While I tend to think soups are best in the winter, this one is so light it could transition you from winter into spring. The lemon flavors aren’t overwhelming, but if you want more of that acidity, feel free to squirt some fresh lemon over each individual bowl as you serve it.
2pasture raised eggs
Heat up 4 cups chicken stock to a low simmer in a soup pot.
Place the chicken breast whole into the stock.
Add onion, carrot, and celery.
Add salt and pepper.
Turn the heat up to a medium simmer and cook for 15 min.
Take out the chicken and shred it on a plate with two forks, place chicken back in the stock and continue cooking.
Add cauliflower rice to the soup, stir.
Put lemon juice in a bowl and crack 2 eggs into it, whisk to blend.
Pull a tsp of broth out of the soup and slowly pour into the bowl with the lemon juice and eggs. Stir. Repeat two more times to temper the eggs.
Once tempered, slowly pour the lemon/egg mixture into the soup and continuously stir.
Turn down the heat to the lowest setting and let cook for 5 minutes. Top with a squeeze of fresh lemon before serving!