Chicken and Egg Soup with Pastina Recipe

Chicken and Egg Soup with Pastina

Difficulty: Intermediate

Servings: 4

Nutritional Information (per serving): Calories 425, Total Fat 27 g, Saturated Fat 6 g, Cholesterol 277 mg, Sodium 858 mg, Carbohydrates 18 g, Dietary Fiber 1 g, Protein 27 g

Total Time: 40 minutes (Prep: 15 minutes, Cook: 25 minutes)

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

1. Saut aromatics and simmer: Heat the olive oil in a large saucepan over medium-high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until softened, about 5 minutes. Add the rotisserie chicken, chicken broth, 4 cups water, and the juice of one lemon. Bring to a boil, then lower the heat to medium and add the pastina. Simmer until the pasta is tender and the soup slightly thickens, about 15 minutes. Remove the chicken, let it cool slightly, then shred the meat and discard the bones.
2. Temper eggs and finish soup: Remove the pot from the heat. In a bowl, whisk together the juice of the remaining lemon, the whole eggs, and the egg yolks until frothy. Slowly whisk a ladle of hot soup into the egg mixture to warm it, then whisk the warmed mixture back into the pot. Return the pot to medium-low heat and cook until the soup becomes creamy, about 1 minute. Stir in the shredded chicken, spinach, and dill, then adjust salt and pepper to taste.
3. Serve: Ladle into bowls and top with crumbled feta if desired.
4. Nutritional values (per serving): 425 calories; 27 g fat (6 g saturated); 277 mg cholesterol; 858 mg sodium; 18 g carbohydrates; 1 g fiber; 27 g protein.

Photo by Antonis Achilleos
Courtesy of Recipe Iseasy Magazine