Avgolemono Soup with Chicken and Cauliflower Rice

Instructions

1. 1Place a 3-quart pot over medium heat and add the 1 tablespoon of olive oil. Once the oil is shimmering, add the 1/4 onion, chopped, and cook, stirring occasionally, for 5 to 7 minutes, or until the onion pieces are soft and translucent.
2. 2Pour the 6 cups of chicken broth into the pot with the softened onion. Increase the heat to medium-high and bring the broth to a gentle simmer, which is when small bubbles appear around the edges of the pot.
3. 3Add the 1 cup of cauliflower rice to the simmering broth. Reduce the heat back to medium and let it cook for 15 minutes, stirring occasionally, until the cauliflower rice is tender when poked with a fork.
4. 4While the cauliflower rice is cooking, get a medium bowl. Crack the 2 eggs into the bowl and add the 1/4 cup of lemon juice. Whisk these together vigorously with a fork or whisk until the mixture is pale yellow and frothy.
5. 5Once the cauliflower rice has cooked for 15 minutes, carefully ladle about 1 cup of the hot broth from the pot into the egg and lemon juice mixture. Whisk immediately and constantly as you add the hot broth to gently warm the eggs without cooking them. Repeat this process one more time, adding another ladleful of hot broth while whisking constantly.
6. 6Slowly pour the warmed egg and lemon mixture back into the pot of soup, stirring the soup constantly as you pour. Continue to stir the soup gently for 2 to 3 minutes over low heat until the soup thickens slightly. Do not let the soup boil, as this can cause the eggs to scramble.
7. 7Add the 1 cup of cooked and shredded chicken breast, the 1/2 teaspoon of salt, and the 1/4 teaspoon of black pepper to the pot. Stir everything together and heat through for another 2 to 3 minutes over low heat, ensuring the soup does not reach a boil. The soup is ready when the chicken is heated through.

Substitutions

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