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Lemon Chicken Soup

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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.

Gather Up:

  • 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!

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