It always feels odd when a dish described as “creamy” involves no dairy. Here, the texture is created with a mixture of egg and lemon juice. The soup tastes bright and light, yet is filling enough for a weeknight meal.
We pass along advice from cookbook author Jenny Rosenstratch: Be sure to follow the blending directions precisely to avoid ending up with scrambled eggs.
The original recipe calls for chicken; we found a good market deal on roasted turkey breast, so we used that and liked the results.
Serve with a fresh asparagus salad and warm bread.
Creamy Greek Noodle Soup
3 or 4 servings (makes 6 cups)
Adapted from Rosenstratch’s “Dinner: The Playbook” (Ballantine, 2014).
1 large carrot
1/2 small onion
2 tablespoons olive oil
Kosher salt
Freshly ground black pepper
4 cups no-salt-added chicken broth
1 cup thin dried egg noodles (sometimes called soup noodles)
1 lemon
2 large eggs
One 4- to 6-ounce chunk cooked boneless, skinless turkey breast (may substitute cooked chicken)
Handful fresh dill
Cut the carrot and onion into small dice. Heat the oil in a large saucepan over medium heat. Once the oil shimmers, stir in the vegetables. Season lightly with salt and pepper. Cook for two minutes or until the carrots have softened.
