Greek Lemon Chicken Soup

Sauté white onion, carrot and garlic in 2 tbsp olive oil over medium heat (or the saute setting in your InstantPot). After about 5 minutes, add cauliflower rice or uncooked orzo.

Make space for the chicken breasts and sear for 2-3 minutes each side. Add the chicken broth, fresh dill and parsley and salt & pepper. Pressure cook for 10 min in your InstantPot or bring to a simmer and cook covered for 30-45 min in a regular soup pot.

Once the soup is done and the chicken is cooked through, set aside 1 cup of hot broth and slowly add it to your egg yolks (1 tbsp at a time) while whisking vigorously. This prevents the eggs from scrambling when you add it to the soup!

Remove the chicken, shred it and add back in with the juice from the lemons and the egg yolk mixture.

Add more salt and pepper to taste. Serve with fresh parsley and dill and drizzle with a little olive oil!