Weekly Winner – Soup so good you’ll wish you were sick

Last night I made Chicken and Egg Soup with Pastina (small pasta) for dinner.  It was wonderful.  The only problem was I felt totally fine.  Not a bit of a sore throat, no fever, no aches or pains whatsoever.  This soup is so rich and satisfying that you sort of wish you were down with the flu and someone had lovingly whipped this up for you to make you well.  Regardless, it’s a fine soup.  I got the recipe from Food Network Magazine and altered it a bit.  Those changes I’ve recorded in my version of the recipe below.

CHICKEN AND EGG SOUP WITH PASTINA

Serves 4

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), shredded
  • 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
  • 1/8 cup chopped fresh dill
  • Crumbled feta cheese, for garnish (optional)

Directions:

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 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 spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.

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