Two 6-ounce boneless skinless chicken breasts
1 cup chicken stock
1 to 2 shallots
Peeled fresh garlic
¾ pound cauliflower “rice”
Fresh flat-leaf parsley
2 pasture-raised organic eggs
Poach the chicken
In a medium pot, bring 4 cups of generously salted water to a boil. Meanwhile:
Pat the chicken dry with a paper towel.
Add the chicken to the boiling water; cook at a vigorous simmer until cooked through, 7 to 10 minutes. Transfer the chicken to a plate to cool. Strain the poaching liquid and return it to the pot; add the chicken stock, and cover to keep warm.
While the water heats and the chicken cooks, start the cauliflower “rice.”
Cook the cauliflower “rice”
Peel and thinly slice the shallot.
Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In a medium frying pan over medium-high heat, warm 2 tablespoons oil until hot but not smoking. Add the shallot and garlic, season lightly with salt, and cook until fragrant, 1 to 2 minutes. Add the cauliflower “rice,” season with salt and pepper, and cook, stirring once or twice, until just softened, 3 to 4 minutes. Cover and keep warm.
While the cauliflower cooks, prepare the remaining soup ingredients.
Prep the remaining soup ingredients
Using a fork or your hands, shred the chicken meat into strips.
Strip the parsley and dill leaves from their stems; coarsely chop the leaves.
Zest enough of the lemon to make ¼ teaspoon zest; juice the lemon.
Crack the eggs into a small heatproof bowl; whisk until smooth.
Finish the soup
Bring the chicken broth to a simmer. In a slow stream, gradually ladle about 1 cup hot broth into the bowl with the eggs, whisking until blended and smooth.
Add the egg mixture to the simmering broth and whisk until incorporated. Add the chicken strips, cauliflower “rice,” parsley, dill, lemon zest, and lemon juice. Season to taste with salt and pepper.
Ladle the soup into individual bowls. Drizzle each serving with 1 tablespoon olive oil (optional) and serve.
Recipe resource: sun basket.com