Instructions

• Heat 1 tablespoon olive oil in a large soup pot over medium heat.
• Add the diced onion (60 g), diced carrot (60 g) and diced celery (60 g). Sauté, stirring occasionally, until the vegetables are softened, about 5 minutes.
• Add the minced garlic and sauté 1 minute more, until fragrant.
• Pour in 4 cups (960 ml) chicken broth and add 2 bay leaves. Bring the soup to a boil, then reduce heat to low.
• Add 3 cups cooked, shredded chicken (14 oz / 400 g) OR add 3–4 raw small skinless chicken breasts (per the ingredient option). If using shredded chicken, proceed to step 7. If using raw breasts, simmer gently on low for 15 minutes, until the chicken is cooked through.
• If you cooked raw chicken in the broth: remove the cooked breasts from the pot, shred them with two forks, then return the shredded chicken to the pot.
• Add 2 cups cauliflower rice (300 g) to the soup and simmer 3 minutes.
• Remove and discard the 2 bay leaves. In a medium bowl, whisk together 2 large room-temperature eggs and 4 tablespoons fresh lemon juice. While whisking constantly, slowly add 1–2 ladles of hot soup broth into the egg-lemon mixture to temper the eggs.
• With the soup at a gentle simmer (do not boil), slowly pour the tempered egg mixture into the pot while stirring the soup continuously. Continue to simmer, stirring regularly, about 3 minutes, until the soup slightly thickens.
• Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper, or to taste. Add more lemon juice if desired.
• Serve garnished with finely chopped fresh dill and parsley, lemon slices, and a splash of olive oil.