In a large pot, combine 6 cups of chicken stock, 2 cups of torn rotisserie chicken, and the grated zest from 2 lemons. Season with salt and pepper, and bring to a vigorous boil.

Once boiling, gently add in the gnocchi, stirring occasionally. Reduce heat to medium and simmer for about 3 minutes, or until gnocchi float and become tender.

In a heatproof measuring cup, whisk together the juice of the lemons, 4 egg yolks, and 2 minced cloves of garlic until well combined.

Temper the egg mixture by slowly mixing in 2 cups of hot broth, stirring continuously to stabilize the yolks.

Return the egg mixture to the pot while stirring. Turn off heat and stir to mix thoroughly. Adjust seasoning if needed.

Ladle the creamy soup into bowls and garnish with fresh dill, lemon zest, and a sprinkle of cracked pepper.