Name: Chicken and Egg Soup with Pastina
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1/4 cup extra-virgin olive oil; 1 small onion, finely chopped; Kosher salt Kosher salt (to taste); freshly ground pepper freshly ground pepper (to taste); 1/2 piece (2 1/2- to 3-pound) rotisserie chicken (on the bone); 2 cups low-sodium chicken broth; 4 cups water; Juice of 2 lemons Juice of 2 lemons; 1/2 cup pastina or other small pasta; 2 large eggs plus 2 egg yolks; 2 cups baby spinach or other baby greens; 1/4 cup chopped fresh dill; 1/4 cup crumbled feta cheese (for topping)

There’s something undeniably comforting about a bowl of soup, especially when it’s packed with the nutritious goodness of chicken, eggs, and tiny pasta. Chicken and Egg Soup with Pastina is a delightful dish that combines these simple ingredients to create a warm, hearty meal that will nourish both body and soul. This dish not only warms you from the inside out but is also versatile, allowing you to adjust flavors and add your favorite ingredients.

This recipe brings together the rich flavors of rotisserie chicken, the brightness of lemon, and the creaminess of eggs, resulting in a soup that’s perfect for cozy nights or when you’re feeling under the weather. The addition of pastina—tiny pasta shapes that soak up the broth beautifully—creates a lovely texture that elevates this dish. Paired with fresh dill and feta cheese for a savory touch, this soup is sure to become a staple in your culinary repertoire.

Why make this recipe

Making Chicken and Egg Soup with Pastina is a great way to utilize leftover rotisserie chicken or to enjoy a homemade version without the fuss of starting from scratch. It showcases how accessible ingredients can come together to create something truly comforting. The soup is not only quick to prepare but is also packed with protein and vitamins from the chicken and greens, making it a perfect meal for any time of the day. Plus, the lemon juice adds a refreshing tang that brightens the overall flavor profile, balancing the richness of the eggs and chicken.

The versatility of this soup is another reason to love it. It can serve as a main course or as a starter for a more elaborate meal. The ingredients are typically easy to find, meaning you can whip this up on a busy weeknight or prepare it for a casual gathering with friends. Whether you’re cooking for one, a family, or guests, this recipe can easily be adapted to suit different serving sizes without losing its essence.

How to make Chicken and Egg Soup with Pastina

The process of making Chicken and Egg Soup with Pastina begins with sautéing finely chopped onions in olive oil until they soften and become aromatic. This step creates a flavorful base for the soup, allowing it to absorb the richness of the chicken and the brightness of the lemon juice. Introducing rotisserie chicken adds convenience and a depth of flavor that’s hard to match. By simmering the chicken with low-sodium chicken broth and water, the broth gains an incredible depth, perfect for the pastina to soak up.

After simmering the chicken and broth together, adding the pastina not only brings substance to the soup but also gives it a delightful chewy texture. The magic occurs when you temper the eggs with hot soup before incorporating them back into the pot, which creates a creamy texture without curdling. Finally, stir in the baby spinach and fresh dill right before serving; they add vibrant color and freshness to the soup that balances well with the heartiness of the chicken and pasta.

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
Juice of 2 lemons
1/2 cup pastina or other small pasta
2 large eggs plus 2 egg yolks
2 cups baby spinach or other baby greens
1/4 cup chopped fresh dill
1/4 cup crumbled feta cheese (for topping)

Directions

Heat olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper; cook until slightly softened (about 5 minutes).
Add the chicken, broth, 4 cups water, and the juice of 1 lemon. Cover, bring to a boil, then reduce to medium heat.
Add the pastina and simmer until the pasta is cooked and the soup thickens slightly (about 15 minutes).
Remove the chicken, let cool slightly, then shred the meat into bite-size pieces.
Take the pot off the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks until frothy.
Temper the egg mixture by gradually whisking in a ladle of hot soup, then stir the warmed egg mixture into the pot.
Return to medium-low heat and cook until creamy (about 1 minute).
Stir in the shredded chicken, spinach, and dill; season with salt and pepper.
Serve in bowls and top with feta.

Time Breakdown

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4

How to serve Chicken and Egg Soup with Pastina

This delightful Chicken and Egg Soup with Pastina can be served in large bowls, with each portion garnished generously with crumbled feta cheese and a sprig of fresh dill for an attractive presentation. The soup itself is a meal in a bowl, but you can accompany it with crusty bread or a side salad to create a fuller dining experience. The brightness of the lemon and the freshness of spinach not only make for a beautiful plate but also ensure each spoonful bursts with flavors that will leave your taste buds satisfied.

Encouraging everyone to dig in while the soup is still warm is key to maximizing the experience, as the pastina retains more of its shape and texture when served fresh. You can also offer extra lemon wedges on the side for those who enjoy an additional squeeze of acidity to enhance the decadent nature of the soup, adding another layer of flavor to every bite.

How to store Chicken and Egg Soup with Pastina

When it comes to storing leftover Chicken and Egg Soup with Pastina, ensure the soup has cooled down completely before transferring it to an airtight container. Stored in the refrigerator, it can last for about three to four days. The pastina will absorb some of the broth over time, which is natural and can be remedied by adding a splash of water or broth when reheating to restore desired consistency.

For longer storage, consider freezing the soup. It can be frozen in individual portions, making it a convenient meal option for busy nights. When freezing, leave out the spinach and feta cheese, as these ingredients can affect the texture upon thawing. To reheat, thaw overnight in the refrigerator and warm over low heat on the stove, stirring occasionally, until heated through.

Tips to make Chicken and Egg Soup with Pastina

To elevate your Chicken and Egg Soup with Pastina even further, consider using homemade chicken broth for a more authentic flavor. If you prefer a richer taste, sauté vegetables such as carrots, celery, and garlic alongside the onion for a heartier base. For a creamier texture, you can whisk in a bit of heavy cream or a splash of milk right before serving; this will make the soup even more luxurious.

Adjusting the seasonings is key, so taste as you go to find the balance that suits your palate. Fresh herbs can also be swapped or added according to your preference—basil or parsley would be excellent choices alongside dill. For slight spice, consider including a pinch of red pepper flakes while cooking or serve with a drizzle of hot sauce on top to cater to those who like a kick in their soup.

Variation

No major variations, but you can adjust seasonings to taste.

Nutritional Information (Per Serving)

• Calories: 450 kcal
• Protein: 35 g
• Carbohydrates: 30 g
• Fat: 20 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 600 mg

FAQs

Q: Can I use leftover chicken for this recipe?
A: Yes, leftover chicken works great in this soup and adds convenient flavor.

Q: What if I can’t find pastina?
A: You can substitute it with any small pasta shape like orzo or acini di pepe.

Q: Is it necessary to add lemon?
A: While lemon adds brightness, you can reduce or omit it based on your taste preferences.