chicken and egg soup with pastina

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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of chicken and egg soup with pastina calories by ingredient
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Number of Servings: 4


    1/4 olive oil
    1 small onion chopped
    salt and pepper
    1/2 of a rotisserie chicken
    2 cups low sodium chicken broth
    2 lemons
    1/2 cup pastina
    2 large eggs
    2 cups baby spinach
    fresh dill or dried dill
    crumbled 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.

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