You know that Sweet Paul, he has a knack – he inspires me over and over with his taste in food and decor. I remember borrowing his book 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 and this Savory French Toast.
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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.
More Must Try Soup Recipes
- Spicy Chicken Noodle Soup (With egg noodles and complex Asian flavors, this is one crave-worthy soup that’s really easy to make!)
- Turkey and Rice Soup (It’s the topping that sets this classic soup apart from others like it!)
- Delicata Squash Soup (With curry, coconut milk and a warmly spiced topping of toasted coconut and pepitas.)
Chicken Soup with Pasta, Poached Eggs and Arugula
Ingredients
- 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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Um yeah. Sweet Paul = amazing. I’m always blown away by his stuff! This soups looks delicious!
He’s great, isn’t he!? Thanks, Liz!
This is the perfect warm and comforting bowl of soup! I love the farfalle and egg!
Thank you, Ashley! 😉
Wow! Now that’s one perfectly cooked egg! Gorgeous looking bowl of soup and so creative!
Thank you, Kathleen!
This looks amazing! Love that egg… pinning 🙂
Thanks so much!
As much as I eat soup and eggs, I have yet to combine the two. That needs to change!
You’ll love them together, Erin. Pinky promise! 😉
Marissa, this looks fantastically elegant! It reminds me of the simplicity that is my Tortelini en Brodo soup 🙂 Yum!
Thank you!
Marissa, this looks beautiful! And I love how simple this soup is – classic Italian at its best, don’t you think? I can honestly say I have never made a soup with a poached egg in a soup. I feel this is going to be the first! 🙂
It’s the first one that I’ve made – definitely not the last! 😉 Thanks, Nagi.
Yum yum looking good!
Thanks, Sherry!
I must get that book. He has been kind enough to retweet some of my recipes and his stuff always looks so scrumptious!
You’ll love the book, Lorraine! I think it will be right up your alley.
Such a simple and comforting dish, and it’s the kind of thing I’d love to have for a weekday’s dinner. Thanks for the tips on the homemade chicken soup, that sounds absolutely easy!
It is so easy and, honestly, the flavor is amazing. 🙂
STUNNING!
Thank you, Nicole. 🙂
This kind of simple soup is such a great thing to have in your back pocket. Love that beautiful egg yolk!
Me too, Eileen. Thank you!
The soup looks fantastic Marissa! Love poached eggs! And I always like to make homemade chicken stock 🙂 Pinning !
Thank you, Mira!
Everything about this one I love. Beautiful photo with the egg… perfect!
Thank you, Kevin! The egg is my favorite part! 🙂
Have to try. Yummie looking.
Thanks, Dori! xo