Ingredients

4 cups Hale broth broth 
3 eggs
1/4 cup fresh lemon juice
2 cups cauliflower rice 
2 cups precooked shredded chicken divided (rotisserie chicken) or 1 lb of cooked chicken breast 
Directions
Sea Salt  @duxburysaltworks & 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 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.
Serve with fresh dill and lemon slices. 
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