Name: Lemon Chicken And Cauliflower Rice Soup Recipe
Total time: 25 min
Yield: 4
Cuisine: American

Protein

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Sugar

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Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

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If you love a good spicy sweet combo, then you'll love this hot honey roasted butternut squash Jalapeo infused honey adds the perfect amount of heat to the sweet butternut squash. It's a must make.

How to make Lemon Chicken And Cauliflower Rice Soup Recipe

Recipe Runner

Crawler

American

<p>If you love a good spicy sweet combo, then you'll love this hot honey roasted butternut squash Jalapeo infused honey adds the perfect amount of heat to the sweet butternut squash. It's a must make.</p>

Non Vegetarian

Olive oil

Diced yellow onion

Low sodium chicken broth

Cauliflower,  riced

Fresh chopped dill,  divided

Zest of a lemon

Fresh lemon juice

Cornstarch or arrowroot powder

Eggs,  whisked

Cooked boneless skinless chicken breasts,  shredded

Add the olive oil to a large pot over medium-high heat. When the oil is hot add in the diced onion and saut 2-3 minutes. Add in 1 tablespoon of the fresh chopped dill, lemon zest and the chicken broth. Season with salt and pepper and bring to a boil.

step 1

Add in the cauliflower rice and simmer until it's tender, about 6-8 minutes.

step 2

In a small bowl whisk the arrowroot powder (or cornstarch) and lemon juice together until the arrowroot is dissolved.

step 3

Whisk the eggs into the lemon juice mixture then slowly ladle in about 1-2 cups of the broth whisking the entire time so that the eggs don't curdle. Once the mixture comes to temperature whisk it back into the soup pot. Continue to stir the mixture until it thickens slightly, about 5 minutes.

step 4

Add in the shredded chicken and remaining tablespoon of chopped dill. Taste for seasoning and adjust as needed. Serve the soup topped with thin lemon slices and extra dill if desired.

step 5