CHICKEN AND EGG SOUP WITH PASTINA
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- 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
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emran smadi
[email protected]This soup is a great way to get your kids to eat their eggs.
Tony Ndibe
[email protected]I love that this soup is so versatile. I can add whatever vegetables I have on hand.
Mudassar Khan
[email protected]This soup is a great way to use up leftover egg noodles.
Editor King_00
[email protected]I've made this soup several times and it's always a hit with my guests.
VICTOR HOLMES
[email protected]This soup is the perfect comfort food for a sick day.
Theresa Montoya
[email protected]I love that this soup is made with simple, wholesome ingredients.
Shamraiz Ali
[email protected]This soup is a great way to warm up on a cold day.
Itze Arteaga
[email protected]I'm not a great cook, but this recipe was easy to follow and the soup turned out great.
jasmine Massey
[email protected]This soup is a great way to get your kids to eat their vegetables. My kids loved it!
Marianne First
[email protected]I added some mushrooms to the soup for extra flavor. It was a great addition.
Donny Romine
[email protected]I'm not a fan of pastina, so I used rice instead. The soup was still delicious.
Farhan Nadan
[email protected]This soup is a great way to use up leftover chicken. It's also a good source of protein and vegetables.
Gabriel De lima
[email protected]I wasn't sure how I would like this soup, but I was pleasantly surprised. It's really delicious and easy to make.
Andrew Garcia
[email protected]This soup is the perfect comfort food. It's warm, flavorful, and filling. I love to eat it on a cold winter day.
Malk Iqb
[email protected]I've made this soup several times and it's always delicious. I like to add a little bit of ginger and garlic to the broth for extra flavor.
Chaudhry Nasir
[email protected]This soup is so easy to make and it's always a crowd-pleaser. I love that I can use leftover chicken to make it.
Ali Khan Baloch AN Vlog Fun videos
[email protected]I'm not a huge fan of egg drop soup, but this recipe changed my mind. The pastina added a nice texture and the chicken made it really hearty.
Aayusharyan Gaming
[email protected]This soup was a hit with my family! The broth was flavorful and the chicken and egg were perfectly cooked. I added some extra vegetables, like carrots and celery, to make it even more nutritious.