Directions
- 1Melt the olive oil in a large pot over medium heat.
- 2Once the oil is hot, add the shallots, garlic, and salt.
- 3Cook until translucent, about 1 minute, stirring constantly to avoid burning.
- 4Add the grated zucchini and cook for another minute until softened.
- 5Add the thyme, chicken, and broth.
- 6Bring to a boil then reduce to a simmer.
- 7Cover and simmer for 10 minutes.
- 8While the soup is simmering, prepare the egg yolk in a bowl and the lemon juice in a separate bowl.
- 9Make sure that one of the bowls is large enough to add some liquid from the hot broth to temper the eggs later.
- 10Once the broth has simmered for 10 minutes, remove the lid and reduce the heat to low.
- 11Whisk the egg yolks and lemon juice together in the larger bowl.
- 12Then slowly pour in one ladle of the hot broth while whisking to avoid clumping.
- 13Pour the egg and lemon mixture into the pot of soup while stirring, then add the cauliflower rice.
- 14Remove from heat and add the black pepper.
- 15Serve immediately with extra lemon wedges and garnish with thyme leaves, enjoy!
Ingredients
- 1 tablespoon olive oil
- 1 large shallot, finely diced
- 3 garlic cloves, minced
- 1 teaspoon sea salt
- 2 small zucchini, grated
- 1 teaspoon fresh thyme, plus extra for garnish
- 4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
- 5 cups chicken broth
- 2 pasture-raised egg yolks
- 3 large lemons, juiced (about ⅓ cup)
- 3 cups cauliflower rice
- 0.25 teaspoon fresh ground black pepper
Equipment
large potbowl
Tips
- You can save the egg whites in the refrigerator to use for an omelet the next day!
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