You know that Sweet Paul, he has a knack – he inspires me over and over with his taste in food and decor. You may remember when I checked out his book, Eat & Make from the library and, 45 post-it notes later, decided that I had to buy the book. And then there were Feta and Lemon Crostini, inspired by his amazing feta and lemon dip.
When he posted Linda Pugliese’s Chicken Soup with Poached Eggs on his blog. A long time lover of pasta in soup (like Pasta e Fagioli), I knew I had to make it. It’s incredibly simple, but elegant – even sexy – don’t you think? I gave the soup my own twist, using farfalle because it’s easier to find than maltagliati in the US, and also because who doesn’t want little edible bowties in their soup? I also skipped the chicken chunks (better used in Chicken Noodle Soup), but added in a bit of lemon zest for zing.
And about the stock, you can use what you buy in a can or a box. But, will you do me a favor? The next time you roast a chicken, put the bones in a pot and cover them with water. Then toss in a couple of celery ribs, a couple of carrots, a peeled and quartered onion, a handful of parsley and several peppercorns. Bring this mixture to boil and leave it at a low simmer for hours, until about half of the liquid has evaporated. Strain out the solids and then make this soup. Easy right? You will not believe the difference in flavor compared to store-bought stock.
Chicken Soup with Pasta, Poached Eggs and Arugula
- 8 cups chicken stock (homemade if you have it - see post it's easy!)
- 8 ounces dried farfalle pasta also called 'bowtie' pasta
- 1 tablespoon olive oil
- 1/4 cup dry breadcrumbs
- salt and freshly ground black pepper
- 3 cups baby arugula
- 4 eggs
- 1 ounce grated Parmigiano Reggiano
- 2 teaspoons grated lemon zest optional
- extra virgin olive oil for drizzling
Bring stock to boil in a medium saucepan. Add farfalle and cook 8 to 10 minutes, or until just before the pasta would still be al dente (firm to the bite).
Meanwhile, heat olive oil in a small skillet over medium heat. Add breadcrumbs; cook and stir until golden brown. Remove from heat and transfer toasted breadcrumbs to a small bowl so they don't burn.
When the pasta is al dente, reduce heat and bring to simmer. Season to taste with salt and freshly ground black pepper. Add arugula and crack eggs gently into the broth.
After 3 minutes ladle soup into 2 bowls, 1 egg in each. Sprinkle toasted breadcrumbs, grated Parmigiano Reggiano, lemon zest (if using), and a generous drizzle extra virgin olive oil over each bowl and serve.