Heat the olive oil in a stock pot over medium heat. Add the onion and celery, stirring until softened for 3-4 minutes. Stir in the cauliflower rice into the onion mixture until fully coated.
Pour in the chicken stock and bring to a rapid simmer for 5 -7 minutes. Take 1/2 cup of the hot stock and set aside in a pourable container. Turn down the heat to low on the stock pot.
Temper the eggs
In a separate bowl whisk the egg yolks until fully mixed and creamy. While still whisking the yolks, slowly pour the 1/2 cup of hot stock into the egg yolks. This brings the temperature up on the eggs without scrambling them.
Once the eggs have been tempered, add the tempered egg yolks back into the large stock pot.
Add the lemon juice, shredded chicken, and dill to the pot. Then, while using a whisk sprinkle in the glucomannan to the soup.
Simmer the soup and heat through until slightly thickened, about 3-4 minutes.
Taste for seasoning to your desired taste with salt, pepper, and/or additional lemon juice.
Stir in the dill and serve. Enjoy!
Notes
Side note… You can certainly buy a whole head of cauliflower and use a box grater or food processor to “rice” the cauliflower into tiny nuggets the size and shape of rice. However, store bought “riced”cauliflower is readily available and relatively inexpensive.