Chicken and Egg Soup with Pastina

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My husband and I have been making this recipe for well over a year now, we absolutely love it. The flavors come together really well, and are quite deep. The lemon is fresh with an awesome bite, the egg makes it so creamy! This was his "last meal in the US before deployment", he loves it that much. Great and easy recipe!

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Awesome taste & easy to make!

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GREAT RECIPE! The lemon makes it fresh, the egg makes it creamy and the feta makes it nice and salty. I love this one.

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good

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amazing! a keeper for sure

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Very good - super lemony and creamy

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This was very good.

I used about 3lb roasted chicken breasts and used only white meat. I probably doubled chicken content, but it was awesome....my only comment...too much dill. I'd say 1/8 cup is fine. Soup was very, very thick and yummy.

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incredible. didn't change a thing and loved it.

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This soup is absolutely FANTASTIC! So different, refreshing yet hearty. The lemon, dill, chicken, and spinich flavors are perfect together. Everyone raved about it. I would NOT skip the step of putting the chicken still on the bone in the soup. The bones inhance the stock. I removed all skin before I put it in to cut the fat. Because I prefer white meat, instead of using 1/2 of the chicken, I removed the wings and legs and threw the rest in. I too added more stock and water and a bit of extra pasta. I did not have fresh dill so I used a tablespoon of dried. Don't skip the feta either, it's wonderful in this soup. I served with homemade garlic herb croutons. Absolutely wonderful!

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water is not listed in the ingredients are 4 cups of water to be used to dilute the chicken stock sounds wrong. I made it with 6 cups of stock came out well but thin