Name: Chicken and Egg Greek Soup
Prep time: 10 min
Cook time: 240 min
Total time: 250 min
Ingredients: 1½ lbs boneless (skinless chicken thighs, cubed); 6 cups chicken broth; 2 T olive oil; 1 t dried oregano; 1 T lemon zest; 2 cups cauliflower rice; Sea salt and black pepper (to taste); Chopped fresh parsley and lemon slices (for garnish)

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Chicken and Egg Greek Soup

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Prep Time 10

Cook Time 4

Total Time 4 10

Servings

Calories 222 kcal

Ingredients

1½ lbs boneless skinless chicken thighs, cubed
6 cups chicken broth
2 T olive oil
1 t dried oregano
1 T lemon zest
2 cups cauliflower rice
Sea salt and black pepper to taste
Chopped fresh parsley and lemon slices for garnish

Instructions

In a slow cooker, place the chicken. Add the chicken broth, olive oil, oregano, and lemon zest. Cover and cook on HIGH for 3½ hours or LOW for 7 hours.
Add the cauliflower rice to the slow cooker. Cover and cook on HIGH for ½ hour or on LOW for 1 hour. Turn off the slow cooker.
In a small bowl, whisk the eggs, then slowly pour them into the slow cooker, stirring continually for about a minute, until the soup is slightly thickened and creamy.
Taste and season with sea salt and black pepper.
Divide the soup into 6 bowls and garnish with fresh parsley and lemon slices. Serve hot.