Instructions

• Heat 2 tsp. olive oil in a large heavy soup pot over medium-high heat. Add 1/2 cup finely chopped onion and cook, stirring occasionally, until the onion is softened and starting to brown, about 4–6 minutes.
• Add 2 tsp. dried parsley and 1 tsp. dried thyme and cook, stirring, for 1–2 minutes to bloom the herbs.
• Pour in 6 cups chicken broth, bring to a gentle simmer, then reduce heat and simmer uncovered for 10–15 minutes to let the flavors meld.
• Add 1 1/2 cups fresh or frozen cauliflower rice to the pot. Simmer over medium-low heat until the cauliflower is fully cooked: about 20–25 minutes for fresh cauliflower rice. If using frozen cauliflower rice, check for doneness after 15 minutes.
• Stir in 2 cups diced leftover chicken. Reduce the heat to the lowest possible setting and cook gently for about 5 minutes to warm the chicken through.
• While the soup is warming, zest a lemon to yield 1 tsp. lemon zest, then squeeze enough lemon(s) to measure 1/4 cup fresh lemon juice.
• In a medium bowl, beat 3 eggs with a whisk until starting to get frothy. Whisk in the 1/4 cup fresh lemon juice and the 1 tsp. lemon zest until combined.
• Ladle 1 cup of hot broth from the soup into a heatproof measuring cup or bowl and let it cool slightly for about 30–60 seconds.
• Temper the egg-lemon mixture by whisking 1/2 cup of the reserved hot broth into the eggs, beating well; then whisk in the remaining 1/2 cup of reserved broth, beating until smooth.
• Turn the soup heat to the lowest possible setting. Slowly pour the tempered egg-lemon mixture into the soup while stirring the soup gently and constantly.
• Heat the soup gently on the lowest setting just until it thickens slightly and is hot throughout, about 1–3 minutes. Do not boil after adding the egg-lemon mixture to avoid curdling.
• Taste and adjust seasoning if desired (salt and pepper not listed in ingredients). Serve immediately.