In a large heavy-bottomed pot, heat 1 tablespoon of olive oil on medium heat. Add the onions and saute until translucent, then add in the garlic and cook for a minute until fragrant.
1 tablespoon Extra Virgin Olive Oil, 1 medium Onion, 2 Garlic Cloves
Add the chicken broth, bay leaf, salt, and pepper to taste. Bring to a boil, cover, and simmer over low heat for 12 minutes.
3 cups Chicken Stock or Broth, 1 Bay Leaf, Salt
Add the cauliflower rice or shirataki rice and the cooked chicken pieces to the soup. Simmer for 10 to 12 minutes or until cauliflower rice is soft.
8 oz 1 cup Rotisserie-Cooked Chicken Breasts, shredded or chopped, 1 cup Cauliflower Rice or cooked Shirataki Rice
In a medium-sized mixing bowl; whisk together the lemon juice, lemon zest, and eggs. While continuously whisking, add 1 full ladle of broth from the cooking pot to temper the eggs.
1 Lemon, 2 Eggs
Add the egg-lemon mixture to the chicken soup pot and stir. Remove from the heat immediately to avoid overcooking the eggs.
Use a slotted spoon to remove the bay leaf, and garnish with fresh thyme.
2 tablespoons Fresh Thyme
Serve hot.
Notes
*All Nutritional Data are only estimates based on the products I used.*Yield: 4 servings, Serving Size: 6 ounces (¾ Cup), Net Carbs per Serving: 4g, Amounts per Serving~