1 large carrot
1/2 small onion
2 tablespoons olive oil
Freshly ground black pepper
4 cups homemade or no-salt-added chicken broth
1 cup thin dried egg noodles (sometimes called soup noodles)
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; piling them together is okay.
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 2 minutes or until the carrots have softened.
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 (al dente), then reduce the heat to low. Taste, and season lightly with salt and pepper.
Cut the lemon in half. Squeeze the juice, 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. (It’s okay if a few noodles sneak in.) Gradually ladle in another 1/2 cup. Remove the saucepan from the heat.
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.
Shred the turkey or cut it into bite-size chunks. Finely chop the dill. Add both to the soup. Taste, and add a final pinch each of salt and pepper as needed.
Divide among individual bowls. Serve warm.