Lemon Chicken Soup (Stovetop Version)

Sauté 1/2 large white onion (diced), 1 large carrot (diced), 2 zucchinis, 3 celery stalks and 4 cloves garlic in 2 tbsp olive oil over medium heat. After about 5 minutes, add 2-3 cups cauliflower rice (you can use orzo or white rice just cook it separate and add it in at the end). Sauté for another few minutes then sear 2 chicken breasts for 2-3 minutes each side in a separate pan. Add the chicken to the pot then 6 cups chicken broth, 1 tbsp salt & pepper, and 2 tbsp of fresh dill and parsley. Bring to a boil then reduce to a simmer and cook covered for 45-1 hour. Set aside 1 cup of hot broth when the soup is cooked and slowly add it to 3 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 3 lemons and the egg yolk mixture. Taste it and add more salt and pepper as needed. Serve with fresh parsley and dill and drizzle with a little olive oil! YUM!