Chicken and Egg Soup with Pastina

• 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)
• 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)

1. Heat the 1/4 cup olive oil in a large pot over high heat.
2. Add the onion, 1 teaspoon salt, and pepper to taste; cook until slightly softened, about 5 minutes.
3. Add the chicken, the broth, 4 cups water and the juice of 1 lemon; cover and bring to a boil.
4. Reduce the heat to medium, add the pastina and simmer until the pasta is cooked and the soup thickens slightly, about 15 minutes.
5. Remove the chicken; when cool enough to handle, pull the meat off the bone and shred into bite-size pieces.
6. Remove the soup from the heat.
7. Whisk the juice of the remaining lemon with the whole eggs and yolks in a medium bowl until frothy.
8. 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.
9. Cook until creamy, about 1 minute.
10. Stir in the shredded chicken, spinach and dill, and season with salt and pepper.
11. Ladle the soup into bowls; garnish with feta, if desired.
12. Photograph by Antonis Achilleos

extravirgin olive oil, onion, kosher salt, rotisserie chicken, chicken broth, lemons, pastina, eggs, baby spinach, dill, feta cheese

Taken from www.foodnetwork.com/recipes/food-network-kitchens/chicken-and-egg-soup-with-pastina-recipe.html (may not work)