Description
A refreshing and hearty lemon chicken soup with cauliflower rice, perfect for a comforting meal.
Ingredients
Scale
- 6 cups chicken broth
- 1/2 cup finely chopped onion
- 2 tsp. olive oil
- 2 tsp. dried parsley
- 1 tsp. dried thyme
- 1 1/2 cups fresh or frozen cauliflower rice
- 2 cups diced leftover chicken
- 3 eggs
- 1/4 cup fresh lemon juice
- 1 tsp. lemon zest
Instructions
- Heat the olive oil in a large heavy soup pot, add the onion and cook over medium-high heat until the onion is softened and starting to brown.
- Add the dried parsley and dried thyme and cook a minute or two more.
- Add the chicken broth to the soup pot and simmer for 10-15 minutes.
- Add the cauliflower rice and simmer over medium-low heat until rice is tender or cauliflower is fully cooked, about 20-25 minutes.
- If using frozen cauliflower rice, check after 15 minutes for doneness.
- Stir in the diced leftover chicken.
- Turn heat to the lowest possible setting, and cook about 5 minutes more.
- Zest a lemon and then squeeze additional lemons to get 1/4 cup fresh lemon juice.
- Beat the eggs with a whisk until frothy; then whisk in the lemon juice and lemon zest.
- Remove one cup of hot broth from the soup and let cool slightly.
- Whisk 1/2 cup broth into the egg mixture, beating well between each addition.
- Whisk this mixture into the big pot of soup (ensure the temperature is very low) and let the soup heat gently.
- DO NOT BOIL after the egg-lemon mixture has been added.
Notes
- Make sure to adjust the seasoning based on the saltiness of the chicken broth used.
- Adding more lemon juice can enhance the flavor if desired.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 1g
- Sodium: 820mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 200mg