Ingredients

The following ingredients have 4 Servings
  • 8 cups chicken broth
  • 3 cups shredded chicken
  • 1 medium head cauliflower
  • 3 large eggs (whisked )
  • 1 bunch scallions (roughly chopped (should be approx 1/2 cup))
  • 2 tbsp lemon juice
  • 1 tsp black pepper

Instruction

  • Place the chicken broth in a large pot and bring to a gentle simmer before adding in the shredded chicken.*
  • Cut the cauliflower into florets and pulse in a food processor until the cauliflower is broken into rice size. Don't overpulse, it should be rice sized but not finer and then add the cauliflower rice to the broth. 
  • Very slowly pour in the egg in a very thin drizzle, stirring the soup continuously with a whisk so that the egg breaks up as it hits the soup. Don't pour the egg in too quickly and be sure to keep whisking quickly or you will have clumps of scrambled egg in the soup.  
  • Stir in the scallions, lemon juice and black pepper. Taste the soup and adjust the flavours as needed before serving.