Greek Lemon Chicken Soup

A classic Greek soup that's thickened with eggs and spiked with lemon.

This version has exchanged cauliflower for rice, to make it the perfect low carb soup.

  1. Cut the cauliflower into florets, dice the onion; and cook and cube the chicken.
  2. In a food processor, pulse the cauliflower until you reach couscous consistency. Set aside.
  3. In a pot, heat the oil over medium heat until just hot. Add the onion and salt and cook, stirring frequently, until the onions are translucent (about 4 to 5 minutes).
  4. Add the broth and the bay leaf and bring to the boil.
  5. Reduce the heat and add the chicken and cauliflower. Simmer for 10 minutes, until the cauliflower is tender.
  6. In a medium bowl, whisk together the lemon juice and egg. Slowly ladle in the broth, one cup at a time, whisking constantly.
  7. Stir the lemon-egg mixture into the soup. Season with salt and pepper and remove the bay leaf.
  8. Serve immediately.