Magical Lemony Chicken Soup (Luna Grill Copycat)

If using an Instant Pot: Sauté 1/2 large diced white onion, 1 large diced carrot, and 4 cloves minced garlic in 2 tbsp olive oil on regular heat for about 5 minutes. Add 2-3 cups cauliflower rice (or orzo/white rice, cooked separately and added at the end) and sauté for another few minutes. Sear 2 chicken breasts for 2-3 minutes per side. Add 6 cups chicken broth, 1 tsp salt, 1 tsp pepper, and 2 tbsp each of fresh dill and parsley. Pressure cook for 10 minutes.

If using a regular pot: Sauté 1/2 large diced white onion, 1 large diced carrot, and 4 cloves minced garlic in 2 tbsp olive oil over medium heat for about 5 minutes. Add 2-3 cups cauliflower rice (or orzo/white rice, cooked separately and added at the end) and sauté for another few minutes. Sear 2 chicken breasts for 2-3 minutes per side. Add 6 cups chicken broth, 1 tsp salt, 1 tsp pepper, and 2 tbsp each of fresh dill and parsley. Bring to a simmer and cook covered for 45 minutes to 1 hour.

Regardless of cooking method: Set aside 1 cup of hot broth from the pot. In a separate bowl, slowly add the hot broth to 3 egg yolks (1 tbsp at a time) while whisking vigorously to temper the eggs and prevent scrambling. Remove the cooked chicken, shred it, and add it back into the soup along with the juice from 3 lemons and the tempered egg yolk mixture. Taste and add more salt and pepper as needed. Serve with fresh parsley and dill and drizzle with a little olive oil.