Dinner on Deadline

Score! It always feels that way 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.

Makes 4 servings (6 cups)

1 large carrot

1/2 small onion

2 tablespoons olive oil

Kosher salt

Fresh black pepper

4 cups homemade or 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 (or use cooked chicken)

Handful fresh dill

1. Cut the carrot and onion into small dice.

2. Heat the oil in a large saucepan over medium heat. Once the oil shimmers, stir in the vegetables. Season with salt and pepper. Cook for 2 minutes or until carrots have softened.

3. 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. Season to taste with salt and pepper.

4. Juice the lemon, without any seeds, into a medium heatproof bowl. Whisk in the eggs until the mixture is smooth and well blended. Gradually ladle about 1/2 cup of the broth mixture into the egg-lemon mixture, whisking to incorporate and temper it. Gradually ladle in another 1/2 cup. Remove the saucepan from the heat.

5. Drizzle the tempered egg-lemon mixture into the saucepan of broth and noodles, whisking constantly for 2 minutes. The soup should come together and look creamy.

6. Shred the turkey. Finely chop the dill. Add both to the soup. Taste and correct seasoning as needed.

Per serving (based on 4): 200 calories, 15 g protein, 12 g carbohydrates, 10 g fat, 2 g saturated fat, 125 mg cholesterol, 310 mg sodium, 1 g dietary fiber, 3 g sugar