Lemon Chicken Soup

A fresh and bright soup to welcome Spring. As the days are longer and weather turns warmer, this soup is a perfect meal to help fill you up while not weighing you down.

Ingredients

3 cups HALE Bone Broth (Lemon + MCT Oil)

2 eggs

Juice from 1 lemon

2 cups cauliflower rice

2 cups pre-cooked shredded chicken, divided (rotisserie chicken)

Salt & Pepper

Fresh dill (optional)

Lemon slices

Instructions:

Place Hale Bone Broth in a large saucepan over medium heat.

Then beat eggs and lemon juice in medium mixing bowl. When Hale bone broth is hot, slowly add about 1 cup of the broth to the bowl with the eggs, mixing continuously until eggs are warm. Slowly pour mixture back into saucepan.

Add about 1 cup of the cauliflower rice and 1/2 cup of chicken to saucepan. With immersion blender, or in small batches in a regular blender, blend until soup is slightly thickened and chicken is finely shredded.

Add remaining cauliflower and chicken to pan and cook another 5-7 minutes, stirring, until heated through. Add salt and pepper to taste.