Avgolemono-ish Chicken Noodle Soup

This cozy chicken soup is a regular in my winter rotation, and a great one to make for a friend or family member who’s under the weather. It’s inspired by Greek avgolemono, in which egg yolks and lemon juice are whisked into the broth just before serving. (Translated literally, avgolemono means “egg,” avgo, “lemon,” lemoni.) The egg yolks add a subtle, savory richness to the broth, without tasting “eggy,” and a splash of lemon juice brightens up the whole bowl. This is my sister-in-law Julie’s favorite soup. She can’t eat dairy, and it delivers on the richness of a cream-based soup without a drop of milk. (Excerpted from Cooking in Real Life, photo by Dane Tashima)

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Avgolemono-ish Chicken Noodle Soup

from my cookbook, Cooking in Real Life

Servings 8 to 10

Ingredients

• 2 bone-in, skin-on chicken breasts (about 12 ounces each)

• 3 tablespoons extra-virgin olive oil, plus more for drizzling

• Kosher salt and freshly ground black pepper

• 1½ cups small-diced carrots (about 3 medium carrots)

• 1½ cups small-diced celery (about 3 large celery ribs)

• 1 large yellow onion, chopped

• 12 cups (3 quarts) low-sodium chicken broth

• 1 cup ditalini, acini di pepe, or pearl couscous

• 1 (15-ounce) can chickpeas, rinsed and drained

• 3 large egg yolks

• ⅓ cup freshly squeezed lemon juice (2 lemons)

• 3 cups fresh baby spinach

• ¼ cup minced fresh dill or parsley, plus more for serving

Instructions

1. Preheat the oven to 350 degrees and line a sheet pan with parchment paper.

2. Pat the chicken breasts dry and place them on the prepared pan. Drizzle some olive oil over the breasts, sprinkle with 1/2 teaspoon salt and a few grinds of black pepper.

3. Transfer to the oven and roast until just cooked through, 30 to 35 minutes. Set aside until cool enough to handle, then shred the cooled chicken breasts into bite-sized pieces, discarding the skin and bones.

4. Meanwhile, in a large pot, heat the olive oil over medium heat. Add the carrots, celery, and onion and cook, stirring occasionally, until the onion is translucent and the vegetables are beginning to soften, 8 to 10 minutes.

5. Add the broth, 1 tablespoon salt, and 1 teaspoon pepper and bring to a boil over medium-high heat. Reduce the heat and cook at a vigorous simmer until the broth has reduced slightly and the vegetables are tender, about 10 minutes.

6. Add the pasta and chickpeas and cook, stirring occasionally, until the pasta is al dente. Reduce the heat to low, add the chicken and cook until just heated through. Set the soup aside off the heat.

7. In a medium bowl, whisk together the egg yolks and lemon juice. Whisking constantly, slowly pour a ladleful of hot broth into the egg mixture. Repeat several more times until the mixture is warm to the touch. Stirring constantly, gradually pour the egg mixture into the soup.

8. Add the spinach and dill and stir until the spinach wilts. Taste for seasonings, then serve hot, garnishing each serving with extra dill and a few grinds of black pepper.

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