Description
This Mediterranean Lemon Chicken Soup is a comforting and flavorful dish that is perfect for any day of the week. Packed with zucchini, cauliflower rice, and a bright lemony broth, this soup is a delicious way to use up leftover cooked chicken.
Ingredients
Units
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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 1/3 cup)
- 3 cups cauliflower rice
- 1/4 teaspoon fresh ground black pepper
Instructions
- Melt the olive oil: In a large pot over medium heat. Once the oil is hot, add the shallots, garlic, and salt. Cook until translucent, about 1 minute, stirring constantly to avoid burning.
- Add zucchini: Cook for another minute until softened.
- Add thyme, chicken, and broth: Bring to a boil then reduce to a simmer. Cover and simmer for 10 minutes.
- Prepare egg yolk and lemon juice: Whisk the egg yolks and lemon juice together in separate bowls. Temper the eggs by slowly pouring in hot broth.
- Add egg and lemon mixture: Pour into the soup pot, add cauliflower rice. Remove from heat, add black pepper.
- Serve: Garnish with thyme leaves and lemon wedges. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: 260
- Sugar: 3g
- Sodium: 780mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 180mg
