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Chicken and Egg Soup with Pastina

This recipe creates a comforting and flavorful Chicken and Egg Soup with Pastina, utilizing a rotisserie chicken for ease and depth. Brightened with fresh lemon and dill, and enriched with tempered eggs, it's a hearty yet delicate meal perfect for any occasion.
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Servings: 8 people
Course: lunch/dinner
Cuisine: American
Calories: 1991.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 small onion finely chopped
  • 1/2 2 1/2 to 3 pound rotisserie chicken (on the bone)
  • 1/2 cup pastina small pasta
  • 1/4 cup chopped fresh dill
  • 1/4 cup extra virgin olive oil
  • 2 cups baby spinach or other baby greens
  • 2 cups low sodium chicken broth
  • 2 large eggs plus 2 egg yolks
  • 2 lemons
  • Crumbled feta cheese for garnish (optional)
  • Kosher salt and freshly ground pepper

Equipment

  • 1 Large Stockpot or Dutch Oven For simmering the soup
  • 1 Whisk Essential for tempering eggs
  • 1 Cutting Board and Chef's Knife For preparing aromatics and chicken
  • 1 Liquid Measuring Cup For broth and water
  • 1 Small Mixing Bowl For whisking and tempering eggs

Method
 

  1. Remove all meat from the rotisserie chicken and shred; set aside. Place the chicken carcass and bones into a large stockpot.
  2. Finely chop the small onion. In the same stockpot with the chicken bones, heat the extra virgin olive oil over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes.
  3. Add the 2 cups of low sodium chicken broth and 4 cups of water to the pot with the chicken bones and sautéed onion. Bring to a gentle simmer, then reduce heat and cook for 15-20 minutes to extract maximum flavor from the bones.
  4. Carefully remove and discard the chicken carcass and bones from the pot. Skim any excess fat from the surface of the broth. Return the flavorful broth to a gentle simmer.
  5. Add the 1/2 cup of pastina to the simmering broth and cook according to package directions until al dente, stirring occasionally to prevent sticking.
  6. While the pastina cooks, whisk together the 2 large eggs and 2 egg yolks in a small bowl until well combined. Gradually ladle about 1 cup of the hot broth from the pot into the egg mixture, whisking continuously to temper the eggs.
  7. Slowly pour the tempered egg mixture back into the simmering soup, whisking constantly to prevent the eggs from scrambling and to create a silky, smooth texture. Do not boil the soup after adding the eggs.
  8. Stir in the reserved shredded rotisserie chicken and the 2 cups of baby spinach (or other baby greens) until the spinach has wilted, about 1-2 minutes.
  9. Squeeze in the juice of both lemons. Stir in the 1/4 cup of chopped fresh dill. Season the soup generously with kosher salt and freshly ground pepper to taste.
  10. Ladle the hot soup into bowls. Garnish with crumbled feta cheese, if desired, and serve immediately.

Notes

Leveraging the rotisserie chicken's bones and skin by simmering them in the initial broth will significantly deepen the soup's flavor profile. After cooking, ensure to strain them out. When adding the tempered eggs, it's crucial to whisk constantly while slowly pouring the mixture into the simmering (not boiling) soup to achieve a smooth, silky texture rather than scrambled bits. Adjust the lemon juice and fresh dill at the very end to preserve their vibrant, fresh notes. If you prefer the pastina to be less starchy in the final soup, consider cooking it separately and adding it to individual bowls before serving.