Now for a "Greek" dish. This soup has a velvety texture + is a nice warming dish to serve when it's cold out.
Lemon Greek Chicken Soup
1 Tablespoon olive oil
¾ cup carrot, cubed
½ cup yellow onion, chopped
2 teaspoons fresh garlic, minced
¾ teaspoon crushed red pepper
6 cups unsalted chicken stock
½ cup uncooked cauliflower rice
3 large eggs
¼ cup fresh lemon juice
3 cups chicken breasts, cubed
3 cups baby spinach, chopped
1¼ teaspoon pink Himalayan salt
½ teaspoon black pepper
3 Tablespoons fresh dill, chopped (or dried may be used)
Heat oil in a Dutch oven over Medium-High heat. Add carrot + onion; cook, stirring often until veggies are softened, about 3 to 4 minutes. Add garlic + crushed red pepper; cook, stirring constantly, until fragrant for about 1 minute. Add chicken stock to Dutch oven increasing heat to High then bring stock to a boil. Add cubed chicken to boiling stock + cook until done, about 10 to 15 minutes. Remove chicken from soup + shred pieces with a fork. Return chicken to soup. Whisk eggs + lemon juice together in a medium bowl until frothy. Carefully remove 1 cup of boiling stock from Dutch oven + gradually add hot stock to egg-lemon juice mixture, whisking constantly to temper the eggs, about 1 minute. Pour egg mixture back into Dutch oven, + stir to combine. Reduce heat to Medium-Low + stir in cauliflower rice. Cook, stirring constantly until cauliflower rice is warmed through, about 5 minutes. Stir in spinach, salt, + pepper. Cook, stirring constantly until spinach wilts, about 1 minute. Divide soup among bowls; sprinkle evenly with fresh or dried dill.
Serve with pita bread or chips if desired.