Tweet

There is nothing more comforting than a large batch of hot and healthy soup to get you through a cold and long work week! This delicious dish makes 6-9 hearty servings. All ingredients are available at Trader Joe’s! Enjoy!

• Active Prep Time: 20 Minutes
• Total Cooking Time: 20 Minutes

Ingredients:

• 1 Tbsp. olive oil (I prefer Trader Joe’s Extra Virgin Garlic Olive Oil)
• 1.5 cups julienne-sliced carrots
• 1/2 cup chopped yellow onion
• 6+ cloves minced fresh garlic (I use a garlic press)
• 1 Tsp. crushed red pepper
• 8 cups unsalted chicken stock or chicken bone broth
• 2 cups cauliflower rice
• 3 Large Eggs
• 1/4 cup fresh lemon juice (3-4 lemons- I use a hand-held lemon squeezer)
• 1.5-2 lbs shredded chicken breast (2-2.5 lbs when measured raw. I use an Instapot/Crockpot with one cup of chicken broth or chicken bone broth to prep this. Drain chicken afterwards and shred with fingers). You can also just shred a rotisserie chicken, but you will be adding a bit of additional fat using this method).
• 4 cups of chopped baby spinach OR 12 Oz frozen spinach, thawed and drained (I prefer the later)
• 1 1/2 tsp. pink Himalayan sea salt (or more to taste)
• 1/2 tsp. ground black pepper (or more to taste)
• 2 Tbsp. chopped fresh dill (or more to taste)

Method:

• Prepare 2-2.5 lbs of raw chicken breast with 1 cup chicken broth or chicken bone broth in an Instapot or slow cooker. Shred with fingers, once cooled, and set aside (or refrigerate for later use)
• Heat oil in a large saucepan or Dutch oven over medium-high heat. Add carrot, cauliflower rice, and onion; cook, stirring often, until vegetables are softened, 3-4 minutes. Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
• Add remaining 7 cups of chicken broth or chicken bone broth to Dutch oven; increase heat to high, and bring broth to a boil. Cook at a boiling temperature, uncovered, for 6 minutes.
• Meanwhile, whisk together eggs and lemon juice in a medium bowl until frothy. Remove 1 cup boiling broth from from Dutch oven. Gradually add hot broth to egg-lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, and stir to combine.
• Reduce heat to medium-low; stir in chicken, spinach, salt, and pepper. Cook, stirring constantly for about 1 minute (or until raw spinach wilts). Divide soup into 6-9 servings and sprinkle each serving equally with fresh dill.

Stay Happy, Stay Healthy, and Stay Fit! XO!