Lemon Chicken Soup
Ingredients
2 (6 oz) chicken breasts
½ white onion, diced
3 carrots, diced
3 celery sticks, diced
1 large zucchini, chopped
4 cloves garlic, minced
2 cups riced cauliflower
1 tbsp parsley
1 tbsp dill
3 egg yolks
3 lemons
2 tbsp olive oil
6 cups chicken broth
1 tsp salt +pepper
1 tsp dried oregano
directions
Sauté white onion, carrots, celery, zucchini and garlic in olive oil over medium heat. Sauté for 5 minutes.
Make space for the chicken breasts and sear for 2-3 minutes each side. Add the chicken broth, fresh dill and parsley, oregano, salt & pepper. Then add in either the cauliflower rice or uncooked orzo. Bring to a boil, cover, turn heat to low and cook for 30-45 minutes.
Once the soup is done and the chicken is cooked through, scoop out 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup!
Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.
Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil! Makes about 6 servings. If it’s too thick, add more broth.