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Heat the olive oil in the large pot over medium heat. Then add the onion, garlic, carrots and cauliflower rice. Stir and heat until the veggies are translucent.
Add the chicken broth and parsley to the pot. Stir and heat for 10 minutes. While the broth is warming, mix the egg yolks in a bowl with a small amount of the chicken broth from the pot. Whisk together until the yolks are mixed in.
Add the egg yolk mixture to the pot along with the pre-cooked shredded chicken, kale, lemon, dried parsley, salt and pepper.
Simmer with the cover on for 10-minutes or until warm and the kale is wilted. Serve warm with lemon slices and fresh parsley!
Store the soup in the refrigerator in a container up to 5 days or in the freezer up to 60 days.