creamy greek chicken noodle soup

creamy greek chicken noodle soup

I’ve got spring fever, so I’m just going to blame that for my lack of interest in blogging right now.  To be honest I feel like that’s a healthy thing for me right now though; I’m enjoying so many other things in life and not worrying so much about getting certain posts out each week.  I’ve been staying up late reading, I’ve been enjoying time with Evelyn who is just so happy and so badly wants to stand up and go, I’ve been spending a lot of time with family as we have three family birthdays this month, and I’ve been working a lot.  I’ve been planning for Easter.  I have a hankering to start some major spring cleaning out of closets (although this might not happen until after tax season).  Gerrit and I (although mostly Gerrit so far) have started some major projects in our backyard.

All that to say–we’ve been busy, and aside from the fact that it’s still tax season and that I feel like I’m losing my mind some days, it’s been a good kind of busy.  (Exhibit A of losing my mind: I couldn’t even remember to bring my grandmother’s birthday present to her birthday celebration.  Exhibit B: The second time I roasted chicken for this soup I ended up forgetting about it on the counter ALL DAY and we had to go to Chick-fil-a for dinner.)  It’s been a taking care of our life and enjoying sunshine and feeling inspired kind of busy.

Ok, where was I going with this?  Yes…soup.  I made this soup weeks ago.  Maybe even months ago, on one of the nights when we had some rare winter snow.  To be honest I think chicken noodle soup is a perfect soup for spring though, especially this one with its bright lemon flavor.  It’s a light yet cozy soup, and from the time this one hit my mouth there was no question–this is the best chicken noodle soup I’ve ever had.  The egg noodles (as opposed to regular noodles) are so tasty, the lemon makes it shine, and the egg that you add makes the soup broth creamy and addicting.

creamy greek chicken noodle soup

I hope you are having a lovely and inspiring spring time.  I’m going to go back to stepping away from my computer more and enjoying all of the lovely things going on in my life.

creamy greek chicken noodle soup

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Yield: Serves 2-3

A couple of notes here. First--the chicken. If you would prefer to cook yours in a skillet on the stove, that is perfectly fine. Or buy a rotisserie chicken. Do whatever you need to do to have cooked chicken. I just included the oven roasting method here because it's what I like to do. Second--the chicken broth. Although I do like it, I am not a giant proponent of homemade chicken broth. I just don't have time for it. But if you have it, this is the place to use it. I have made this soup once with store-bought broth and once with homemade, and I have to admit, the homemade broth made this soup shine.


  • 2 boneless skinless chicken breasts or thighs
  • Olive oil
  • Kosher salt
  • Pepper
  • 1/2 cup carrot, roughly chopped (usually 1 carrot)
  • 1 small shallot, peeled and diced
  • 4 cups chicken broth
  • 6 oz. egg noodles
  • 2 eggs
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1-2 tablespoons fresh dill, chopped (optional)


  1. Cook the chicken first. (You can do this ahead of time and save it in the fridge to make dinner prep faster, too). Preheat oven to 350 degrees. Place the chicken in a roasting pan. Rub both sides with olive oil and season with salt and pepper. Roast for 40 minutes. Remove from oven, let cool, and then roughly chop the chicken.
  2. In a large pot, heat about 2 tablespoons of olive oil over medium high heat. Add the carrot and a pinch of salt and pepper and cook until tender and beginning to brown a bit, about 5-7 minutes. Then add the shallot and cook for about 2 more minutes.
  3. Add the chicken broth. Bring to a boil and add the egg noodles, cooking until the noodles are done, about 4-5 minutes.
  4. In a medium sized heat-proof bowl, whisk together the egg and lemon juice. Then slowly ladle about 1/2 a cup of the hot broth into the egg mixture, whisking constantly.
  5. Remove the soup pot from the heat, and then add the egg mixture into it, stirring to combine until the broth thickens just a bit and is a creamy bright color.
  6. Taste the soup and add any salt and pepper if necessary. Add the fresh dill, if you're using it. Serve warm.


adapted from Dinner the Playbook

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