Instructions

1. If desired, add a drizzle of olive oil to a large skillet over medium-high heat. Add the onion, celery, and garlic to the slow cooker or skillet and saute for 3 minutes. Add the mixture to the slow cooker.
2. Add the chicken broth and dried oregano to the slow cooker and stir well to combine. Place the chicken thighs in the slow cooker and submerge in the broth.
3. Place the lid on the slow cooker and cook on high for 3 ½ hours or low for 7 hours.
4. Add the cauliflower “rice” to the slow cooker and continue to cook for an additional ½ hour on high or 1 hour on low.
5. After the cook time is over, turn off the slow cooker. Remove the chicken thighs from the slow cooker and use two forks to shred into bite-size pieces. Return the shredded chicken to the slow cooker.
6. In a medium bowl, whisk to combine the eggs and lemon juice. While continuously whisking, slowly add 2 ladles of the hot broth to the egg mixture until completely combined.
7. While continuously stirring, slowly pour the egg mixture into the slow cooker and continue to stir for about a minute until the soup is slightly thickened and creamy. Season with salt and pepper, to taste.
8. Ladle the soup into bowls and garnish with fresh dill and lemon slices before serving.