Lemon Chicken Soup

30 mins
Serves 1
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Directions

  1. 1Melt the olive oil in a large pot over medium heat.
  2. 2Melt the olive oil in a large pot over medium heat.
  3. 3Melt the olive oil in a large pot over medium heat.
  4. 4Once the oil is hot, add the shallots, garlic, and salt.
  5. 5Once the oil is hot, add the shallots, garlic, and salt.
  6. 6Once the oil is hot, add the shallots, garlic, and salt.
  7. 7Cook until translucent, about 1 minute, stirring constantly to avoid burning.
  8. 8Cook until translucent, about 1 minute, stirring constantly to avoid burning.
  9. 9Cook until translucent, about 1 minute, stirring constantly to avoid burning.
  10. 10Add the grated zucchini and cook for another minute until softened.
  11. 11Add the grated zucchini and cook for another minute until softened.
  12. 12Add the grated zucchini and cook for another minute until softened.
  13. 13Add the thyme, chicken, and broth.
  14. 14Add the thyme, chicken, and broth.
  15. 15Add the thyme, chicken, and broth.
  16. 16Bring to a boil then reduce to a simmer.
  17. 17Bring to a boil then reduce to a simmer.
  18. 18Bring to a boil then reduce to a simmer.
  19. 19Cover and simmer for 10 minutes.
  20. 20Cover and simmer for 10 minutes.
  21. 21Cover and simmer for 10 minutes.
  22. 22While the soup is simmering, prepare the egg yolk in a bowl and the lemon juice in a separate bowl.
  23. 23While the soup is simmering, prepare the egg yolk in a bowl and the lemon juice in a separate bowl.
  24. 24While the soup is simmering, prepare the egg yolk in a bowl and the lemon juice in a separate bowl.
  25. 25Make sure that one of the bowls is large enough to add some liquid from the hot broth to temper the eggs later.
  26. 26Make sure that one of the bowls is large enough to add some liquid from the hot broth to temper the eggs later.
  27. 27Make sure that one of the bowls is large enough to add some liquid from the hot broth to temper the eggs later.
  28. 28Once the broth has simmered for 10 minutes, remove the lid and reduce the heat to low.
  29. 29Once the broth has simmered for 10 minutes, remove the lid and reduce the heat to low.
  30. 30Once the broth has simmered for 10 minutes, remove the lid and reduce the heat to low.
  31. 31Whisk the egg yolks and lemon juice together in the larger bowl.
  32. 32Whisk the egg yolks and lemon juice together in the larger bowl.
  33. 33Whisk the egg yolks and lemon juice together in the larger bowl.
  34. 34Then slowly pour in one ladle of the hot broth while whisking to avoid clumping.
  35. 35Then slowly pour in one ladle of the hot broth while whisking to avoid clumping.
  36. 36Then slowly pour in one ladle of the hot broth while whisking to avoid clumping.
  37. 37Pour the egg and lemon mixture into the pot of soup while stirring, then add the cauliflower rice.
  38. 38Pour the egg and lemon mixture into the pot of soup while stirring, then add the cauliflower rice.
  39. 39Pour the egg and lemon mixture into the pot of soup while stirring, then add the cauliflower rice.
  40. 40Remove from heat and add the black pepper.
  41. 41Remove from heat and add the black pepper.
  42. 42Remove from heat and add the black pepper.
  43. 43Serve immediately with extra lemon wedges and garnish with thyme leaves, enjoy!
  44. 44Serve immediately with extra lemon wedges and garnish with thyme leaves, enjoy!
  45. 45Serve immediately with extra lemon wedges and garnish with thyme leaves, enjoy!

Ingredients

  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 tablespoon olive oil
  • 1 large shallot, finely diced
  • 1 large shallot, finely diced
  • 1 large shallot, finely diced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 3 garlic cloves, minced
  • 1 teaspoon sea salt
  • 1 teaspoon sea salt
  • 1 teaspoon sea salt
  • 2 small zucchini, grated
  • 2 small zucchini, grated
  • 2 small zucchini, grated
  • 1 teaspoon fresh thyme, plus extra for garnish
  • 1 teaspoon fresh thyme, plus extra for garnish
  • 1 teaspoon fresh thyme, plus extra for garnish
  • 4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
  • 4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
  • 4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)
  • 5 cups chicken broth
  • 5 cups chicken broth
  • 5 cups chicken broth
  • 2 pasture-raised egg yolks
  • 2 pasture-raised egg yolks
  • 2 pasture-raised egg yolks
  • 3 large lemons, juiced (about ⅓ cup)
  • 3 large lemons, juiced (about ⅓ cup)
  • 3 large lemons, juiced (about ⅓ cup)
  • 3 cups cauliflower rice
  • 3 cups cauliflower rice
  • 3 cups cauliflower rice
  • 0.25 teaspoon fresh ground black pepper
  • 0.25 teaspoon fresh ground black pepper
  • 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!