Chicken and Egg Soup with Pastina Recipe

Name: Chicken and Egg Soup with Pastina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

1
Heat the 1/4 cup olive oil in a large pot over high heat.
2
Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes.
3
Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil.
4
Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes.
5
Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
6
Remove the soup from the heat.
7
Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy.
8
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.
9
Cook until creamy, about 1 minute.
10
Stir in the shredded chicken, spinach and dill, and season with salt and pepper.
11
Ladle the soup into bowls; garnish with feta, if desired.
12
Photograph by Antonis Achilleos

447

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Chicken and Egg Soup with Pastina falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Egg Soup with Pastina

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