Chicken and Egg Soup with Pastina

Posted by in Shared Member Recipes

Add to My Recipe Box

Get Chicken and Egg Soup with Pastina Recipe from Food Network

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)

Instructions

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

Photograph by Antonis Achilleos

Sharing
 facebooktwittergoogle_pluspinterestmailfacebooktwittergoogle_pluspinterestmail