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Lemon Chicken Soup {paleo, Whole 30, Keto}

After one bite of this comforting springtime soup, you won't believe that it's just as delicious as it is nutritious. Cauliflower and eggs are the secret stars of this soup that add natural thickness and richness, all while bumping up the nutrition. Make it a few days in advance for an even more flavorful meal!

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Servings: 6

Prep Time: 00:05

Cook Time: 01:00

Main Ingredients

1 teaspoon chicken fat, duck fat, or coconut oil

1 cup diced yellow onion

5 tablespoons minced garlic

2 cups frozen or fresh cauliflower florets

5 cups chicken stock, divided

2 pounds cooked and shredded chicken thighs

2 teaspoons salt

1 teaspoon dried dill

1/2 teaspoon lemon pepper

1/2 cup instant white rice or 1 cup cauliflower rice (or a little of both)

1/2 cup lemon juice (about 4 large lemons)

2 eggs

Preparation

1Melt 1 teaspoon fat in a large stock pot or Dutch oven. Sauté onion for about 5 minutes or until soft. Add garlic and sauté until it starts to brown, about 3 more minutes. Add in cauliflower florets and stir to coat with the garlic and onions. Sauté 5 more minutes.

2Pour in 2 cups of chicken stock and bring the cauliflower to a boil. Reduce to a simmer and continue until the cauliflower softens, about 15 minutes.

3Add chicken, remaining chicken stock, salt, dill, and lemon pepper. Simmer for at least 20 minutes (long is totally fine).

4At least 15 minutes before serving, stir in instant rice/cauliflower rice so it can cook and soften.

5A few minutes before serving, whisk together eggs and lemon juice in a medium-sized bowl. Gradually ladle in a few spoonfuls of the hot soup and whisk it in to slowly warm the eggs. Repeat until about 2 cups of soup have been added.

6Turn the heat off on the soup. Pour the warmed lemony eggs into the soup and stir continuously for 3-5 minutes to ensure the eggs don't scramble. Serve immediately.

7Store leftovers in the fridge for 5 days or freeze for 6 months.

Additional Notes

If you want to add even more veggies, diced carrots and fresh spinach would be wonderful additions! You could easily make this vegetarian, too!

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