Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Hearty Pastina Soup
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- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 391
- Total Fat
- 15 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 212 milligrams
- Sodium
- 808 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 33 grams
Inspired by Greek avgolemono soup, the broth of this hearty pastina soup has a luscious mouthfeel because it’s thickened with tempered beaten eggs. The soup is studded with shredded chicken and kale, and the tender pastina gives this soup a creamy and comforting porridge-like consistency. A good squeeze of lemon juice and chopped fresh dill add the perfect amount brightness.
- Level: Easy
- Total: 50 min
- Active: 30 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 391
- Total Fat
- 15 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 212 milligrams
- Sodium
- 808 milligrams
- Carbohydrates
- 30 grams
- Dietary Fiber
- 3 grams
- Sugar
- 4 grams
- Protein
- 33 grams
Ingredients
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Directions
- Melt the butter in a large pot or Dutch oven over medium-high heat. Add the celery, onion, 1/2 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until just tender and translucent, about 5 minutes. Add the garlic and bay leaves, then continue to cook until just tender and fragrant, about 1 minute more.
- Meanwhile, season the chicken thighs with 1 1/2 teaspoons salt and several grinds of black pepper. Add the chicken thighs to the pot, along with the chicken broth, 2 cups water, another 1/2 teaspoon salt and several grinds of black pepper. Turn the heat up to high and bring to a simmer. Once simmering, reduce the heat to medium-low and cover. Simmer until the chicken is tender and cooked through, about 20 minutes.
- Remove the chicken with tongs to a medium bowl and shred with 2 forks. Set aside.
- Add the kale and pastina to the pot and simmer until the kale is tender and the pastina is al dente, about 6 minutes.
- Meanwhile, whisk the eggs in a large bowl until smooth and combined. Using a small liquid measuring cup, scoop some of the hot broth out of the pot and while continuously whisking, slowly pour the hot broth into the egg (this is called tempering, and it will ensure that the eggs warm up without scrambling). Continue this process, slowly adding a little warm broth and continuously whisking, until the eggs are hot throughout (you should add at least 2 cups of warm broth).
- Slowly stir the tempered egg mixture into the soup pot, stirring quickly and frequently to ensure the egg is fully incorporated. The broth should start to thicken slightly and have a creamy appearance and texture. Stir in the shredded chicken, lemon juice and fresh dill. Taste and adjust the seasoning with more salt and pepper. Ladle into soup bowls and serve warm.
Cook’s Note
The soup can be refrigerated in an airtight container for up to 4 days.
