Low-Carb Chicken Soup with Collards and Lemon

Ingredients

• 2 or 3 T chicken soup base
• 12 cups chicken stock
• one medium onion, chopped small
• 1/4 cup chopped carrots
• 1 tsp Poultry Seasoning
• 1 bunch fresh collards, washed, trimmed, and chopped small
• 4-5 cups diced chicken or turkey
• 1 cup frozen cauliflower rice
• small pinch red pepper flakes
• 1/4 cup fresh-squeezed lemon juice
• salt and fresh-ground black pepper to taste
• lemon wedges for serving to squeeze into the soup

Directions

Combine chicken soup base and chicken stock in large soup pot and start to simmer over very low heat.Chop onion and carrots and add to the soup with the Poultry Seasoning (affiliate link).Wash collard greens if needed, and spin dry in a salad spinner. Trim away thick ribs, and coarsely chop the collards.Add collard greens to soup pot and continue to simmer over very low heat, for a total of 20-30 minutes simmering time.While soup simmers, cut up enough leftover chicken or leftover turkey to make 4-5 cups diced chicken or turkey.Measure out one cup frozen cauliflower rice (or just use the whole package if you have a 10 oz. package).Add diced chicken and frozen cauliflower rice to the soup, stir, let soup come back to a simmer and then simmer about 20 minutes more.After 20 minutes, add red pepper flakes and lemon juice, and season with salt and fresh-ground black pepper to taste; then simmer the soup about 5 minutes more.Serve hot, with wedges of lemon to squeeze on at the table.