Maria’s Kitchen Series VII

Soups are my favorite, no matter the season. But when it starts to get chilly, I find myself craving them even more. There are so many ways to make a soup nutritious and delish – pick a broth base, add protein, and toss in your favorite veggies for the perfect combo!

This Lemon Chicken Pastina Soup is my go-to for cozy, balanced comfort as the weather cools.

Two childhood favs in one: avgolemono & pastina

Ingredients:
• 3 chicken breasts
• 2 eggs
• 2 lemons, juiced
• 1.5 cartons chicken broth
• 1 onion, diced
• 5 carrots, diced
• 5 celery sticks, diced
• ¾ cup pastina
• salt
• pepper
• Italian seasoning (optional)
• garlic powder (or 2 garlic cloves, finely chopped)
• olive oil
• water

Directions:
1. Heat 3-4 tbsp olive oil in a pot
2. Add onion, carrot & celery and sauté for a few minutes
3. Season, then pour in 1½ cartons broth + 2-3 cups water
4. Add chicken breasts & simmer until cooked (~40 minutes)
5. Remove chicken, shred, set aside
6. Add pastina & cook ~10 mins
7. Add shredded chicken back in
8. In a bowl, whisk eggs + lemon juice, temper with hot broth, then slowly stir into soup
9. Enjoy!

Cozy, nourishing & simple – exactly how I love my fall meals.

If you try this recipe, snap a picture and tag @ygeianutrition – I’d love to see how it turns out in your kitchen!

#ygeianutrition #ygeiaishappiness

In Good Health,

Maria Stavropoulos, MS RD CDN

Registered Dietitian and Founder of Ygeia Nutrition