Recipes posted a year ago:
This soup offers a nice, tangy, citrus flavor. We used chopped cauliflower, but there are others options such as ricing parsnips.
- 2 to 4 large chicken breasts, chopped into bite-size pieces
- 1 tablespoon of coconut oil (not shown)
- Chicken broth (the amount you use depends on how thick you want your soup. Use anywhere between 4 and 8 cups)
- 2 stalks celery, chopped
- 3 carrots, peeled and chopped
- 2 small onions, chopped
- 1 head cauliflower, chopped small
- Juice of one lemon (not shown)
- 3 eggs
- 1 teaspoon of rosemary
- 1 teaspoon of tarragon
Melt coconut oil in a pan and toss in the chicken.
Meanwhile, put the broth celery, carrots, and onions in a pot and bring to boil. Cover and simmer for about 20 minutes.
Add in the riced cauliflower. Once chicken is done, add that to the soup and simmer for about 5 minutes. Beat eggs and lemon juice in a small bowl.
Gradually add to the soup, stirring constantly. Add in spices. Simmer 5 more minutes. Serve!
4 thoughts on “Lemon Chicken Soup”
How do you rice cauliflower?
There is a kitchen gadget called a ricer that you can force cooked cauliflower or potatoes through to make very small pieces–it’s often used instead of a masher to make mashed potatoes. The ingredients list also mentioned chopping the cauliflower very small, and you could probably just leave it that way. This recipe looks really good!
Yummy and low-cal! It also freezes nicely. I’m making it (second time) after a day of hiking the Gorge and only soup sounds good. Cyndi E.
Hey there Karen, making this soup today, sounds like something my kiddos might even enjoy. Thanks for all of the great recipes.
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