chicken and egg soup with pastina

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.