Greek egg and lemon soup with chicken

Directions

1. 1
   Place the thinly sliced chicken thighs in a saucepan, add cold water and bring to a boil.
2. 2
   Add bouillon cubes and bay leaf.
3. 3
   Reduce the heat to medium and let simmer for at least 10 minutes or until the chicken is cooked through.
4. 4
   Remove the meat and bay leaf. Keep the broth warm.
5. 5
   Grate cauliflower roughly (until it resembles rice) and add to the saucepan. Increase heat, add butter and boil for a few minutes.
6. 6
   Beat eggs and lemon juice in a bowl. Season with salt and pepper to taste.
7. 7
   Reduce the heat and add the eggs, stirring continuously.
8. 8
   Let simmer for a few minutes until the soup thickens slightly, but don't boil it might curdle.
9. 9
   Return the chicken to the soup.
10. 10
    Serve with lemon zest and finely chopped parsley or thyme.