi soup.
• Use fresh lemon juice: For authentic flavor, always use freshly squeezed lemon juice. It adds brightness and balances the richness of the egg and broth.
• Cook gnocchi separately (optional): To prevent overcooked or mushy gnocchi, cook them in a separate pot and add just before serving.
• Add greens or herbs for flavor: A handful of chopped fresh dill, parsley, or baby spinach enhances the flavor and nutrition of this Greek-style comfort food soup.

Serving Suggestions for Avgolemono Chicken Soup With Gnocchi

This Avgolemono Chicken Soup With Gnocchi is a cozy, zesty bowl of Mediterranean comfort. It pairs wonderfully with simple sides that enhance the Greek lemon chicken soup flavor while keeping the meal balanced and satisfying. Here are some of the best serving ideas for a complete and nourishing meal:

• Warm crusty bread or pita: Ideal for soaking up that tangy lemon-egg broth. Try it with a drizzle of high-quality Greek olive oil for authentic flavor.
• Greek Village Salad: A refreshing side with tomatoes, cucumber, red onion, olives, and feta brings a cool contrast to the warm soup.
• Roasted Lemon Potatoes: Amp up the citrus and serve with crispy, golden potatoes seasoned with oregano and garlic.
• Spanakopita or Mini Greek Pies: For something a bit indulgent, flaky spinach-and-feta pastries complement the creamy broth beautifully.
• Grilled Veggies or Steamed Greens: Think zucchini, eggplant, or wilted spinach to add more nutrients and variety.

For a heartier meal, serve this soup as a starter followed by grilled chicken or a light Mediterranean grain bowl. Don’t forget a sprinkle of fresh dill or parsley on top for a pop of herbal brightness!

“Pairing lemony Greek soup with simple, rustic sides brings out its soul-warming flavors. It’s all about balance and freshness in Mediterranean cooking.”

Recipe Variations for Avgolemono Chicken Soup With Gnocchi

You can customize the Avgolemono Chicken Soup With Gnocchi recipe to fit your lifestyle or dietary needs. These delicious and healthy variations bring out the versatility of this comforting Greek lemon chicken soup. Low-carb, vegetarian variations are also possible, and you can add your own twist if you want.

Vegetarian Avgolemono

Replace chicken with chickpeas or white beans, and use vegetable broth to create a hearty plant-based version of this Mediterranean favorite.

Add Extra Greens

Boost nutrition by adding fresh spinach, kale, or Swiss chard. Stir in the greens during the last 5 minutes of cooking for vibrant color and flavor.

Make It Spicy

Add a pinch of red pepper flakes or a swirl of harissa paste for a spicy kick to your creamy lemon chicken gnocchi soup.

Swap Gnocchi Options

Try cauliflower gnocchi for a low-carb alternative or use gluten-free gnocchi for a celiac-friendly option.

Add Protein Variety

Swap the shredded chicken for rotisserie turkey, shrimp, or tofu for a unique twist on this Greek-inspired soup recipe.

Looking for more Greek cooking inspiration? Explore Greek-inspired recipes from The Kitchn, a trusted source for home cooks worldwide.

How to Store & Reheat Avgolemono Chicken Soup With Gnocchi

Properly storing and reheating your Avgolemono Chicken Soup with Gnocchi helps preserve its rich lemony flavor and creamy texture. Follow these expert tips to keep your Greek comfort food fresh and safe to eat.

How to Store

• Refrigerate: Let the soup cool completely before storing. Transfer to an airtight glass container and refrigerate for up to 3–4 days.
• Separate Gnocchi (Optional): For best texture, store gnocchi separately to prevent them from getting mushy.
• Freeze: Freeze the soup before adding the egg-lemon (Avgolemono) mixture for up to 2 months. Add fresh Avgolemono when reheating for best results.

How to Reheat

• Stovetop: Reheat gently over medium-low heat, stirring often. Do not boil after the egg-lemon mix is added to prevent curdling.
• Microwave: Use a microwave-safe bowl. Heat in 30-second bursts, stirring in between. Use low power settings.
• Avoid Freezer Reheat with Eggs: If frozen with Avgolemono, thaw in the fridge overnight and stir frequently while gently warming.

 Extra Tip: The egg-lemon emulsion in Avgolemono is delicate. Always reheat gently and never bring to a boil after it’s been added. This helps maintain the soup’s signature creamy texture without scrambling the eggs.

For more on safe soup storage & reheating, visit the official guide from USDA Food Safety and Inspection Service .

Continue to Content

Yield: 4

Avgolemono Chicken Soup With Gnocchi

Print

Creamy, comforting, and bright with lemon, this Avgolemono Chicken Soup with Gnocchi combines traditional Greek flavors with pillowy potato gnocchi for a heartier, modern touch. Perfect for chilly nights or when you’re craving something light yet satisfying!

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

For the Soup:

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 large carrot, diced
• 4 cups low-sodium chicken broth
• 2 cups cooked, shredded chicken breast (rotisserie works well)
• 1 (16 oz) package potato gnocchi
• Salt and black pepper, to taste

For the Avgolemono (Egg-Lemon Mixture):

• 2 large eggs
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• Garnish (optional):
• Fresh dill or parsley, chopped
• Lemon wedges
• Cracked black pepper

Instructions

Sauté the Veggies
In a large pot, heat olive oil over medium heat. Add onion and carrot. Cook for 4–5 minutes until softened. Add garlic and sauté for 1 more minute.

Add Broth & Chicken
Pour in the chicken broth. Bring to a gentle simmer. Add the cooked, shredded chicken. Let it simmer for 5–6 minutes.

Cook the Gnocchi
Add gnocchi directly to the soup. Simmer for 3–4 minutes or until gnocchi floats and is tender.

Make the Avgolemono Mixture
In a medium bowl, whisk together the eggs and lemon juice until smooth.

Temper the Eggs
Slowly ladle about 1 cup of the hot broth (without gnocchi) into the egg-lemon mixture, whisking constantly to prevent scrambling.

Add Avgolemono
Slowly stir the tempered egg-lemon mixture back into the pot of soup. Do not boil once eggs are added – keep heat on low to prevent curdling.

Finish and Serve
Season with salt and pepper to taste. Garnish with fresh dill or parsley and serve with lemon wedges if desired.

Notes

Don't boil after adding the eggs: Keep the soup just under a simmer to keep it smooth and creamy.

Use rotisserie chicken for a shortcut: Speeds things up and adds great flavor.

Want it thicker? Add a tablespoon of cornstarch to the egg-lemon mixture before tempering.

Dairy-Free Comfort: This creamy soup contains no cream—just eggs and lemon for richness.

Make it vegetarian: Use vegetable broth and omit chicken or sub with chickpeas.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 305Total Fat: 12gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 153mgSodium: 320mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 28g

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