Chicken and Egg Soup with Pastina
A warm and hearty soup packed with the nutritious goodness of chicken, eggs, and tiny pasta, perfect for cozy nights or when you're feeling under the weather.
Ingredients
Base 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
Chicken and broth
- 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
Pasta and eggs
- 1/2 cup pastina or other small pasta
- 2 large eggs plus 2 egg yolks
Vegetables and toppings
- 2 cups baby spinach or other baby greens
- 1/4 cup chopped fresh dill
- 1/4 cup crumbled feta cheese (for topping)
Instructions
Preparation
- 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).
Cooking
- Add the chicken, broth, 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.
Serving
- Serve in bowls and top with feta.
Notes
This soup can be served with crusty bread or a side salad. Offer extra lemon wedges on the side for added acidity.