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Lemon Chicken Soup

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Ingredients
  

  • 1 Tbsp. olive oil
  • 1/4 cup chopped onion
  • Salt and pepper to taste
  • 3 1/2 cups chicken broth
  • 1 bay leaf
  • 3 cups chopped cooked chicken
  • 2 cups frozen cauliflower rice
  • 1/2 cup lemon juice
  • 1 egg
  • Lemon slices for garnish
  • Chopped parsley for garnish

Instructions
 

  • Heat the oil in a large saucepan over medium heat. Add the onions and season lightly with salt and pepper. Sauté until the onions are translucent.
  • Add the broth and bay leaf and bring to a simmer. Add the chicken and cauliflower rice. Simmer for 10 minutes or until the cauliflower rice is just tender.
  • In a medium bowl, whisk together the lemon juice and egg. Slowly ladle 1 cup of hot broth from the soup into the lemon-egg mixture, stirring until combined. Then slowly pour the lemon-egg mixture into the saucepan, slowly whisking until combined.
  • Discard the bay leaf. Serve with lemon slices and chopped fresh parsley.