Step 1

In a large saucepan over medium heat, heat the oil. Add the onions and season lightly with salt and pepper. Sauté until the onions are translucent.

Step 2

Add the broth and bay leaf and bring to a simmer, then add the chicken and cauliflower rice. Simmer for 10 minutes, until the cauliflower rice is just tender.

Step 3

In a medium bowl, whisk together the lemon juice and the egg. Slowly laden about 1 cup of hot broth from the soup into the lemon-egg mixture. Then slowly whisk the lemon egg mixture back into the saucepan.

Step 4

Discard the bay leaf and adjust seasonings to taste. Serve with lemon slices and chopped fresh parsley or green onions.