Chicken soup with small pasta and spinach

Votes: 2

Time: 40 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 425, total fat 27 G., saturated fats 6 G., proteins 27 G., carbohydrates 18 G., fiber 1 G., cholesterol 277 mg, sodium 858 mg, sugar 0 G.

This thick, rich soup with egg foam and a refreshing flavor is made with chicken broth, in which fine pastina pasta and half a grilled chicken are simmered, adding an even more savory flavor. It's a wonderful blend of lemon, dill, chicken, and spinach flavors, and is thickened with beaten eggs. To ensure a delicate texture and prevent the eggs from curdling, gently temper them with a small amount of hot broth before pouring them into the soup. Serve topped with crumbled feta cheese.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Half grilled chicken weighing 1.2 - 1.3 kg. (2 tbsp., with bones)
1/4 cup extra-virgin olive oil
1 small onion, finely chopped
2 cups lightly salted chicken broth
2 lemons
0.5 cup fine pastina
2 large eggs + 2 egg yolks
2 cups spinach or other salad greens
1/4 cup chopped fresh dill
Crumbled feta, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: spinach, pasta, lemon juice, feta cheese, eggs, grilled chicken, dill

Cooking the dish according to the recipe:

In a large saucepan, heat 1/4 cup olive oil over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until softened, about 5 minutes. Add the chicken, broth, 4 cups water, and the juice of 1 lemon; cover and bring to a boil. Reduce heat to medium, add the pastina, and simmer until the pasta is tender and the soup has thickened slightly, about 15 minutes. Remove the chicken; when cool enough to handle, remove the meat from the bones and shred it into bite-sized pieces.
Remove the soup from the heat. In a medium bowl, whisk the juice of the remaining lemon with the whole eggs and yolks until foamy. Gradually stir a ladle of hot soup into the egg mixture, then pour the warm egg mixture into the soup and return to medium-low heat. Simmer until creamy, about 1 minute. Add the shredded chicken, spinach, and dill, and season with salt and pepper to taste. Ladle the soup into bowls and sprinkle with feta cheese, if desired.

Categories:

recipe / Healthy eating / Healthy lunches / Calorie content of prepared meals / Comfort food / Dinner / Soups / Meat soups / Soups with pasta and cereals / Food Network - recipes

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