chicken and egg soup with pastina
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1/4 olive oil1 small onion choppedsalt and pepper1/2 of a rotisserie chicken2 cups low sodium chicken broth2 lemons1/2 cup pastina2 large eggs2 cups baby spinachfresh dill or dried dillcrumbled feta cheese
heat olive oil in large pot over high heat. add onion, 1 tsp salt and pepper to taste, cook until soft. add chicken, broth 4 cups water, dill, and the juice of 1 lemon, cover and bring to a boil. reduce heat to medium and add pastina and simmer until past is cooked.
remove pot from heat. whisk the juice of the remaining lemon with the eggs in a medium bowl until frothy. gradually whisk a ladleful of the hot soup and return to medium low heat. cook until creamy and serve. garnish with feta.
Number of Servings: 4
Recipe submitted by SparkPeople user PARADISELOVE6.
remove pot from heat. whisk the juice of the remaining lemon with the eggs in a medium bowl until frothy. gradually whisk a ladleful of the hot soup and return to medium low heat. cook until creamy and serve. garnish with feta.
Number of Servings: 4
Recipe submitted by SparkPeople user PARADISELOVE6.
Nutritional Info Amount Per Serving
- Calories: 419.6
- Total Fat: 22.4 g
- Cholesterol: 202.2 mg
- Sodium: 676.2 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 4.2 g
- Protein: 29.2 g
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