creamy greek chicken noodle soup

Posted: March 25th, 2015

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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pasta with bacon, brussels, and ricotta

Posted: March 18th, 2015

pasta with bacon brussels sprouts and ricotta

I have spent a lot of time feeling stressed lately.  To which, I guess my response to myself is that is tax season so…what should I expect?  (My mom said that is my dad’s answer to everything right now.  “It’s tax season.”)  I only work part time, but working part time through tax season while taking care of Evelyn full time and trying to do things like cook dinner and go to the grocery store is no joke.  Some days I have dealt with this stress better than other days. Read more »

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what i’ve been reading {fall 2014/winter 2015}

Posted: March 13th, 2015

{Juliet, Naked by Nick Hornby}

I started this book the day before Evelyn was born, and I finally picked it up a month later.  Juliet, Naked is the story of three people: a British man (or maybe we should say guy, because his lack of maturity is part of the story) who is obsessed with a retired American singer-songwriter, his girlfriend who does not understand his obsession, and the American singer-songwriter himself.  It’s a fun book, a story about life purpose and dreams told in Nick Hornby’s classic dry humor. (And in case you’re wondering, it has nothing to do with anyone named Juliet being naked.)

{The Archaeology of Home by Katharine Greider}

I will tell you this right up front: this book is not a page turner.  It took me quite awhile to get through.  But in all honesty, I found it completely fascinating.  The Archaeology of Home is the story of Greider’s family getting kicked out of their home in New York, an apartment they had bought and were quite happy with, because of structural issues with the building.  When Greider started looking into the history of the building, trying to uncover the historic cause of the structural issues, she uncovered a series of stories of the various families who had lived there.  The Archaeology of Home covers the history of New York City from the days of the Lenape tribe through early settlers and up through the 1990s.  I’ve never known so much about the history of New York and it is so interesting.

{Learning to Walk in the Dark by Barbara Brown Taylor}

Barbara Brown Taylor’s new book seemed exactly what I needed in the dark months of January.  Learning to Walk in the Dark is Taylor’s exploration into all kinds of darkness: physical, spiritual, emotional.  She feels that all of the positivity in the church doesn’t sit quite well with her (what she calls full solar spirituality) and she wants to learn the lessons of the lunar side of things.  It’s an interesting read and puts into words things I (and I think a lot of other people) often feel.  There are lessons to be learned in the dark if we will embrace it.

{Suffering Succotash by Stephanie V. W. Lucianovic}

This book explains my life.  Really.  Suffering Succotash is all about Lucianovic’s exploration into picky eating, from the science behind it, to the way it affects a picky eater’s social life, to the way it affects parenting.  Everything she said had me nodding my head in agreement, because this book explains exactly what it feels like to not be able to make yourself like certain foods.  And better yet, she understands how, as a picky eater, you can grow to love food in general if you have food prepared the right way.  This book was one of those books that validated things I have felt my whole life, and I  highly recommend it for picky eaters and their families (especially parents who might be feeling frustrated at their child’s picky eating).

{Note–this post contains affiliate links.}

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one month of baby led weaning (+ easy oatmeal fingers)

Posted: March 10th, 2015

baby led weaning oatmeal fingers

We’ve been giving Evelyn solids for a month now, and I wanted to come back and report.

For those of you unfamiliar, the idea of baby led weaning (or baby led solids as some people call it because it has more to do with introducing solids than it does with weaning) is that you skip purees and go straight to tender foods that baby and pick up and feed herself.  There are a lot of theories/reasons for doing this, but for us it’s because we want Evelyn to be eating the same foods as we are as soon as she can, and we want meal times to be a pleasant non-stressful experience.  Not that introducing solids with purees is stressful necessarily, but this just seemed like the right choice for us.  There are also theories that baby led weaning leads to children who are less picky because they have had choices all along in what they eat and have more variety sooner.  I have no idea if this will end up being true for Evelyn, but I can almost guarantee you that it would not have worked for me as a child.  But hey, we might as well try it out. Read more »

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macaroni and cheese (finally!)

Posted: March 5th, 2015

macaroni and cheese

Macaroni and cheese and I have a very long history together, so let me give you a short summary.

When I was growing up I LOVED the boxed stuff.  So much so that as a little kid, when my grandmother made homemade macaroni and cheese for me, I was disappointed that it was not the box stuff.   Read more »

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