Heat olive oil over medium-high heat in a large soup pot.

Add onion and carrot and cook until the veggies begin to soften, about 5 minutes, stirring frequently.

Add garlic and cook until fragrant, about 30 seconds.

Add chicken broth and cauliflower rice; bring to boil.

Lower to a simmer and cook 5 minutes, or until all the veggies are tender. Stir in chicken.

In a mixing bowl, whisk together lemon juice and eggs.

Slowly ladle in hot soup, whisking vigorously so the eggs don’t scramble.

Once the egg mixture is warm, stir it into the soup

Season with salt and pepper.

Spoon into bowls and top with fresh dill and lemon slices.