2 Servings

Consider that if you are going to replace a meal with this recipe, the soup portion already has ½ tablespoon of olive oil included, so you have to add the other half to your salad. 

1 tbsp olive oil

¼ diced onion

600 ml water or unsalted lean chicken broth

200 gr diced zucchini

1 tbsp fresh chopped dill, divided

zest of ½ lemon

2 tsp sea salt

pepper to taste

1 tsp all spices

2 beaten eggs

150 gr cooked shredded chicken breast 

thin lemon slices for garnish

Heat the olive oil in a large saucepan over medium-high heat. Add the onion and sauté 2-3 minutes. Add zucchini, ½ tablespoon of dill and sautee a few minutes. Pour in water and season with salt, pepper, all spices, and simmer until soft, about 6-8 minutes.

Add the shredded chicken, lemon zest and the remaining ½ tablespoon of dill. Stir and let heat a few minutes. Set aside.

In a small bowl beat the eggs and add half a cup of broth from the cooking, whisking all the time to prevent eggs from separating. Then pour the mixture back into the pot. Continue stirring the mixture until it is well combined. 

Serve the soup with the lemon wedges and sprinkle some dill on top.

Per serving:

Cal: 257.3 P:33.8 F:15.4 Cb: 5.3