Mediterranean Lemon Chicken Soup

drhyman.com

Michelle P M

1 tablespoon olive oil

1 large shallot, finely diced or 1 onion

3 garlic cloves, minced

1 teaspoon sea salt

2 small zucchini, grated

1 teaspoon fresh thyme, plus extra for garnish

4 cups pulled leftover cooked chicken, skinless (pasture-raised if possible)

5 to 6 cups chicken broth

2 to 4 pasture-raised egg (or just yolks)

3 large lemons, juiced (about ½ cup or up to 1 cup to taste)

3 cups cauliflower rice (can sub cooked rice)

¼ teaspoon fresh ground black pepper

subheading: opt:

2 carrots, chopped (saute with onion)

2 stalks celery, chopped (saute with onion)

Note: Ingredients may have been altered from the original.

Directions at drhyman.com

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