Ingredients:

  • 1.5 lbs chicken breasts
  • 6 cups chicken bone broth
  • 3 large eggs
  • 0.5 cup Parmesan or Pecorino
  • 1 cup dry pastina
  • 1 tbsp extra virgin olive oil
  • Aromatics (Carrots, Celery, Onion, Garlic)
  • 1 cup baby spinach
  • 1 tsp sea salt
  • 0.5 tsp freshly cracked black pepper

Instructions:

  1. Heat the olive oil in your pot over medium heat. Add the diced carrots, celery, and onion. Sauté for about 5 minutes until the onions are translucent and fragrant.
  2. Add the minced garlic and sauté for 1 minute. Be careful not to let it brown too much, or it will turn bitter.
  3. Pour in the 6 cups of bone broth and add the whole chicken breasts. Bring to a light boil, then reduce heat to low. Simmer for 12-15 minutes until the chicken reaches an internal temp of 165°F.
  4. Take the chicken out and set it on a cutting board. Let it rest for 5 minutes. Use two forks to shred it into bite-sized pieces.
  5. While the chicken rests, turn the heat back up slightly and add the 1 cup of dry pastina to the broth. Cook for about 8-10 minutes until the pasta is tender but firm.
  6. In a small bowl, whisk the 3 eggs with the 0.5 cup of Parmesan and 0.5 tsp of black pepper. Whisk vigorously until the mixture is pale and smooth.
  7. Take a ladle of the hot broth and slowly drizzle it into the egg mixture while whisking constantly.
  8. Lower the heat to the lowest setting. Stir the shredded chicken and chopped spinach back into the pot.
  9. Slowly pour the tempered egg mixture into the soup while stirring gently in a circular motion.
  10. Add the 1 tsp of sea salt (adjust to taste) and stir for 1 minute until the broth looks creamy and slightly thickened.