Chicken and Egg Soup with Pastina

Name: Chicken and Egg Soup with Pastina
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters baby spinach or other baby greens; 2 larges eggs plus 2 egg yolks; 59 milliliters chopped fresh dill; 4 servings Kosher salt and freshly ground pepper; 2 lemons; 473 milliliters low-sodium chicken broth; 59 milliliters extra-virgin olive oil; 1 small onion, finely chopped; 118 milliliters pastina (small pasta)

You can never have too many main course recipes, so give Chicken and Egg Soup with Pastinan a try. One serving contains 906 calories, 76g of protein, and 55g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. A mixture of kosher salt and pepper, chicken broth, dill, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the lemons you could follow this main course with the Watermelon, Lemonade, and Blueberry Ice Pops as a dessert. It will be a hit at your Autumn event. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes roughly 40 minutes.

Instructions

Heat the 1/4 cup olive oil in a large pot over high heat.

Ingredients you will need

Olive Oil

Equipment you will use

Pot

Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes.

Ingredients you will need

Pepper

Onion

Salt

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.

Ingredients you will need

Whole Chicken

Pastina

Broth

Juice

Lemon

Pasta

Water

Soup

Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.

Ingredients you will need

Meat

Bone

Remove the soup from the heat.

Ingredients you will need

Soup

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.

Ingredients you will need

Shredded Chicken