Chicken and Egg Soup with Pastina

Recipe courtesy Food Network Magazine

Rated: 5 stars out of 5Rate itRead users' reviews (4)

RECIPE
COMMENTS & REVIEWS(4)

Cook Time:
25 min
Level:
Intermediate
Yield:
4 servings

Times:

Prep: 15 min
Inactive Prep: --
Cook: 25 min
Total:: 40 min

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Ingredients

1/4 cup extra-virgin olive oil
1 small onion, finely chopped
Kosher salt and freshly ground pepper
1/2 (2 1/2-to-3-pound) rotisserie chicken (on the bone)
2 cups low-sodium chicken broth
2 lemons
1/2 cup pastina (small pasta)
2 large eggs plus 2 egg yolks
2 cups baby spinach or other baby greens
1/4 cup chopped fresh dill
Crumbled feta cheese, for garnish (optional)

Directions

Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.

Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.

Photograph by Antonis Achilleos

Per serving: Calories 425; Fat 27 g (Saturated 6 g); Cholesterol 277 mg; Sodium 858 mg; Carbohydrate 18 g; Fiber 1 g; Protein 27 g

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Comments & Reviews

recipe Chicken and Egg Soup with Pastina
Bonnie San Antonio, TX 01-01-2010
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Sooooo good!
Rated: 5 stars out of 5

I made this today and it is so yummy! If you love lemony dill flavors you must try this! I didn't realize, until it was too... late, that you were supposed to put the whole chicken on the bone in the broth. I had already pulled the meat off the chicken, and left it in the whole time and it still turned out great! Can't believe it's 29 grams of fat per serving!Read more
recipe Chicken and Egg Soup with Pastina
KATHY Hamilton, GA 12-26-2009
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Simple, easy and perfect!
Rated: 5 stars out of 5

I used homemade chicken stock which definitely kicked it up a notch! This is a keeper recipe.
recipe Chicken and Egg Soup with Pastina
LORI Ladera Ranch, CA 11-18-2009
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Wonderful and comforting
Rated: 5 stars out of 5

This soup is so delicious. A quick note - I usually add at least two extra cups of chicken broth and 2 extra cups of water.... This is because I use a chicken from Costco, which is very large, and tend to add in more pasta than the recipe calls for. It does take a while to shred the chicken but the end result is very worth the time. Enjoy!Read more
recipe Chicken and Egg Soup with Pastina
Stacy Ormond Beach, FL 07-15-2009
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very good
Rated: 5 stars out of 5

This was very good and easy to make. Has a interesting lemony flavor and is a hearty soup.