Ingredients

The following ingredients have 4 Servings
  • 4 cups chicken broth
  • 3 large eggs
  • 1/4 cup fresh lemon juice
  • 2 cups cauliflower rice ((see note below), divided)
  • 2 cups precooked shredded chicken (divided)
  • Salt & Pepper to taste
  • Fresh dill ((optional))
  • Lemon slices ((optional))

Instruction

  • Place chicken broth in a large saucepan over medium heat.
  • Meanwhile, beat eggs and lemon juice in medium mixing bowl. When chicken broth is hot, slowing add about 1 cup of the broth to the bowl with the eggs mixing continuously until eggs are warm. Slowly pour mixture back into saucepan.
  • Add about 1 cup of the cauliflower rice and 1/2 cup of chicken to saucepan. With immersion blender, process until soup is slightly thickened and chicken is finely chopped. Add remaining cauliflower and chicken to pan and cook another 5-7 minutes, stirring occasionally, or until heated through. Add salt and pepper to taste.
  • Serve with fresh dill and lemon slices if desired.