Place chicken broth in a large saucepan over medium heat.
Meanwhile, beat eggs and lemon juice in medium mixing bowl. When chicken broth is hot, slowing add about 1 cup of the broth to the bowl with the eggs mixing continuously until eggs are warm. Slowly pour mixture back into saucepan.
Add about 1 cup of the cauliflower rice and 1/2 cup of chicken to saucepan. With immersion blender, process until soup is slightly thickened and chicken is finely chopped. Add remaining cauliflower and chicken to pan and cook another 5-7 minutes, stirring occasionally, or until heated through. Add salt and pepper to taste.
Serve with fresh dill and lemon slices if desired.
SNAPPY TIPS: To make cauliflower rice, chop large fresh cauliflower into large pieces and place in food processor. Process until finely chopped about the size of rice. One small head of cauliflower roughly made 6 cups of "rice".SNAPPY SUBSTITUTIONS: Instead of cauliflower rice you could use arborio rice. If rice is uncooked, cook soup longer until rice is soft.