Step 1

Place the chicken broth in a large pot and bring to a gentle simmer before adding in the shredded chicken.*

Step 2

Cut the cauliflower into florets and pulse in a food processor until the cauliflower is broken into rice size. Don't overpulse, it should be rice sized but not finer and then add the cauliflower rice to the broth.

Step 3

Very slowly pour in the egg in a very thin drizzle, stirring continuously so that it makes thin wisps as it hits the hot liquid. Don't pour the egg in too quickly or you will have clumps of scrambled egg in the soup.

Step 4

Stir in the scallions, lemon juice and black pepper. Taste the soup and adjust the flavours as needed before serving.