Greek Avgolemono Soup

Ingredients:

1. 30 ml EVOO
2. 270g (dry)  Lundberg Organic Brown Basmati Rice
3. 200g diced onion
4. 175g diced kale
5. 150g celery
6. 100g diced carrots
7. 8 large eggs
8. 8 oz lemon juice
9. 8 cups Kettle & Fire Chicken Bone Broth
10. 40oz (raw) boneless skinless chicken breast

Instructions: 

1. Slow cook chicken on low in a crockpot until it shreds apart easily
2. Dice veggies and saute in olive oil until soft
3. Add bone broth to veggies
4. Rinse rice, add to pot with broth and veggies, and simmer until cooked.
5. Blend eggs and lemon juice.
6. Slowly add a few ladles of hot broth to the egg mixture.  It’s ok if the veggies and rice get in too.  You may need to pour out some egg mixture and do this in 2 batches unless you have a very large blender.
7. Add kale to the soup and let wilt.
8. Turn off heat and slowly stir in egg-lemon-broth mixture
9. Add in shredded chicken.
10. Divide into 9 equal servings
11. Serve with slice of toasted sourdough if your macros allow.

Macros Per Serving:

Calories: 417

Protein:  46g

Net Carbs: 32g

Fiber: 11g

Fat:  2g