Description
A delicious and comforting lemon chicken soup made with fresh ingredients.
Ingredients
Scale
- 6 cups chicken broth
- 1/2 cup finely chopped onion
- 2 tsp. olive oil
- 2 tsp. dried parsley (or a little less)
- 1 tsp. dried thyme (or a little less)
- 1 1/2 cups fresh or frozen cauliflower rice
- 2 cups diced leftover chicken
- 3 eggs
- 1/4 cup fresh lemon juice (or more if you like it really lemony)
- 1 tsp. lemon zest (grated lemon rind)
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 or chicken stock to the soup pot and simmer 10-15 minutes.
- Add the rice or fresh cauliflower rice and simmer over medium-low heat until rice is tender or cauliflower is fully cooked, about 20-25 minutes. If you’re using frozen cauliflower rice, the cooking time will be a bit less; check after 15 minutes.
- Then 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 eggs with a whisk until they are starting to get frothy; then whisk in lemon juice and lemon zest.
- Remove one cup of hot broth from the soup, let the broth cool slightly.
- Then whisk 1/2 cup broth and then another 1/2 cup into the egg mixture, beating well between each addition.
- Whisk this mixture into the big pot of soup (be sure the temperature is very low) and let the soup heat gently.
- DO NOT BOIL after the egg-lemon mixture has been added.
Notes
- The chicken broth can be substituted with chicken stock.
- Fresh or frozen cauliflower rice can be used interchangeably.
- Adjust the amount of lemon juice based on personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: simmer
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 2g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 200mg