Lemon Chicken Soup

Serves: 6

Ingredients

• 1 Tbsp Olive Oil

• 3 cloves garlic, minced

• 1 shallot, chopped

• 2 zucchinis, shredded

• 5 cups chicken broth (or any bone broth)

• 4 cups shredded chicken

• 3 cups cauliflower rice

• 2 egg yolks

• 4 lemons, juiced

• 1 tbsp fresh thyme leaves

• 1 tsp salt

• 1 tsp pepper

• 1 tsp chili flakes

• Sourdough Bread

Method

1. Add the olive oil to a large pot over medium-high heat, then add garlic, shallot, and salt.

2. Cook until the shallot is translucent, and then add in the zucchini. Cook for another 2 min.

3. Add the chicken broth and chicken to a boil, then cover and reduce to a simmer for 10 min.

4. In one bowl, add your egg yolks and, in a separate bowl, the lemon juice.

5. Toast your sourdough bread with a bit of olive oil.

6. After 10 minutes, remove the lid and reduce the heat to low. Whisk together the lemon juice and egg yolks. Slowly spoon one ladle of broth into the lemon egg mixture while continuing to whisk, ensuring the eggs do not clump.

7. Combine the lemon egg mixture into the large pot, and add cauliflower rice and pepper.

8. Turn off the heat, and serve with extra lemon, thyme, and sourdough. Enjoy!