100g chicken breast, skinless, boneless
2 1/4 cups chicken broth
1 cup water
2 medium lemons juiced
1 medium lemon zest
2 cups white onion diced
4 cloves garlic finely sliced
¼ cup fresh parsley
¼ cup fresh dill
1 tsp dried dill
½ tsp salt
1 pinch black pepper
1 cup zucchini diced
2 cups cauliflower florets riced
Sprinkle chicken with ¼ tsp salt and let sit for 5 min. Add chicken and ¼ cup broth to a saucepan, cover and cook over medium heat until cooked through and juices run clear – about 15-20 minutes. Once cooked, shred the chicken with knife and fork and set aside.
Prepare soup while chicken is cooking. Add onion, garlic, and ½ cup broth to large saucepan and cook over medium heat until softened.
Add dried dill, fresh dill and fresh parsley to saucepan and stir into the onion and garlic. Add remaining broth, water, lemon juice, and half the zest to the pan. Cover and reduce to simmer for 20 minutes. Add zucchini if desired.
Transfer half the soup at a time to a blender and blend on high until smooth, then return to saucepan and season with salt and pepper.
Add shredded chicken to pan and simmer until both chicken and soup are piping hot through. Serve topped with fresh dill and remaining lemon zest.
Serve over cauliflower rice or miracle noodles.