Gather and prep all ingredients.

Add chicken thighs, broth, bouillon cube, bay leaf, and salt and pepper to taste into a pot. Bring the broth to a boil, then reduce and let simmer for 12 minutes. Once the chicken is cooked through, remove it from the pot and set aside.

Add cauliflower and butter to the pot and bring to a boil again.

While the soup is heating up, beat the eggs and lemon juice in a bowl until mixed well. Season with salt and pepper to taste.

Add a bowlful of soup into the eggs while slowly whisking to temper them.

Remove the soup from the heat, then add egg mixture into the soup while stirring continuously. Return soup to the heat and softly simmer for 2-3 minutes. Do not let the soup boil as this will curdle the eggs.

Mix the soup with a hand blender until smooth and all ingredients incorporated. Return chicken back into the soup to warm through.

Serve while hot, garnishing with chopped dill and lemon zest.