Yield: 4-6 servings
Time: 30 minutes
There’s not much better than Chicken Noodle Soup… except maybe this Creamy Greek Noodle Soup. This recipe shortcuts the multiple hours Greek yiayias might spend on the soup and, with pre-made chicken broth and rotisserie chicken, this becomes it into a quick weeknight meal. The standout elements of the silky thick consistency and slight lemon zing are easily achieved with a quick “temper”. Bonus, the “cream” involves no dairy!
Easily halved for 2-4 servings.
- 2 large carrot
- 1 onion
- 2 tablespoons olive oil
- Kosher salt
- Freshly ground black pepper
- 8 cups chicken broth
- 2 cup thin dried egg noodles (sometimes called soup noodles)
- 2 lemon
- 4 large eggs
- One 4-to-6-ounce chunk cooked chicken breast
- 1 tablespoon dill (optional)
- Cut the carrot and onion into small dice.
- Heat the oil in a large saucepan (or pot) over medium heat. Once the oil shimmers, stir in the vegetables. Season lightly with salt and pepper. Cook for 2 minutes or until the carrots have softened.
- Increase the heat to medium-high; add the broth and bring to a boil, then stir in the noodles. Cook for 3 or 4 minutes, until the noodles are almost done, then reduce the heat to low. Taste, and season lightly with salt and pepper.
- Cut the lemon in half. Squeeze the juice, without any seeds, into a medium heatproof bowl. Whisk in the eggs until the mixture is smooth and well blended.
- Temper the eggs: Slowly ladle about 1/2 cup of the broth mixture into the egg-lemon mixture, whisking to incorporate and temper it. (It’s okay if a few noodles sneak in.) Slowly ladle in another 1/2 cup, whisking to incorporate.
- Drizzle the tempered egg-lemon mixture into the saucepan of broth and noodles, stirring constantly for 1-2 minutes. The soup should come together and look creamy.
- Shred the chicken or cut it into bite-size chunks. Finely chop the dill. Add both to the soup. Taste, and add a final pinch each of salt and pepper as needed.
- Divide among individual bowls. Serve warm.