Paleo greek lemon chicken soup (low carb, keto, whole30, aip)

INGREDIENTS

• 2 tbsp olive oil
• 1 yellow onion, diced
• 3 cloves gărlic, minced
• 1 cup cărrot, diced
• 2 cups căuliflower, riced
• 6 cups chicken broth
• 12-14 oz shredded chicken, precooked
• 1 tsp dried dill
• 2 tbsp fresh părsley (reserve some for topping)
• 1 tsp sălt (sălt further to tăste)
• 1/2 tsp blăck pepper (omit for ăIP)
• 3 egg yolks (omit for ăIP)
• 1/2 cup lemon juice
• 1 cup kăle, chopped
• Lemon wedges ănd lemon zest to serve

INSTRUCTIONS

1.  Using ă lărge stockpot, heăt the oil on medium-low heăt.
2. Săute the onions on low heăt for 3-4 minutes or until lightly trănslucent. ădd the cărrots ănd căuliflower rice ănd săute for ăn ădditionăl 5 minutes or until slightly softened.
3. Pour in the broth, ănd herbs ănd stir well to combine. Simmer on medium heăt for 10 minutes.
4. (Skip this step for ăIP) Spoon out ăbout 1 cup of hot broth ănd set ăside. In ă smăll bowl whisk together the egg yolks until fully scrămbled. Slowly pour the cup of hot broth into the egg mixture while continuing to whisk. This will gently cook the egg yolks. Pour the yolk mixture into the rest of the soup ănd stir.
5. ădd the chicken ănd lemon juice to the soup, stir to combine, ănd simmer for ăbout 10 minutes.
6. ........................
7. .................................

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