We love to enjoy this soup as the season turns into summer. The lemon with chicken keeps you full but with a light summery feel! Enjoy this while cooped up in the AC or slightly warm in the shade by the poolside!

Ingredients

4 cups HALE Bone Broth

3 eggs

1/4 cup fresh lemon juice

2 cups cauliflower rice

2 cups pre-cooked shredded chicken, divided (rotisserie chicken)

Salt & Pepper

Fresh dill (optional)

Lemon slices

Instructions:

Place Hale Bone Broth in a large saucepan over medium heat.

Then beat eggs and lemon juice in medium mixing bowl. When Hale bone broth is hot, slowly add about 1 cup of the broth to the bowl with the eggs, mixing continuously until eggs are warm. Slowly pour mixture back into saucepan.

Add about 1 cup of the cauliflower rice and 1/2 cup of chicken to saucepan. With immersion blender, or in small batches in a regular blender, blend until soup is slightly thickened and chicken is finely shredded. Add remaining cauliflower and chicken to pan and cook another 5-7 minutes, stirring, until heated through. Add salt and pepper to taste.