Directions

• In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes. This step builds the aromatic base for your soup.
• Pour in the chicken broth and bring it to a gentle simmer. Stir in the dried parsley and thyme, allowing the flavors to meld together.
• Add the cauliflower rice to the pot. If you’re using frozen cauliflower rice, there’s no need to thaw it first. Just stir it in, and let it cook for about 5-7 minutes, or until tender.
• Add the diced leftover chicken to the pot, stirring to combine. Allow it to heat through, which should take another 5 minutes.
• In a separate bowl, whisk together the eggs, fresh lemon juice, and lemon zest. This mixture will add a creamy texture and bright flavor to the soup.
• To avoid scrambling the eggs, gradually add a ladle of hot soup to the egg mixture while whisking continuously. This process is called tempering and helps bring the eggs up to temperature.
• Once tempered, slowly pour the egg mixture back into the pot, stirring continuously. This will create a luscious, silky texture in your soup. Taste and adjust the seasoning with extra lemon juice or herbs if desired. Serve warm and enjoy!