Chicken and Egg Soup with Orzo, Spinach and Dill

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It’s getting to be soup weather in New York — complete with a rainy Nor’easter. This soup has some nice bright flavors from the lemon and dill, and it cooks up in 30 minutes — the perfect comfort food on a chilly night. I’ve never made soup with egg in it before — it adds a nice creaminess without cream or milk — just make sure you whip it thoroughly before stirring it in. Quick, easy and the leftovers are delish!

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TW’s Tips

  • The recipe calls for pastina, which you could probably find at a specialty Italian grocer. I opted for orzo, but you could also use Israeli couscous or any small pasta.
  • I used shredded roasted chicken and threw it in at the end to heat through, instead of putting the whole chicken on the bone in the pot.
  • Serve with pita or flat bread.

Chicken and Egg Soup with Orzo, Spinach and Dill

Ingredients

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

Directions
Heat the 1/4 cup olive oil in a large pot over high heat. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil. Reduce the heat to medium, add the pastina/orzo and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.

Remove the soup from the heat. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy. Gradually whisk a ladleful of the hot soup into the egg mixture, then stir the warm egg mixture into the soup and return to medium-low heat. Cook until creamy, about 1 minute. Stir in the shredded chicken, spinach and dill, and season with salt and pepper. Ladle the soup into bowls; garnish with feta, if desired.

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