Chicken and Egg Soup with Pastina
- Level: Intermediate
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 425 calorie
- Total Fat
- 27 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 277 milligrams
- Sodium
- 858 milligrams
- Carbohydrates
- 18 grams
- Dietary Fiber
- 1 grams
- Protein
- 27 grams
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.
- 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