Greek lemon soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a pan, gently fry the onions and garlic until they are fragrant and softened. Add the cauliflower and rice. Add the chicken stock and bring to steaming hot. Cook for 8 minutes until rice is almost cooked. Then add the shredded cooked chicken breast.

Step 2

In a separate bowl, whisk together the eggs, dill and lemon juice until well combined.

Step 3

Slowly pour about a cup of the hot broth from the pot into the egg and lemon mixture, whisking continuously. This will temper the eggs and prevent them from curdling.

Step 4

Pour the egg and lemon mixture back into the pot, stirring well to combine until it looks thick and creamy.. Cook for an additional 2-3 minutes, until the soup thickens and looks creamy.

Step 5

Season with salt and pepper to taste.

Step 6

Remove from heat and ladle the soup into bowls - enjoy this comfort in a bowl.