Greek Egg-Lemon Chicken Soup with Cauliflower Rice – Kalyn's Kitchen

Name: Greek Egg-Lemon Chicken Soup with Cauliflower Rice – Kalyn's Kitchen
Ingredients: 6 cups chicken stock (I use my homemade chicken stock); 1 cup finely chopped onion; 2 tsp. olive oil; 2 tsp. dried parsley (or a little less); 1 tsp. dried thyme (or a little less); 1 1/2 cups frozen cauliflower rice (see notes); 2 cups diced leftover chicken (see notes); 3 eggs; 1/4 cup fresh lemon juice (or more if you like it really lemony); 1 tsp. lemon zest (grated lemon rind)

"Greek Egg-Lemon Chicken Soup is traditionally made with rice, but it was equally delicious with cauliflower rice for a low-carb version! ..."

INGREDIENTS

•

6 cups chicken stock (I use my homemade chicken stock)

•

1 cup finely chopped onion

•

2 tsp. olive oil

•

2 tsp. dried parsley (or a little less)

•

1 tsp. dried thyme (or a little less)

•

1 1/2 cups frozen cauliflower rice (see notes)

•

2 cups diced leftover chicken (see notes)

•

3 eggs

•

1/4 cup fresh lemon juice (or more if you like it really lemony)

•

1 tsp. lemon zest (grated lemon rind)

Go To Recipe

review