Lemon Chicken Soup
2 chicken breasts
1/2 white onion diced
1 carrot diced
4 cloves garlic diced
2 cups cauliflower rice or 1 cup uncooked orzo
2-3 tbsp. fresh dill and parsley (+ more to serve)
3 egg yolks
2 tbsp. olive oil (+ more to serve)
6 cups chicken broth
1 tsp salt & pepper (+ more to taste)
Sauté white onion, carrot and garlic in 2 tbsp. olive oil over medium heat. After about 5 minutes, add cauliflower rice or uncooked orzo.
Make space for the chicken breasts and sear for 2-3 minutes each side. Add the chicken broth, fresh dill and parsley and salt & pepper. Bring to a simmer and cook covered for 45-1 hour.
Once the soup is done and the chicken is cooked through, set aside 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp. at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup!
Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.
Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil!