Serves: 4 Total Time: 50 minutes (10 minute prep time, 40 minute cook time)

Ingredients:

1 tbsp evoo

1 medium onion, diced

1 medium carrot, diced

2 celery stalks, diced

2 garlic cloves, finely minced

2 skinless & boneless pasture-raised chicken breasts, cooked & shredded

6 cups Dr. Kellyann’s Greek Lemon Chicken Bone Broth (6 packets + 6 cups water)

Juice of 1 large lemon

2 egg yolks

2 tbsp fresh dill, chopped (plus more for garnish)

Sea salt and freshly ground black pepper, to taste

Method:

In a large pot, heat evoo over medium heat. Add in the onion, carrot, celery, and garlic, sautéing for 8 minutes or until soft.

Once sautéed, pour in 5 cups worth of Dr. Kellyann’s Greek Lemon Chicken Bone Broth. 

In a small bowl, whisk together the egg yolks and lemon juice. Incorporate the remaining 1 cup of the warm broth to the mix, whisking vigorously until tempered. 

Incorporate the tempered egg mixture into the soup and simmer on low heat until evenly combined. Add in the shredded chicken, chopped dill, and season with sea salt and black pepper to taste. 

Serve warm, topped off with additional fresh dill if desired! To store, refrigerate in an airtight glass container.