Ingredients
Equipment
Method
- In a pot, heat olive oil over medium heat. Add shallots and garlic, sauté until tender.
- Add salt, zucchini, thyme, cooked chicken, and chicken broth. Bring to a simmer.
- In a separate bowl, whisk together egg yolks and lemon juice. Slowly add a ladle of the hot broth to temper the egg mixture.
- Stir the tempered egg mixture back into the soup. Add cauliflower rice and cook for a few more minutes.
- Season with black pepper to taste.
- Serve hot, garnished with lemon wedges and thyme leaves.
Nutrition
Notes
This recipe allows for ingredient substitutions, such as using different proteins or adding vegetables like spinach or kale. Adjust the lemon juice for a tangier soup.
