Can I use rotisserie chicken?
Yes, and it makes this ridiculously easy. Skip the raw-chicken poaching step. Simmer the broth with the sautéed vegetables for 10 to 15 minutes (just to soften everything and let the bay leaf do its thing), then add shredded rotisserie chicken in the last 5 to 8 minutes, just long enough to warm through. Use the rotisserie bones for homemade stock later if you are feeling ambitious.
What herbs work if I do not have dill?
Parsley is the easiest swap. A little cilantro can be great if you like it. Chives also work. If you only have dried herbs, use about one third the amount and add them earlier in the simmer so they can rehydrate.
How do I make it creamy without heavy cream?
Whisk in 1 to 2 beaten eggs for a silky, avgolemono-ish vibe. For best results (and to avoid egg confetti), temper them first: whisk eggs in a bowl, then slowly whisk in about 1 cup hot broth. Turn off the heat, then stir the tempered egg mixture back into the pot in a thin stream while stirring. Do not boil after adding.
You can also stir in a spoonful of Greek yogurt off the heat, but temper it with a little hot broth first so it does not curdle.
Can I make it gluten free?
Yep. Skip noodles or use gluten free pasta. Rice and potatoes are also great here.
My soup tastes flat. What do I do?
Add salt first, then lemon. If it still feels sleepy, add a tiny splash of vinegar or a pinch of red pepper flakes. Bright soups love a little edge.
